- 3 tablespoons unflavored powdered gelatin
- 1 cup cold water, divided
- 1 ½ cups sugar
- 1 cup light corn syrup
- pinch salt
- ¾ cup chocolate malt powder (like Ovaltine)
- ½ cup powdered sugar
- 2 tablespoons cornstarch
- Coat an 8″ x 8″ pan with cooking spray, then line the bottom with parchment paper. Spray the top of the paper with cooking spray – set pan aside.
- In a medium bowl, mix gelatin in 1/2 cup cold water and set aside to soften.
- In a medium saucepan (three or four quart), stir together sugar, corn syrup, salt and remaining 1/2 cup water. Place over medium-high heat – bring to a simmer and cook, without stirring, until the syrup reaches 250 degrees on a candy thermometer. Remove from heat and set pan aside – allow the mixture to cool to 220 degrees.
- Place bowl with softened gelatin in the microwave and microwave for 5-second increment, stirring in between, until liquified. Scoop mixture out into the bowl of a stand mixer and add 1/2 cup chocolate malt powder. Pour the cooled 220 degree sugar syrup into the mixing bowl. Using the whisk attachment, whisk mixture on high speed until it holds stiff peaks, about 6 to 9 minutes. Scoop mixture into the prepared pan, smoothing the top with an oiled spatula. Set pan aside and allow to cool until set – at least 6 to 8 hours.
- Whisk cornstarch, powdered sugar and remaining chocolate malt powder together. Dust work surface with mixture and invert the pan with the marshmallow on top to release. Remove parchment paper and liberally dust cornstarch mixture over top. Cut marshmallows into squares, coating the knife with either cooking spray or the cocoa mixture to help with sticking. Toss all sides of the marshmallows with the remaining cocoa mixture. Store in an air-tight container for up to 2 weeks.
Keywords: marshmallows, chocolate, homemade, malt, hot cocoa, dessert