Chocolate malt marshmallows

Ingredients
Chocolate Malt Marshmallows

• About 2 dozen 1-1/2-inch mallows
• the bloom
• 5 teaspoons unflavored powdered gelatin
• ½  cup cold water

Chocolate malt syrup

• 3 tablespoons dark unsweetened cocoa powder*
• ½ cup plain malted milk powder**
• 7 tablespoons hot water
• ¼  cup light corn syrup

Sugar syrup

• 1 cup sugar
• ¼  cup light corn syrup1
• ¼  cup water
• ¼  teaspoon salt

The mallowing

• 1 teaspoon pure vanilla extract
• 2/3 cup grated bittersweet chocolate (60% to 70% cacao)

Directions
1 Lightly coat an 8-by-8-inch baking pan with cooking spray.

2 Whisk together the gelatin and cold water in a small bowl, and let it soften for 5 minutes.

3 Make the chocolate malt syrup: In the bowl of an electric mixer, whisk together the cocoa powder, malted milk powder, hot water, and corn syrup until smooth. Put the bowl on the mixer and fit it with the whisk attachment.

4 Stir together the sugar, corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 248°F to 250°F. Meanwhile, microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the chocolate syrup. Set the mixer to low and keep it running while you check the sugar syrup.

5 When the syrup reaches 248°F to 250°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Increase to the highest setting and beat for 3 to 5 minutes more, adding the vanilla in the last minute. The finished marshmallow will be tripled in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sprinkle grated chocolate evenly and generously over top. Let set for about 6 hours.

6 Use a knife to loosen the marshmallow from the edges of the pan and invert the slab onto a work surface. Sprinkle it with grated chocolate. Cut it into pieces and dip the sticky edges in more chocolate, patting off the excess.

7 To shave the chocolate, grate bar chocolate over the largest holes of a box grater.

* The deeper and richer the cocoa powder, the more intense the color and flavor will be (I like Valrhona).

** Look for plain malted milk powder (not the chocolate-flavored kind) in supermarkets, either near the hot cocoa mixes or by the ice-cream fixings. Carnation and Horlicks are popular brands.

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Excerpted from Marshmallow Madness! by Shauna Sever Copyright © 2012 by Shauna Sever. Excerpted by permission of Quirk Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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