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Cover: Founding Flavors

17Mar 13

Stracciatella Marshmallows

It is true that one can find creative inspiration everywhere but I never expected Peeps to serve as my muse for the creation of Stracciatella Marshmallows.  You read correctly…Peeps…those little marshmallow candies that bombard every grocery store and pharmacy aisle in America about this time of year.  As we become hypnotized by their bright yellow and pink colors, we start to tell ourselves “who cares that they are not truly representative of what a Spring chicken or bunny should look like and why bother contemplating why these sugary treats never seem to melt regardless of how long they are in the microwave.”  For those that think I might be exaggerating, might I point out that only a few weeks ago when our politicians were debating the fiscal future of our country with budget cuts, the Washington Post was announcing calls for participants to join the Seventh Annual Peeps Diorama Contest.  And, it was this particular announcement that reminded me about how absolutely delicious and entertaining marshmallows are in the world of desserts.

So, I started searching for homemade marshmallow recipes and realized that most stick to the same generic vanilla flavored marshmallows with occasional deviations to something a little more unique like peppermint.  But for something so simple to make, there really are endless opportunities to get creative, not only with flavors but also with how you opt to shape your marshmallows.  Below is an easy recipe for Stracciatella Marshmallows that combines a vanilla base layer with shaved milk chocolate and finally topped-off with a chocolate flavored layer of marshmallow that is shaped using a Linzer cookie cutter.


Gelatine: 2 packets
Water, cold: ⅔ cup
Light corn syrup:  ⅔ cup
Salt:  ⅛ teaspoon
Sugar: 1 cup
Vanilla powder: 1 tablespoon
Cocoa powder: 2 tablespoons
Shaved milk chocolate: ½ cup

1. Place ⅓ cup of cold water and gelatine in a standing mixer bowl and whisk on low.

2. Place ⅓ cup of cold water, light corn syrup, salt, and sugar in a saucepan and heat until the mixture reaches 240°F, which should take 8-10 minutes.










3. Once the mixture reaches 240°F, pour it into the standing mixer and whisk on high for 8 minutes.








4. Add in the vanilla powder to the mixture and whisk for another 30 seconds.

5. Pour half of the mixture onto a pan covered with aluminum foil.

6. Use a spatula that has been greased with oil to evenly spread the vanilla marshmallow layer.







7. Sprinkle chocolate savings over the vanilla layer.







8. Now, add in cocoa powder to the remaining mixture and whisk for 30 seconds.

9. Cover the pan with the chocolate layer of marshmallow using the spatula to spread it evenly.







10. Top off with chocolate shavings and powdered sugar.







11. Allow the pan to rest overnight.

12. Use a Linzer cookie cutter to shape the marshmallows.  Apply additional powdered sugar if the marshmallow becomes too sticky.

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