Homemade Marshmallows, Part 3: the Sweet Finale
My first foray into the art of homemade marshmallows brought me mint chocolate squares. Resembling little brownies, they were just as irresistible. Readers all shouted – S’mores – and so, I stuck a few on a fork and roasted them over a candle (electric stovetop being the deterrent here). Not bad at all. They even got that black outer layer some of us strive for over the campfire. Next up were espresso marshmallows, and boy did I have fun with those. Hence part 3, the final in the marshmallow series and by far the most irresistible!
What did I do with my espresso marshmallows? Instead of sticking them between graham crackers with a square of chocolate – I nixed the crackers and dipped them in chocolate! Have fun with it – dip some entirely, do others half and half, drizzle the chocolate on some like below – no matter what you do, it’s going to taste good!
Even then with chocolate covered espresso marshmallows, I still wasn’t quite done in the kitchen! Let’s backtrack a bit – my very favorite thing to bake are chocolate chip cookies, hands down. But by no means do I set a good example for baking by the book – I don’t stay too attached to the precise nature of chemistry and exact proportions. I love to play! And so, over the years, I have made chocolate chip cookies using several different flours, sugars, chocolate and butter, and especially endless varieties of dried fruits, nuts and even candies. A few years ago, I had purchased raspberry marshmallows at Whole Foods and got the “very Kerrin” idea to use them in a cookie. I chopped them up real small and left them to dry out during a weeklong trip to Alaska. Back from having my fill of salmon 30 ways and reindeer sausages, my sweet tooth was aching and my mini raspberry marshmallows were ready to go. I made a batch of what I ended up calling my “Wonka Bazooka Cookies” as they were a colorful explosion of sweet, something that looked as if it should be making rounds on one of Willy Wonka‘s conveyer belts! Chocolate chunks, pink raspberry marshmallow, raisins and oats. Call me crazy if you must, but oooh they were good!
Knowing all that, it may seem natural now that I chopped up my chocolate covered espresso marshmallows. They were clearly destined to be cookie material. And boy did it work! You can use your personal favorite recipe for chocolate chip cookies – we all know there are endless varieties. But in place of chocolate chips or chopped chocolate, use chocolate covered mini marshmallows – roughly chopped, more chocolate on some than others, it’s all going to melt together to be a sweet, but not cloying, chewy delight. Even though you will be chopping them up in the end, I would take the extra effort to cut mini marshmallows and coat each one in chocolate. That gives you a cookie with more chocolate, rather than if you had coated large marshmallows and chopped those up.
A few more tips to avoid a sticky mess: I kept my chocolate covered mini marshmallows in the freezer until I was ready to use them. This way they were easier to chop, and it also gave me a bit more time in the oven before they started to melt down. Secondly, when you drop your spoonfuls of batter on the baking sheet, try to make sure the marshmallows are all hidden. That way, they won’t melt and run out of the cookie on to the sheet.
More in the cookie for you to enjoy !