Tuesday, October 28, 2014

CHOCO-MALLOW FROM KING ARTHUR FLOUR

  • 2 2/3 cups chopped dark chocolate or chocolate chips
  • 1/2 cup heavy or whipping cream
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla
  • 1 teaspoon espresso powder
  • 13 marshmallows, halved around the circumference; or 1 cup mini marshmallows
  • 1/2 cup chopped walnuts, toasted if desired
1) Line an 8" x 8" square or 9" round pan with parchment, and grease the parchment. If you don't have parchment, use waxed paper or plastic wrap.
2) Combine the chocolate, cream, espresso powder, corn syrup, and vanilla in a microwave-safe bowl.
3) Heat the mixture in the microwave (or in a saucepan set over low heat on the stove) till the cream is hot and the chocolate has softened.
4) Remove from the heat, and stir until the chocolate has melted and everything is smooth.
5) Spread about 3/4 cup of the melted chocolate in the bottom of the pan.
6) Space the marshmallow halves atop the chocolate. Note: feel free to substitute mini marshmallows for the marshmallow halves here. Distribute the walnuts evenly in the spaces between the marshmallows.
7) Spread the remaining chocolate atop the marshmallows and walnuts, spreading to the edge of the pan so that everything is covered.
8) Refrigerate for an hour or so, to set the chocolate. Remove from the refrigerator, and loosen the candy from the edges of the pan.
9) Bring to room temperature, and leave in the pan, covered with plastic, till you're ready to cut into squares.

tips from our bakers

  • For those who don't like nuts, use 18 marshmallows, halved, placing the halves right next to one another in an 8" x 8" pan. This will make a candy that's just about equal parts marshmallow and chocolate.
  • This candy is stable at cool room temperature, but it's not something we'd recommend shipping to someone in a warm climate; the chocolate will melt.
  • Dried cranberries are a non-traditional, but wonderful addition to this candy.



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