Cardamom Hot Chocolate with Homemade Marshmallows

• Gluten free

• Condiments

  • 3/4 cup Corn syrup, light
  • 1 tsp Vanilla bean paste

• Baking & Spices

  • 1/2 tsp Cardamom
  • 2 1/2 oz Chocolate
  • 1 3/4 cups Granulated sugar
  • 1 cup Powdered sugar
  • 1 Pinch Salt

• Dairy

  • 1 2 + 1/8 cup heavy cream
  • 1 1/2 cups Milk

• Desserts

  • 3 packets Gelatin, powdered

Found on chocolateandconnie.com

Description

Ingredients

• 1 cup powdered sugar
• 3 packets powdered gelatin, about 7.5tsp (I used Knox)
• 1¾ cups granulated sugar
• ¾ cup light corn syrup
• Pinch salt
• 1 tsp vanilla bean paste
• ½ + ⅛ cup heavy cream
• 2.5 oz chocolate (I used milk but dark would work as well)
• 1½ cups milk (I used skim)
• ½ tsp cardamom

Directions

• To make round marshmallows: cut strips of cardex paper, tape into a circle shape to create a mould. Grease the inside of each mould and place them on a baking sheet heavily dusted with icing sugar.
• To make traditional square marshmallows: grease a square pan and dust generously with powdered sugar
• Dissolve the 3 packets in ½ cup of water in the bowl of your stand mixer.
• In a saucepan cook the sugar, corn syrup and ½ cup water, until it reads 245°F on a thermometer
• Turn the mixer on low and carefully pour in the hot sugar syrup along the side of the bowl, try not to hit the whisk attachment
• Add the salt, turn the speed up to high and mix for about 10 to 12 minutes until light and fluffy
• Add in the vanilla bean paste and mix until combined
• Transfer meringue to piping bags and pipe into the moulds or pour into your square baking pan.
• Let sit overnight on counter top.
• Chop up chocolate into chunks
• Heat heavy cream in microwave or stovetop until simmering
• Pour heavy cream over chocolate, let sit for a 1 minute then stir until smooth and melted
• Add milk and cardamom, stir