Tuesday, January 18, 2011
Not fudge, but almost. Not ganache, but almost. Candy! This is an amazing and very easy-to-make chocolate marshmallow candy that looks beautiful when cut into pieces and tastes really rich and chocolaty. Makes a great gift and stays fresh for several days. You must try this!!
Since I was giving these as Christmas gifts, I used the seasonal Jet-Puffed Marshmallows that come in red and green. The resulting candies turned out really festive and pretty! But make this year round and use plain white marshmallows. Because the truth is, there's nothing seasonal about chocolate and marshmallow. It's an every-day-of-the-year food combination!
Adapted from a recipe on the King Arthur Flour website
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, optional
13 marshmallows, halved around the circumference
1/2 cup chopped walnuts, toasted
Prepare an 8x8-inch square baking pan by lining the bottom with parchment paper and then greasing the parchment and sides. You can also use a 9x9-inch round cake pan but then some of your candies will be bizarre shaped. This candy is never baked, so you can even use plastic wrap instead of parchment paper.
In a microwave-safe bowl, combine the chocolate, cream, espresso powder (if using), corn syrup, and vanilla. You can do this on the stove in a saucepan instead of the microwave using low heat. Be careful not to burn the chocolate. The cream should be hot and the chocolate will be softened but not completely melted yet. Remove from the heat and continue stirring until the chocolate is completely melted.
Measure out 3/4 cup of the melted chocolate mixture and spread evenly in the bottom of the prepared pan.
Evenly distribute the marshmallow halves on top of the chocolate in the pan. Then scatter the walnuts evenly in the crevices between the marshmallows.
Pour the rest of the chocolate on top and use an offset spatula or the back of a spoon to spread evenly so that all marshmallows and walnuts are covered. Be sure you get the chocolate to the edges of the pan.
Cover the pan and place in the refrigerator for about an hour, until the chocolate is set. Then use a knife to loosen the candy from the edges of the pan.
Bring the candy to room temperature before cutting into pieces.
Step-by-Step in Pictures
Melt the chocolate with the cream, espresso powder, corn syrup, and vanilla...
Stir until smooth...
Spread 3/4 cup of the chocolate in the bottom of the prepared pan...
Evenly distribute the marshmallows on top of the chocolate...
Scatter the walnuts in between the marshmallows...
Cover with the remaining chocolate...
Chill for an hour to set the chocolate...
Then bring to room temperature before cutting into pieces...