What can I say? It was probably one of those days… One of those days that I should have not gotten myself into the kitchen and let alone try and make corn syrup!
Now you might think upon reading the above line that that sounds fairly simple and well, maybe it does sound fairly simple, but I didn’t find it so simple! (that is a lot of simple in one sentence…lol) Initially I thought I wouldn’t be making my own marshmallows. I am not that fond of marshmallows and then making them seemed like a lot of hassle. But over the course of the next few weeks I kept seeing people that already did the challenge and made beautiful looking marshmallows. So in the middle of making the cookies I decided why not give it a try? It’s a challenge after all, so why make it too easy for myself? Now one of the things I have found that it’s incredibly hard to find certain ingredients here. Baking soda might sound like something entirely normal to a lot of people but it’s not an ingredient you can find here in any supermarket (if you know of one then let me know!) and neither can you find it in a specialty store. I did not check online now that I think about it and I probably should have. Will do that after finishing writing this as it definitely would be good to have a source of baking soda and other things ready when needed!
I found the instructions that Audax left for making your own cornsyrup if you couldn’t find it, but that required something called “cream of tartar”. Never heard of and I was not in the mood to go and search the country for something that was likely also not to be found. But browsing the internet I saw someone mentioning that you can make it by simply adding water and sugar together and boiling untill softball state. So that is what I did, but after turning of the heat, the sugar became hard so fast that it was useless going any further. At which point I chickened out and decided I was going to use the marshmallows I had already bought anyway.
The making of the cookies was pretty straightforward apart from the fact that I used a too small cutter for the first batch of cookies and ended up with tiny rounds, which would not have fitted any marshmallow, so since I had plenty of dough leftover, I made new ones with a slightly bigger cookie cutter. I actually measured the size of the marshmallow so I knew it would fit.
After baking the cookies I let them cool to room temperature, placed the marshmallows on top and briefly put them back in the oven so the marshmallow would slightly melt on the cookie.
Then came the part about melting the chocolate. Since I made only about 25 cookies I figured that the 12 ounce of chocolate was a bit much so I halved that and melted the chocolate with a little vegetable oil. But because I had a shallow bowl and not so much chocolate dipping the cookie in wasn’t going to submerge it in the chocolate. Not really an issue but I was wondering if everyone needed to turn their cookies around in the chocolate to cover it?
I placed them on a cakerack, just because I liked the dripping effect for the photo above, although on second thought it wasn’t even that visible, so I could have used a regular plate, but nooo, I chose a cake cooling rack… Can you already guess what happened?
I had read about people having trouble with the chocolate not hardening and because I wanted to bring them to my parents this evening (I am on a diet after all and eating tons of marshmallow cookies might not be the best way to lose weight..) I decided to put them in the fridge once they were all covered with chocolate. Ofcourse stupid me could have guessed that the chocolate sticks to the rack making it virtually impossible to remove the cookies once hardened!
Can you visualize the look on my face when I took out the rack from the fridge? I hacked them off the rack with a flat thing which wasn’t really easy and some lost their undersides, but ok… I’m sure my parents will still enjoy them..
All in all, it wasn’t very difficult, apart from the fact that I didn’t make the marshmallows, but I just made several wrong decisions along the way, making it ultimately more difficult for myself than it should have been!
As I said; I am not that fond of marshmallows, so will probably not be making these again….I should have probably picked the milancookies instead!
Here is the recipe if you want to try it yourself!
Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website
Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies
• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows
1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract
1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil
1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.