I was recently asked for an interview by a food company that I admire, Simple & Crisp. I happily obliged, as our family has enjoyed their products for a while since discovering that two of us have a wheat allergy. Part of the feature included a few of my farm-to-table ideas for pairings with their delicious fruit crisps. But here I'd like to share a sweet idea with you. Chocolate-Chipotle Marshmallows to make Gluten Free Smore's! And not just any s'more but a Theo Chocolate Chipotle-Chocolate and Simple & Crisp Orange S'More. I have to admit, bringing the flavors of these two Seattle food companies together, was one of the better ideas I've ever had!
This recipe is adapted from Food Network's Alton Brown
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
3-4 Tablespoons of Theo Chocolate Chipotle Spice Drinking Chocolate
1/4 cup confectioners' sugar
1/4 cup cornstarch
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, and corn syrup. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat and stir in the chocolate until melted.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. While the mixture is whipping prepare the pans as follows.
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Sometimes it is easier to dust your hands and press the mixture into the pan. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.