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Cherry-Marshmallow Chocolate Kisses
These homemade chocolate and marshmallow candies are a delightful treat to share with friends or package as a thoughtful gift. A crisp base of semisweet chocolate supports a fluffy, pink cherry-flavored marshmallow topping. Making marshmallows from scratch requires a candy thermometer and a stand mixer, but the glossy, sweet result is entirely worth the effort. You can easily swap the cherry flavoring for strawberry or raspberry to suit your taste. Serve these bite-sized confections at your next holiday gathering or enjoy them as a sweet afternoon snack.
Ingredients
- 2 envelopes gelatin
- 2/3 cup cold water, divided
- 1-1/2 cups granulated sugar
- 2/3 cup light corn syrup
- pinch of salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon cherry flavor
- 12 ounces semisweet chocolate chips
- 1/2 cup powdered sugar
- 1 Chill the salt block for several hours or overnight.
Instructions
- 1Combine the gelatin and one-third cup of cold water in the bowl of a stand mixer. Stir the mixture to moisten the gelatin and set it aside.
- 2Mix the granulated sugar, corn syrup, salt, and the remaining one-third cup of cold water in a medium saucepan over medium-high heat. Cook and stir frequently until the sugar melts completely.
- 3Bring the liquid to a simmer and cook without stirring until a candy thermometer reads 235°F, which takes roughly 5 to 7 minutes.
- 4Turn the stand mixer on low speed using the whisk attachment. Pour the hot sugar syrup into the gelatin in a slow, steady stream.
- 5Raise the mixer speed to high gradually. Beat the mixture for 12 to 15 minutes until it turns white, becomes glossy, and holds stiff peaks.
- 6Pour in the vanilla extract, cherry flavoring, and a few drops of red food coloring to achieve a pink tint. Beat for another 30 seconds to blend everything together.
- 7Melt the semisweet chocolate chips using a microwave or a double boiler on the stove while the marshmallow finishes mixing.
- 8Apply a thin layer of ghee over a pre-chilled salt block so the chocolate does not stick to the surface.
- 9Spoon the melted chocolate onto the prepared salt block, spreading it into thin circles that are roughly 1 inch across.
- 10Transfer the pink marshmallow mixture into a disposable plastic pastry bag and snip about 1 inch off the tip. Pipe a generous dollop of marshmallow onto each chocolate circle.
- 11Dust the finished candies with a layer of sifted powdered sugar. Place the salt block in the refrigerator for 2 to 3 hours until the confections are fully set.
- 12Slide a metal spatula or a bench scraper under the base of each candy to lift them cleanly off the salt block.