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Cherry-Marshmallow Kisses
Gelatin blooms in cold water while sugar, corn syrup, and more water cook to the soft-ball stage on a candy thermometer — that syrup pours into the mixer and whips with cherry flavoring into a fluffy, glossy marshmallow. The finished swirl pipes onto discs of melted semisweet chocolate and sets firm over time. A dusting of powdered sugar keeps the marshmallow from sticking. Strawberry or raspberry extract can substitute for cherry; the 3-hour total time accounts for the chocolate setting fully.
Equipment
- Stovetop
- Saucepan
- Stand Mixer
- Microwave
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 1/3 cup of cold water in the bowl of a stand mixer. Stir to moisten the gelatin and set it aside to bloom.
- 2Mix the granulated sugar, corn syrup, salt, and the remaining 1/3 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. Don't stir during this phase, as it can cause the sugar to crystallize.
- 4Turn the stand mixer on low speed using the whisk attachment. Pour the hot sugar syrup into the gelatin in a slow, steady stream. Pouring slowly prevents the hot syrup from splashing.
- 5Gradually raise the mixer speed to high. 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.
- 8Apply a thin layer of ghee over a pre-chilled salt block so the chocolate doesn't stick to the surface.
- 9Spoon the melted chocolate onto the prepared salt block, spreading it into thin circles 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.
Notes
- Prep: Chill your salt block for several hours or overnight before starting the recipe to ensure the chocolate sets properly.
- Flavor swap: Feel free to swap the cherry flavoring for strawberry, raspberry, or any other candy oil of your choice.
- Sourcing: Look for concentrated flavoring oils at cake supply shops or craft stores with baking departments.
- Equipment: You'll need a candy thermometer and a stand mixer to achieve the right marshmallow texture.
Recipe Details
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