I just got back from a week in Aruba and everyone has been asking me what I will be making inspired by the trip. Well, let’s just say that the flight home brought the most inspiration for me. Toblerone at Duty Free! Hellooooo! I try not to eat Toblerone too often because I will eat the entire bar in 1 minute and go back for a second bar. I just can’t help myself. The crunchy almond nougat and rich milk chocolate is heaven and I can’t help but to be inspired by what my 2-year-old daughter calls “castle” chocolate. Since I’ve been meaning to make marshmallows for a long time now, this seemed like the perfect time to melt that beautiful chocolate and stir it right in to that homemade cloud of sugar.
Chocolate Toblerone Marshmallows
makes 4 dozen, adapted from Martha Stewart
4 envelopes (3 Tbsp + 1 1/2 tsp) unflavored gelatin (for Kosher gelatin, use Kolatin brand)
3 cups sugar
1 1/4 cups light corn syrup
1/4 tsp salt
1 1/2 cups water
2 tsp vanilla extract
1 cup confectioners sugar
2 Toblerone chocolate bars (7 oz)
4 Tbsp unsweetened cocoa powder
I decided to make half of the recipe with chocolate and the other half plain so I used two glass baking dishes. If you are only making the chocolate, prepare a 9×13-inch glass baking dish with cooking spray then line with parchment paper and spray with more cooking spray. I left some overhang on the sides of my baking dishes so I could just pop them out once set. I sprinkled the parchment paper with sifted confectioners sugar and set aside.
I put the sugar, corn syrup, salt and 3/4 cup water in a medium saucepan with a candy thermometer. I brought the mixture to a boil over high heat, stirring with a wooden spoon to dissolve the sugar.
I cooked, without stirring, until the mixture registered 238 degrees F on the candy thermometer, around 10 minutes. While the sugar was cooking on the stove, I placed 3/4 cup of water in the bowl of my electric mixer and sprinkled the gelatin on top. I let it soften for 5 minutes.
I took the saucepan off the stove and brought it over to the mixer. With the mixer on low speed, I slowly poured the hot syrup into the gelatin mixture. I gradually raised the speed to high and beat the mixture until very stiff, around 15 minutes.
When the marshmallow was almost ready, I melted the Toblerone chocolate in the microwave for 1 minute, stirred until smooth and added the cocoa powder. Before adding the chocolate to the marshmallow, I beat in the vanilla extract then spooned half of the sticky mixture (using a spatula sprayed with cooking spray) into one of the parchment lined glass dishes and set it aside.
I beat the melted chocolate into the remaining marshmallow for 1 minute on high then poured the mixture into the second glass dish.
I set the dishes aside, uncovered, for 3 hours.
I sifted the remaining confectioners sugar onto my table and unmolded the marshmallows right on the sugar.
I removed the parchment paper and with a sharp knife sprayed with cooking spray, I cut 2-inch marshmallow squares.
Since the marshmallows are very sticky, you can roll them in the confectioners sugar to coat. The marshmallows will stay fresh in an airtight container for 1 week.
Okay, so I had a little fun with my marshmallows…let’s play checkers!
Yields 4 dozen