Chocolate Toblerone Marshmallows

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!

Chocolate Toblerone Marshmallows

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Kitchen Tested

Yields 4 dozen

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Ingredients

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

Instructions

Prepare a 9×13-inch glass baking dish with cooking spray then line with parchment paper and spray with more cooking spray. Leave some parchment paper overhang on the sides of the baking dishes so you can just pop the marshmallows out once set. Sprinkle the parchment paper with sifted confectioners sugar and set aside.

Put the sugar, corn syrup, salt and 3/4 cup water in a medium saucepan with a candy thermometer. Bring the mixture to a boil over high heat, stirring with a wooden spoon to dissolve the sugar.

Cook without stirring until the mixture registers 238 degrees F on the candy thermometer, around 10 minutes.

While the sugar is cooking on the stove, place 3/4 cup of water in the bowl of an electric mixer and sprinkle the gelatin on top. Leave it to soften for 5 minutes.

Take the saucepan off the stove and bring it over to the mixer. With the mixer on low speed, slowly pour the hot syrup into the gelatin mixture. Gradually raise the speed to high and beat the mixture until very stiff, around 15 minutes.

When the marshmallow is almost ready, melt the Toblerone chocolate in the microwave for 1 minute, stir until smooth and add the cocoa powder.

Beat in the vanilla extract then beat in the melted chocolate for 1 minute on high. Pour the mixture into the prepared glass dish.

Set the marshmallow aside, uncovered, for 3 hours.

Sift the remaining confectioners sugar onto your work surface and unmold the marshmallows right on the sugar.

Remove the parchment paper and with a sharp knife sprayed with cooking spray, 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.

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