Eagle eyes will notice that the marshmallows are different in color and thickness in some of the pictures. I made these three different times to find the right balance of in flavor and texture. I made the first batch with Easton and didn't really think about it when she dropped one of the gelatin packages into the water. But, probably, it toyed with the amount of liquid and the amount of gelatin that was in the bowl. The second batch had a ton of serious chocolate flavor, but were very dense and flatter than I would like. In the third, listed here, the chipotle and chocolate are more on the subtle side, but they are fluffy and high, like marshmallows are supposed to be. Also, you can up the chipotle flavor by sifting a bit of ground chipotle into the coating, if desired.
As for the pan size, the choice is yours. I like using a 9" or 8" square pan, because you end up with thick marshmallows that can be cut into squares. But, you can go for thinner marshmallows, by pouring them into a 9" x 13" pan.
This same exact note is in the recipe below, but I want to make sure it is not missed: keep an eye on the liquid as it begins to boil. In some cases, the liquid still threatens to boil over, in spite of the greasing (there are greasing directions in the recipe). If you think this is going to happen, pull the pot from the heat [the bubbles will subside] and carefully repeat the wiping of the top of the pot with a greased paper towel. Put it back over the heat and watch until it starts to boil again. If it boils and stops an inch from the top, you're good.)
Lastly, I usually leave my marshmallows plain, but with Valentine's Day on the horizon, it seemed like a fun time to decorate them. The point? There is nothing wrong with plain marshmallows. If you're planning to dip them, remember that marshmallows are soft and prone to melting. Let the chocolate cool a bit, and only keep the marshmallows in, long enough to coat. Frankly, the easiest way is to just drizzle a bit of chocolate on top and call it a day.
What you'll need
Coating
½ cup cornstarch
¼ cup confectioners' sugar
1 teaspoons ground chipotle powder (optional)
Marshmallows
1 cup water, divided
1 tablespoon chipotle in adobo sauce, plus 1-2 teaspoons more
3 packets (.25 ounces each) unflavored gelatin
1¼ cups granulated sugar
1 cup agave nectar
large pinch of salt
2.5 ounces finely chopped semi-sweet chocolate
2 teaspoons vanilla extract
For Optional Chocolate Coating
4 ounces bittersweet chocolate morsels or chopped chocolate
1 tablespoon coconut oil
Maldon Salt or Flaky Grey Salt (optional)
How you'll make it
For the Coating and to Prepare the Pan
Sift cornstarch, confectioners's sugar and chipotle powder (if using) into a small bowl. Grease bottom and sides of pan (see note, above) very lightly with cooking spray, wiping out excess. Sprinkle bottom and sides of pan with 1 tablespoon cornstarch mixture, tapping pan to coat bottom and edges; pour out excess. Set pan and cornstarch mixture aside.
For the Marshmallows
In bowl of stand mixer, stir together ½ cup water and 1 tablespoon chipotle sauce. Sprinkle gelatin evenly over liquid. Put the bowl into the stand mixture and let stand while you prepare the syrup.
Coat paper towel with cooking spray; wipe the top inch of a 2-quart saucepot with the greased paper towel, making sure to completely coat it (you are creating a grease barrier to prevent the liquid from overflowing out of the pot). In saucepot, combine remaining ½ cup water, sugar, agave and salt.
Over medium heat, bring mixture to a boil, stirring just until sugar is completely dissolved. Place candy thermometer on the saucepot. Do not stir. Cook until the mixture reaches 240°F on the candy thermometer. Remove from heat.
(NOTE: keep an eye on the liquid as it begins to boil. In some cases, the liquid still threatens to boil over, in spite of the greasing. If you think this is going to happen, pull the pot from the heat [the bubbles will subside] and carefully repeat the wiping of the top of the pot with a greased paper towel. Put it back over the heat and watch until it starts to boil again. If it boils and stops an inch from the top, you're good.)
Meanwhile, when the candy thermometer is at about 237°F on the saucepot, put the mixer containing the bowl with gelatin on low to break up the gelatin, stopping and scraping from the bottom or side of the bowl, if necessary. When the candy thermometer with the agave mixture reaches 240°F, remove from heat and carefully pour the liquid, into the bowl (down the side, not directly into the beater), in a steady stream. Set the timer for 11 minutes; over the next 1½ minutes, increase the speed on the mixer from low, all the way up to high.
When the timer goes off, set it again for 1 minute, 30 seconds. Reduce the mixer to medium-low speed and pour in grated chocolate, then vanilla extract. Taste a small bit of the marshmallow and decide if you want to add more adobo sauce. If so, add up to 2 teaspoons more. Have a greased spatula ready.
As soon as the timer goes off, turn off the mixer and pour the marshmallow mixture into the prepared pan, using the spatula. Depending on how quickly you do this, the marshmallow will either be perfectly flat in the pan, or have a few bumps. I don't mind the bumps - I think they give character. But, if you prefer a completely flat surface, wet your hands with cold water, shake off excess and press down gently on the top, to smooth the marshmallows down.
Let sit 4 hours, or up to over night, uncovered and at room temperature.
Sprinkle top of marshmallows with 1 tablespoon cornstarch mixture, using your hands to coat the entire top. You can either cut the marshmallows in the pan, or turn them out onto a cutting board. Using a greased bench scraper or cookie cutters, cut marshmallows, regreasing your cutting implement as necessary. (Those little knobby shapes up there are made using a large round pastry tip.) Once cut, place marshmallows in reserved cornstarch mixture, a couple at a time, tossing to coat. Remove each one, tapping to remove excess cornstarch. Once finished, store in an airtight containers for up to two weeks.
To coat with Chocolate
Line a sheet pan with parchment paper. In double boiler or microwave-safe bowl, melt chocolate and coconut oil together, stirring until combined. Let stand 5 minutes. Using a fork, (place the marshmallow on top of the fork), dip the marshmallows halfway into the chocolate, coat completely or drizzle chocolate one the marshmallows. Let the excess drip off, as much as possible, before placing down. Sprinkle with flaky salt or additional chipotle powder, if desired. Place pan in the fridge for 20 minutes to help the chocolate firm up. When firm, remove from parchment, place in an airtight container in the fridge and store for up to two weeks (the chocolate may start to bloom after a couple days). Let stand at room temperature 30 minutes before serving for the best texture.
Recipe by at https://www.lifeaswecookit.com/chocolate-chipotle-marshmallows/