Homemade Maraschino Cherry Marshmallows Covered in Chocolate..ahh, so pretty in pink!
In lieu of water for the bloom, I am using maraschino cherry juice. Actually, the only liquids used in these marshmallows are the extracts and the juice. The batter ended up a little thicker than my other recipes and does set up quicker, but they are so good..and oh so sweet for Valentine's Day!
I absolutely adore making marshmallows! A few years ago, my sweet hubby bought me this awesome book by Eileen Talanian and I've been so hooked ever since..making Banana, Chocolate Covered Coconut Chocolate Milk, Mocha Marshmallow Chocolate Plunge marshmallows and more! I started with her basic recipes (and this one too) and just made a few changes, even inventing some new flavors! If you've never tried making your own marshmallows..I say, today is the perfect day. I get happy every time I break open a new box of Knox!
If you aren't planning on making the heart shaped marshmallows, just skip this step. Otherwise you'll need to prepare these chocolate hearts before making marshmallows. I'm using Wilton's truffle mold. Fill heart shells with melted chocolate using a small paintbrush to coat. Chill until firm. Fill a gallon size baggie with marshmallow batter, snip off bottom corner and pipe into candy shell. Cover tops with more melted chocolate. Chill till firm before removing from molds. I then tinted white chocolate with pink gel color to drizzle hearts.
Pink candy melts would have been easier if I'd had them!
Pink marshmallows are my favorite!
..and doesn't this beautiful bloom make you crave a Mr. Misty?
Now it's time to clip your candy thermometer onto saucepan. Bring to soft-ball stage (234 to 240 degrees). Add bloom to hot sugar mixture and set aside. In mixer bowl with whisk attachment, beat two large egg whites on high speed until you have stiff peaks.
I always have to say..be very careful here! Slowly pour hot sugar mixture into mixer on low speed..splatters equal burns! Once incorporated, add cherries and flavorings. Switch to high speed, mixing for 10 minutes. This is where I always have a to sample a spoonful..or two! Yum! You can now pipe marshmallows into candy molds or pour into a dish prepared with nonstick spray. If you're doing the latter, let candy cure for several hours and turn out onto a surface covered with powdered sugar. Spray a pizza cutter with nonstick spray to cut your beautiful marshmallows.
Maraschino Cherry Marshmallows Recipe
2 Tablespoons plus 1/2 teaspoon unflavored gelatin
1/2 cup cold maraschino cherry juice
2 cups sugar
1/2 cup light corn syrup
1/2 cup warmed maraschino cherry juice
1/4 teaspoon salt
2 large egg whites
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
3/4 cup chopped maraschino cherries
Sprinkle gelatin over a small bowl filled with cold cherry juice. Set aside.
In heavy bottomed, straight sided saucepan, stir together sugar, corn syrup, cherry juice and salt.
Place over medium heat, stirring until sugar is dissolved.
Continue cooking, without stirring, until mixture reaches soft-ball stage.
(234-240 degrees on candy thermometer)
Remove from heat, add gelatin and set aside.
In mixer with whisk attachment, beat egg whites till stiff peaks form.
With mixer on low speed add the hot sugar mixture. Once incorporated, add flavorings and chopped cherries.
Turn mixer to high speed, mixing for 10 minutes.
Your marshmallows are ready for piping and/or pouring!
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