Chewy Choco Caramel Marble Mallow
Homemade Choco Caramel Marble Mallows: A Recipe for Uniquely Chewy and Delicious Treats!
Elevate your dessert game with these homemade Choco Caramel Marble Mallows! We’ve infused fluffy marshmallows with rich salted caramel and decadent dark chocolate for an extra chewy and intensely flavorful treat that’s as beautiful as it is delicious.
Salted Caramel Sauce- 41g granulated sugar
- 22g corn syrup
- 62g heavy cream
- 5g unsalted butter
- 1 pinch of salt
Chocolate- 126g dark chocolate
Marshmallow Base- 267g granulated sugar
- 196g corn syrup
- 103g water
- 20g sheet gelatin
- 4g vanilla extract
- Cornstarch for dusting (as needed)
- 126g dark chocolate
Marshmallow Base- 267g granulated sugar
- 196g corn syrup
- 103g water
- 20g sheet gelatin
- 4g vanilla extract
- Cornstarch for dusting (as needed)
Cooking Instructions
Step 1
Let’s start by making the salted caramel sauce. In a deep saucepan, combine the granulated sugar (41g) and corn syrup (22g). Heat over low heat, allowing the sugar to melt gradually without stirring. Patience is key here to prevent crystallization.
Step 2
Continue to cook the sugar mixture until it turns a beautiful amber color. Be careful not to burn it. Once it reaches your desired caramel hue, reduce the heat slightly.
Step 3
Carefully pour in the warmed heavy cream (62g). The mixture will bubble up vigorously. Immediately stir with a spatula to combine the cream and caramel smoothly. Keep stirring to prevent lumps.
Step 4
Add the unsalted butter (5g) and continue to cook, maintaining a gentle heat, until the caramel reaches 118°C (244°F). If you have a candy thermometer, use it. Otherwise, cook until the caramel thickens slightly and has a glossy sheen.
Step 5
Finally, stir in a pinch of salt to finish your delicious salted caramel sauce.
Step 6
Transfer the caramel sauce to a heatproof container. Cover the top with aluminum foil and place it in an oven set to around 50°C (122°F). This keeps the caramel warm and fluid, preventing it from hardening prematurely.
Step 7
Now, let’s melt the dark chocolate. Place the dark chocolate (126g) in a heatproof bowl or a double boiler. Put this in the warm oven (around 50°C/122°F) to melt gently. Breaking the chocolate into smaller pieces will help it melt faster.
Step 8
Time to make the marshmallow base! Soak the sheet gelatin (20g) in cold water for at least 10 minutes until fully softened. Squeeze out any excess water before using.
Step 9
In another saucepan, combine the marshmallow base ingredients: granulated sugar (267g), corn syrup (196g), and water (103g). Cook this mixture, preferably with a candy thermometer, until it reaches 118°C (244°F). Ensure the sugar syrup doesn’t caramelize too much.
Step 10
Squeeze the excess water from the softened, bloomed gelatin sheets.
Step 11
Add the squeezed gelatin to the hot sugar syrup (at 118°C/244°F) and stir until completely dissolved. The heat from the syrup will easily melt the gelatin.
Step 12
Pour the syrup mixture into a mixing bowl. Using a stand mixer or hand mixer, begin whipping on high speed. Be cautious as the mixture is hot!
Step 13
Continue whipping for about 7-10 minutes, or until the mixture becomes thick, white, and marshmallowy, forming stiff peaks. Stir in the vanilla extract (4g) during the last minute of whipping to infuse the flavor.
Step 14
Now for the marbling! Gently add the warm salted caramel sauce and the melted dark chocolate to the whipped marshmallow mixture. Use a spatula to swirl them together, creating beautiful marble patterns. Avoid overmixing, as this will muddy the colors.
Step 15
Prepare your mold. Line a square 2-layer mousse mold (approximately 18cm x 18cm or 7×7 inches) with plastic wrap. Lightly dust the bottom with cornstarch to prevent sticking.
Step 16
Carefully pour the marbled marshmallow mixture into the prepared mold. Spread it evenly to create a smooth surface.
Step 17
Lightly dust the top of the marshmallow with more cornstarch. Let it set at room temperature for at least 6 hours, or preferably overnight, until firm. Covering it loosely can help prevent a dry crust from forming.
Step 18
Once firm, it’s time to unmold. Gently heat the sides of the mold with a kitchen torch for a few seconds. This will help release the marshmallow cleanly along with the plastic wrap. Alternatively, you can carefully run a thin knife or offset spatula around the edges to loosen it.
Step 19
There you have it! A beautifully marbled marshmallow that has been released from the mold.
Step 20
Cut the marshmallow into your desired serving size. I trimmed the edges slightly and cut it into 4×4 cm cubes for a neat presentation. Feel free to cut it into any shape or size you prefer.
Step 21
Lightly coat all sides of the cut marshmallows with cornstarch. This prevents them from sticking together and enhances the chewy texture.
Step 22
Finally, use a sieve to gently tap off any excess cornstarch from the marshmallows. This gives them a clean and professional finish.
Step 23
Congratulations! Your Chewy Choco Caramel Marble Mallows are ready to enjoy!
Step 24
They have a delightful chewy texture and a flavor profile reminiscent of a sophisticated chocolate pie, with the perfect balance of sweet caramel and rich chocolate.
Step 25
*Pro Tip: For an extra treat, try lightly toasting them! This creates a delightful contrast of a slightly crisp exterior and a gooey, chewy interior.*
