Chocolate Marshmallow Candy

The inspiration: Family coming to visit and no dessert in the house!

I’d made everything else for the family dinner (roasted chicken, my version of green bean casserole, mashed sweet potatoes, rice with peas and carrots) but at the last minute I realized I did not have enough dessert. The family was due in an hour and a half, so I had to get something made – and fast!

The innovation: Raiding the pantry to use what I had instead of running to the bake shop.

I really had no idea how this would turn out. I also had to raid my neighbor’s pantry to get some of the ingredients- I now have new staples I need to stock, because this is now a family favorite!

My interpretation: Chocolate Marshmallow Candy

The peanut butter breaks up the sweetness of the chocolate and marshmallow, and the chocolate chips add textural contrast to each bite.

The peanut butter breaks up the sweetness of the chocolate and marshmallow, and the chocolate chips add textural contrast to each bite.

Recipe:

20 oz of semi- sweet chocolate ( I use either Callebaut or Alprose. For Alprose, it’s 2 whole bars)

13 oz marshmallow fluff (1 container)

8 oz smooth peanut butter

6 oz chocolate chips

To prepare:

Using the double boiler method ( pot filled with a few inches of water with a glass bowl fitted over the top) break chocolate into chunks and melt completely over mid-high heat, til chocolate is bright and shiny and there are as few air bubbles as possible.

Mix marshmallow, peanut butter, and chocolate chips together well, then spread onto a parchment- lined tray into as thin of a layer as possible. 

Taking the tempered chocolate, coat the entire surface of the marshmallow mix as thinly and evenly as possible. Be more generous for a thicker layer – that is your preference. Place entire tray into freezer and freeze for about 30-45 mins or until chocolate is hard and matte in appearance.

Chocolate has been flipped- see the hardened and darker chocolate along the edges. Be sure to coat thoroughly all the way to the edges.

Chocolate has been flipped- see the hardened and darker chocolate along the edges. Be sure to coat thoroughly all the way to the edges.

When chocolate has set, take another parchment paper and place on top of the chocolate. Carefully flip the mixture onto the new parchment paper and then transfer to tray, chocolate side down. Peel off the paper from the marshmallow side, coat with chocolate, then refreeze til new chocolate layer is hard. 

Remove from freezer, and using a sharp knife cut into squares. If chocolate gets too soft, refreeze for 5-10 mins til it re-hardens. Store in a parchment lined container in single layers.

Comments

  1. loads of chocolate…what could be wrong?! 🙂

  2. I know some very eager kids who would just love this!

  3. Great last minute dessert. My son would love it!

  4. Yum! Need to try this soon. All of my favorite flavors!

  5. This sounds super delicious, and dangerously easy, I know my family would adore it!

  6. Oh my, I think my kids will love this, but I am afraid to make it! We won’t be able to stay away!

  7. This looks so good, I love how it uses what you have in the pantry. yum.

  8. Who wouldn’t be happy with this as dessert?

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