Choco-Mallow
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Yields:
-
3 dozen
- Serves:
- 36
ingredients
- 630.98 ml dark chocolate, chopped or 630.98 ml chocolate chips
- 118.29 ml heavy cream or 118.29 ml whipping cream
- 29.58 ml light corn syrup
- 4.92 ml vanilla
- 4.92 ml espresso powder
- 13 marshmallows, halved around the circumference
- 118.29 ml walnuts, chopped, toasted if desired
directions
- Line an 8" x 8" square or 9" round pan with parchment, and grease the parchment. If you don't have parchment, use waxed paper or plastic wrap.
- Combine the chocolate, cream, espresso powder, corn syrup, and vanilla in a microwave-safe bowl.
- Heat the mixture in the microwave (or in a saucepan set over low heat on the stove) until the cream is hot and the chocolate has softened.
- Remove from the heat, and stir until the chocolate has melted and everything is smooth.
- Spread about 3/4 cup of the melted chocolate in the bottom of the pan.
- Space the marshmallow halves atop the chocolate. Distribute the walnuts evenly in the spaces between the marshmallows.
- Spread the remaining chocolate atop the marshmallows and walnuts, spreading to the edge of the pan so that everything is covered.
- Refrigerate for an hour or so, to set the chocolate. Remove from the refrigerator, and loosen the candy from the edges of the pan.
- Bring to room temperature, and leave in the pan, covered with plastic, till you're ready to cut into squares.
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey