Chocolate Marzipan Marshmallows

There are certain food items that are so mysterious, you never think to yourself, yeah, I could make that. I think marshmallows are those such things. Even their name is a mystery. I found out that the OG marshmallow is derived from the mallow plant (Athaea officinalis) that grows wild in, you guessed it, marshes. So they really should have been called mallowmarshes but I digress...

These can be a sticky mess but if you follow the steps, the results with be a wayyyy better version of the typical supermarket stock. With a plain marshmallow base, you can put your own spin on flavors too - add some peppermint extract or lavendar for the summer time!

Chocolate and Vanilla Marzipan Marshmallows

base recipe from my home girl, Ina Garten

3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 tsp kosher salt
1 TBS pure vanilla extract
Confectioners' sugar, for dusting
1 TBS almond paste
1 TBS dark cocoa powder

1. Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
2. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
3. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and almond paste and mix thoroughly. Pour half of mixture out out on sugar dusted pan and add 1 TBS cocoa powder to the remaining mixture in the bowl and mix just until combined. Pour
4. With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
5. Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar (don't be shy with the sugar, these bad boys can get STICKY)

Notes: If you wanna get really fancy with it, wait until the mallos cool, melt some dark chocolate chips and then drizzle over the sheet of mallows.