Remember last week when I discovered two ways for not making marshmallows? Thank goodness I finally figured it out and was able to make some amazing marshmallow treats! Being the frugal cook I am I can't bear to let anything go to waste so I saved the marshmallow cream figuring no recipe is a failure if you can find a way to turn it into something glorious and new. Let me tell you, these candies are pretty glorious.
While at my local supermarket I found these delicious Nestle Dark Chocolate morsels. I don't know how long Nestle has been making these particular ones but I hadn't seen them before so of course I stocked up on all my morsel-related needs before heading home. You can certainly substitute your favorite brand or type of chocolate (milk, white, etc) but I encourage you to use a dark chocolate because it offers a really nice contrast to the very sweet marshmallow cream.
You don't really need any special candy making equipment except a candy mold deep enough to allow for the finished chocolates to be filled (and a candy thermometer, if you have one). I used a peanut butter cup mold and a variety-shapes mold that I purchased at AC Moore. The cup mold was the easier of the two with which to work. I revised the proportions on the marshmallow cream recipe, but you may still end up with leftovers. I didn't grow up eating them, but a friend of mine suggested making Fluffernutters (practically the Massachusetts state sandwich!) from any leftovers, particularly if you use strawberry or raspberry flavoring.
Dark Chocolate Marshmallow Cream Cups
.5 oz flavored gelatin (such as Jell-O)
.5 cup cold water, divided
1 cup granulated sugar
.25 cup light corn syrup
20 oz Nestle Dark Chocolate Morsels (2 bags)
Pour 1/4 a cup of water into the mixing bowl of a stand mixer and sprinkle the gelatin over it. Allow to dissolve while you prepare the sugar syrup.
In a large, heavy bottomed pot combine the granulated sugar, corn syrup, and the other 1/4 cup of water. Cook over medium-low heat, stirring constantly, until all sugar is dissolved. Increase heat to medium-high and bring to a boil without stirring. Let cook until a candy thermometer tells you the syrup has reached 240º F or until the syrup has reached the soft-ball stage.
With your beaters on low slowly begin to pour the sugar syrup into the gelatin. Once all the sugar is poured in increase the speed to high. Continue beating until the mix has about tripled in volume and has the consistency of a thick marshmallow cream.
Using the double boiler method melt the morsels (one bag at a time, as needed). Stir to a smooth consistency. Coat the inside of the candy molds with the melted chocolate creating a basic shell (i.e. leave plenty of room for the marshmallow). Gently tap the molds on the counter to release any air bubbles. Freeze for 3-5 minutes or until mold appears frosty. Place a dollop of marshmallow cream in the center of each chocolate shell and then top with melted chocolate. Tap down molds again to release air bubbles. Using the back of a table knife (or an off-set spatula if you have one) scrape off any excess chocolate back into the bowl to reuse. Freeze the mold for another 10-15 minutes.
Pop out the chocolates and package as you like. If they don't pop out easily they need more time in the freezer. This recipe should make 2-3 dozen candies, depending on the size of your candy mold. Store candies in an airtight container in a cool, dry place for up to one week.