We’re kicking off 2015 with soft and pillowy marshmallows. Jazz up this childhood favorite with three types of ginger and dark chocolate!
Happy New Year, everyone! As you’ve probably noticed, things have been a little quiet around here. But now that the holidays are over, Broma is back in full swing and ready to start 2015 off right. How, you ask? With these adorable and delicious homemade chocolate ginger marshmallows!
Before getting into the details of these pillowy clouds, I’d like to reflect on this past year. 2014 was a remarkable year for me. I immersed myself in yoga and got in the best shape of my life thus far. I survived the Snowpocalypse and regular -20°F weather. I moved from a small and dingy hole-in-the-wall attic apartment to a loft with exposed brick and, most importantly, a dishwasher. I traveled with my sister to Spain and Italy where we ate the most amazing food of our lives meal after meal.
I began taking better care of myself emotionally by listening to what I needed, what I was feeling, and what was truly important to me. I got to experience yet another 365 days with my best friend and boyfriend. I held an incredible job that taught me how to better multi-task, organize, direct, and operate a catering and event business. I then quit that job in pursuit of my passions and my happiness.
2014 was subsequently a remarkable year in the life of Broma Bakery. It was the year that it went from being my hobby to being my full-time profession. It was the year that made me believe that I can do this as a career, or at least die with a sugar high trying.
I bought a new camera. I bought a new lens. I taught myself photoshop (or the basics, anyways). I began writing my own recipes. I upgraded my website. I upgraded my head shots.
I got written up in a magazine. I got sent some awesome products. And I began connecting with some truly amazing bloggers.
And above all this, I realized that there is nothing more rewarding than pursuing what you love, and being able to share it with those you love. Do I think I will be blogging in 10 years? I’m not sure. Do I have any idea what else I could be doing? I mean, I could guess a few things. But rather than worrying about the future or trying to figure out my next step, this year has taught me to take a deep breath and know that everything will be OK.
I’m the happiest I’ve been in a while. I still have a lot to work on; my life has more than a few kinks that need to be worked out. But for perhaps the first time in my life, I am excited to wake up in the morning and do what I do. And I’m grateful for being able to share it with Alex. And to be able to send pictures to my sister Rebe for her thoughts. And to receive email responses from my mom every time a recipe gets sent out. And to get such positive feedback from all of you.
It all keeps me going, pushes me to try harder, and motivates me to continue. A big thank you to 2014 for being such an amazing year in so many ways. A big thank you to all of you for supporting me. I hope this next year continue with more blessings, opportunities, and occasions to learn and grow.
[Obligatory pause for a change of pace]
I think I’m supposed to talk about marshmallows now. I’m still feeling wrapped up in reflecting on this year, so I’ll keep this brief:
They’re delicious. Easy. Soft and puffy. Spiced just right. Dunked in chocolate because we all love chocolate. Topped with more candied ginger for that extra zing. And in the spirit of the new year, a teensy bit healthy(-er than other… recipes?…).
Happy start of 2015, loves. May this year be to you enlightening, comforting, successful, and full of joy.
For the marshmallows
- 1 1/2 cups sugar
- 1 cup corn syrup
- 1 cup cold water
- 2 packages (1/2 oz) gelatin
- 1/2 teaspoon salt
- 2 teaspoons powdered ginger
- 1 teaspoon very finely diced fresh ginger
- 1 tablespoon vanilla extract
- powdered sugar, for coating
- 1/4 cup powdered sugar
- 1/2 cup cornstarch
For the chocolate
- 1 1/2 cups bittersweet chocolate chips
- 2 tablespoons finely diced candied ginger
- Line a 9"x9" baking pan with saran wrap. Sprinkle liberally with powdered sugar. Set aside.
- In a standing mixer with a whisk attachment, pour ½ cup water and gelatin into bowl. Mix and allow for gelatin to "bloom" for at least 5 minutes.
- Combine sugar, corn syrup, salt, powdered and fresh gingers, and remaining ½ cup water in a medium saucepan. Attach a candy thermometer to the side of the bowl. Heat over medium heat, stirring with a heat-safe spatula. Once the sugar is dissolved, increase the heat and boil without stirring until the mixture reaches 240°F, about 8 minutes. Immediately remove from heat.
- Turn the standing mixer to low speed and slowly pour the sugar mixture into the bowl with the gelatin mixture. Once added, increase speed to high and whip for approximately 15 minutes, until the mixture becomes very thick and stiff. Add the vanilla extract in the last minute of whipping.
- Pour mixture into prepared baking pan, smoothing the top with a spatula. Knock the pan on a counter to release any air bubbles from within the mixture. Sprinkle top with powdered sugar and allow to cool at room temperature for at least 4 hours.
- Once cooled, remove the marshmallow block from the pan. Toss together the ¼ cup of powdered sugar and corn starch and spread out in a shallow bowl. Cut the marshmallow block into 1.5"x1" rectangles. Toss each rectangle into the powdered sugar mixture to coat. Set on a cookie rack.
- Melt the chocolate in a microwave-safe bowl in 30 second increments, stirring in between each time. Dip each marshmallow half-way into the melted chocolate, shake to remove excess chocolate, and set back on the cookie rack. Allow to cool for ~3 minutes before sprinkling with candied ginger pieces. Allow for chocolate to harden completely before serving.