Pomegranate Blueberry Dark Chocolate Marshmallows

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Dessert
Pomegranate Blueberry Dark Chocolate Marshmallows

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Recipe Data

60
Servings
4hr30min
Prep
4hr45min
Total

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    Description

    We love the classic vanilla marshmallows, but these berry-infused marshmallows with dark chocolate chips might just be better. Berry not your flavor? Try one of these other flavors: Double Raspberry, Triple Chocolate, Vanilla Bourbon, and Salted Caramel Marshmallows.

    Watch Chef Elizabeth create her personal favorite flavor of marshmallows, Triple Chocolate Marshmallows, in her Homemade Marshmallow episode.

    Get all of Chef Elizabeth’s recipes on HSTV.com.

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    Servings and Ingredients

    Ingredients
    Serves 60
    QuantityIngredientAdd
    6 package(s)unflavored gelatin
    2 c.POM pomegranate blueberry juice, cold, and divided
    3 c.Hy-Vee granulated sugar
    2 c.Hy-Vee light corn syrup
    ½ tsp.kosher salt
    Pink, red, and/or purple food coloring, if desired
    3 c.dark chocolate chips
    4 c.Hy-Vee powdered sugar

    Things To Grab

    • 9x13-inch glass baking dish
    • Hy-Vee nonstick cooking spray
    • Stand mixer
    • whisk attachment
    • Large deep stockpot
    • Candy thermometer
    • Large sharp knife

    Directions

    1. Spray a 9x13-inch glass baking dish with nonstick cooking spray; set aside. Place gelatin into the bowl of a stand mixer fitted with a whisk attachment. Stir in 1 cup cold pomegranate and blueberry juice; set aside.

    2. In a large deep stockpot, combine remaining 1 cup pomegranate blueberry juice, granulated sugar, corn syrup, and kosher salt over medium-high heat. Stir until just combined. Clip a candy thermometer onto the side of the pan and allow the mixture to reach 240 degrees, about 10 to 15 minutes; do not stir. Remove stockpot from heat.

      Hyvee Culinary Expert Tip
      When making marshmallows, you’re making a homemade candy. It’s important not to stir the mixture or scrape the sides of the pan as the candy mixture can crystallize. Instead of stirring, dip a silicone pastry brush into water and brush the sides of the pan occasionally.
      HSTV the braided apronChef Elizabeth, The Braided Apron HSTV Personality
    3. Pour the candy mixture into the gelatin and water mixture. Turn the mixer on low speed and gradually increase speed to high. Whip until mixture has lightened in color and becomes thick, approximately 15 minutes. If desired, add food coloring during the last minute of whipping. Using a spatula, fold in dark chocolate chips.

    4. Pour marshmallow mixture into prepared pan. Allow the marshmallows to sit, uncovered, at room temperature for at least 4 hours or overnight.

    5. Lightly dust a work surface with powdered sugar. Turn the marshmallows out onto work surface. Using a large knife, cut marshmallows into 1-inch squares. Once cut, lightly dust all sides of each marshmallow with additional powdered sugar. Store in an airtight container for up to 3 weeks.

    Nutrition facts

    Servings

    140 Calories per serving

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 0mg
    • Sodium: 25mg
    • Total Carbohydrates: 29g
    • Protein: 1g

    Daily Values

    0%
    Iron 0%
    0%
    Calcium 0%
    0%
    Vitamin D 0%
    0%
    Potassium 0%