Red Velvet Marshmallows

Instructions

 

Line a 9 x 13 " casserole dish with lightly oiled parchment paper, making sure the parchment covers the sides.

Chop cream cheese chips into small pieces. Set aside.

Hydrate Gelatin

Whisk 40 grams of gelatin and 230 grams of cold water in the bottom of your 5 quart mixing bowl. Set aside to hydrate while you cook your syrup.

Cooking Syrup

In a heavy duty thick bottomed pot, combine 680 grams sugar, 560 grams corn syrup, and 170 grams of water. Heat over high heat until 252F.

Remove from heat. Cool until 212F, undisturbed.

Making Marshmallows

Once syrup has cooled to 212F, add to gelatin.

Using the whisk attachment, mix on high for 8 minutes. Marshmallow will double in size.

Turn mixer to low. Add vanilla, cocoa, lemon juice, and food coloring.

Mix on high for 20 seconds once all vanilla and cocoa has been added.

Spread into prepared pan. Sprinkle chopped cream cheese pieces on top.

Top with additional sheet of lightly oiled parchment. Set aside for 24 hours before cutting.

Cutting

Mix together cocoa and powdered sugar.

Cut into desired size. Roll in cocoa and powdered sugar mix after dusting. Store in an airtight container.