中文菜谱：巧克力棉花糖

When we were living in Michigan, we went camping a lot in the summer time. And we always built a camp fire by the lake. It was for fun, but also for cooking and grilling too. O(∩_∩)O~

Camp fires in summer night were really beautiful. Firewood we bought was mostly pinewood. It gave out a very pleasant aroma when burning.

Michigan has some of the purest lakes I have ever seen. Many lakes in northern Michigan are crystal clear. We were lucky to have seen some peaceful and sparkling night sky like this.

We built camp fires in day time too, mostly for cooking and grilling.

（For one of detailed camping trip journals, go to：Interlochen camping & boating：https://www.yankitchen.com/english-blog/camping5）

I learn from our many camping trips that camp fire is very essential to a successful camping trip. The fire provides warmth and light during long nights and also good for cooking and grilling in the daytime. And s’more is the most perfect dessert by the fire. Any camping trips with camping fire and fire-roasted marshmallows cannot be considered perfect. O(∩_∩)O~

It takes patience and experience to roast the marshmallows. These cute tiny fluffy candies are very easy to burn. If not roasted enough, the chocolate in the s’more would not melt.

So I have been thinking what if I can add chocolate into the marshmallows? By doing so, the marshmallows and chocolate would be roasted at the same time, so that they should both melt perfectly.

The marshmallow recipe is adapted from Atlon Brown from Foodnetwork (https://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe-1953933 ). I use 2/3 of all ingredients from original recipe, and make a little bit change.

Ingredients：

2 packages of plain gelatin (7g / package)
2/3 cold water
8 oz granulated sugar（about 227g）
2/3 light corn syrup
a pinch salt
2/3 teaspoon coffee rum
1/4 cup powdered sugar
1/4 cup corn starch
1 cup 60% cocoa chocolate chips

Directions：

Add 1/3 cup cold water to stand mixer’s mixing bowl. Sprinkle the gelatin on top. Let it stand for 5 minutes.

Shift both corn starch and powdered sugar together.

Grease a glass container on bottom and sides. And then coat with starch sugar mixture.

Add the remaining 1/3 cup cold water to a small pot, along with sugar, corn syrup and salt.

Cook over medium heat.

Cook until the candy thermometer shows syrup reaches 240F/ 115.5C. Remove from heat.

Turn the stand mixer on low speed. Gradually add sugar syrup down the side of bowl. Be sure not to pour the syrup on the moving whisk. The hot syrup could be very dangerous to anyone standing nearby.

When all the syrup is added to stand mixer bowl, turn the speed to its highest to whisk for 12 to 15 minutes. The longer it whisks, the firmer marshmallows would be.

Add chocolate chips in the last minute.

With a greased spatula, scrape marshmallow mixture to prepared container. Level the top with spatula and then sprinkle a thin layer of starch sugar mixture.