Camp and Chocolate Marshmallows

I had the fantastic opportunity to spend the past two weeks with children and youth with Type 1 Diabetes. We went rafting, camping, hiking, swimming, and had a blast! I’ve gone to my share of summer camps and been a camp counselor, and I think camp is an experience that every kid should have. I had some really special campers for the past two weeks, and I hope to return next year.

One of the best parts of camp was sitting around the campfire, making s’mores and talking about life as a teenager (remember that rollercoaster?), but more specifically, life as a teenager with diabetes. It was eye opening for me, and Kevin, my wonderful team leader/head counselor shared a quote from Plato that, I hope, resonated with my teens: “Be kind, for everyone you meet is fighting a hard battle”.

In an attempt to hang on to the last memories of camp before I go back into the hospital tomorrow to start a new rotation full of tube feeding, I made chocolate marble marshmallows. Yum. They process was a sticky one and the clean up was made more frustrating by the fact that my sink was piled high with my roommates’ dishes, but the sugary messes were easily taken care of with some hot, soapy water (and the frustrations were taken care of by the fact that I had chocolate marshmallows!).

Chocolate Marble Marshmallows

Adapted from Smitten Kitchen

Chocolate powder mix to coat:

  • 2 tbsp cocoa powder
  • 1 tbsp corn starch
  • 1 tbsp icing sugar

Marshmallows

  • 1.5 envelopes gelatin
  • ½ cup cold water (split into two quarter cups)
  • 1 cup granulated sugar
  • ¼ cup light corn syrup
  • pinch of salt
  • 1 large egg white
  • 1 tsp vanilla
  • 1 tbsp cocoa
  • 1 tbsp hot water
  1.  Whisk together cocoa powder, cornstarch, and icing sugar. Oil a 9×5 pan, and coat pan with half of powder mixture so the marshmallows don’t stick.
  2. Sprinkle gelatin over 1/4 cup of water and let stand to soften (in the bowl of a stand mixture, or a large bowl if using an electric handheld mixer)
  3. Cook granulated sugar, corn syrup, salt, and the other 1/4 cup of water over low heat. Stir until the sugar dissolves. Increase the heat and let boil (without stirring) until the mixture reaches 240 F on a candy thermometer.
  4. Pour hot syrup mixture over gelatin and stir until gelatin is dissolved.
  5. Whisk until the mixture triples in volume and becomes thick and white.
  6. In a separate bowl (with a clean whisk attachment), beat the egg white until it forms stiff peaks.
  7. Fold the egg whites and vanilla into the gelatin mixture.
  8. Dissolve the cocoa powder in the hot water, and fold into the marshmallow mixture. Don’t over fold – you want the streaks to marble and be visible.
  9. Pour into the pan (smoothing the top) and sprinkle the remainder of the cocoa powder coating on top. Chill, uncovered, for at least three hours.
  10. Unmold the marshmallows onto a cutting board, shaking off the excess powder into the pan. With an oiled knife, cut mixture into cubic inches and toss in the pan so that all six sides are coated with powder and they don’t stick together.
  11. Keep sealed in an airtight container at room temperature.


 

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