Ruby Chocolate Marshmallows

Instructions

1. 1

   In a small saucepan, combine the sugar, corn syrup, and 600ml of water. Place over medium heat, stirring until the sugar dissolves.

   Tip: Use a candy thermometer to monitor the temperature.

2. 2

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, or until the mixture reaches 240°F.

   Tip: Avoid stirring the mixture too much, as it can crystallize.

3. 3

   Remove the saucepan from the heat and let it cool slightly.

   Tip: Be careful, as the mixture will still be hot.

4. 4

   In a separate bowl, sprinkle the unflavored gelatin over 100ml of water and let it sit for about 5 minutes to soften.

   Tip: This step helps to rehydrate the gelatin.

5. 5

   Add the softened gelatin to the cooled sugar mixture and stir until fully incorporated.

   Tip: Make sure to break up any lumps that form.

6. 6

   Add the marshmallow creme, ruby chocolate chips, and salt to the mixture. Stir until the chocolate is fully melted and the mixture is smooth.

   Tip: Use a spatula or spoon to scrape the sides and bottom of the saucepan.

7. 7

   Add the ruby chocolate extract and confectioners sugar to the mixture and stir until combined.

   Tip: This step helps to balance the flavors.

8. 8

   Pour the mixture into a greased 20x20cm baking dish and let it cool and set at room temperature for at least 4 hours.

   Tip: It's best to let it set at room temperature, as refrigeration can affect the texture.

9. 9

   Once set, remove the marshmallow from the baking dish and cut it into desired shapes using a sharp knife or cookie cutter.

   Tip: Use a spatula to loosen the marshmallow from the baking dish.

10. 10

    Serve the ruby chocolate marshmallows and enjoy!

    Tip: You can also dust them with confectioners sugar for extra flavor and texture.