Chocolate Malt Marshmallows

WARNING - STAND MIXER HIGHLY RECOMMENDED!

Malted Chocolate Marshmallows

2/3 c. cold water
2 tbsp malted milk powder
1 c. granulated sugar
2 packages of gelatin
2 tsp vanilla paste or vanilla extract
1/2 c. light corn syrup
6 oz. semi-sweet chocolate, coarsely chopped
cocoa powder for dusting only

lightly grease an 8x8 2.5 inch deep baking pan

Pour the gelatin into a bowl and cover with the cold water, allow to bloom for 2 minutes.  In a medium saucepan, add sugar, malted milk powder, vanilla paste and the bloomed gelatin.  Heat until everything is dissolved and then remove from heat. Do not boil.  Transfer to a mixing bowl and add the corn syrup.  Beat with a whisk attachment on high for about 12 to 16 minutes until the mix is mounding up on the whisk and becoming very thick.

While that is whisking, set up a double boiler and melt the chocolate in a bowl.  Once melted, remove from heat and let cool for a few minutes while the mallow is still whipping.

Once the mallow is whipped and very thick, fold the melted chocolate into it. 

Pour the mixture into the prepared pan and spread quickly using a damp or greased spatula.  Let it set in the fridge for 1 hour.

Dust a cutting board with cocoa powder.  The cocoa powder will be used instead of corn starch to prevent the mallows from sticking.  Turn the mallow brick out onto the board.  If it sticks, gently coax it out with your fingers, trying not to tear it.  Once its on the cutting board, dust all surfaces with cocoa.  Cut into pieces.  With marshmallows there's not precisely a correct size.  I like cutting to 1 or 1.5 inches.  Once cut, roll the mallows in  cocoa powder to coat every stick surface.  Store in airtight container for 2-3 weeks.