3tbsp.unflavored powdered gelatinsoftened in 1⁄2 cup cold water
3⁄4 cup Dutch-process cocoa powder siftedKathy uses a pure cacao extract in powder, available at Chocolatá
Canola oilfor greasing
Grease an 8" x 8" baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.
Combine sugar, syrup, honey, and 1⁄2 cup water in a 2-qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.
Meanwhile, bring 1⁄2 cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water; whisk until gelatin becomes liquid. Transfer to the bowl of a stand mixer fitted with a whisk; add 1⁄2 cup cocoa powder. Add cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, 5–6 minutes. Pour mixture into prepared pan; smooth top with oiled spatula; let cool until set, 5–6 hours.
Combine remaining cocoa powder and cornstarch in a bowl and transfer to a strainer; dust work surface with mixture. Slide a knife around edge of pan to release marshmallows; remove from pan. Dust cocoa mixture over top. Using a slicing knife dusted with cocoa mixture, cut marshmallows into forty 1 1⁄2” squares (you can also use a star-shaped cookie cutter:) Toss marshmallows with remaining cocoa mixture.
Marshmallows may be stored in a sealed container for three weeks.
Chocolatá's Bonfire Marshmallows https://bhamnow.com/2018/11/14/bonfire-fare-birmingham-foodies/ November 14, 2018