Sunday, March 1, 2009
Marie is on the lead horse, out on an Osceola ride a few years ago. Actually, she goes every year on this planned ride of several days through the the heart of Florida. She is out right now on this year's ride with her mare, Tellaco. She is a natural born horse woman and knows just about everyone in the world, well, at least the horse world. Marie feels the same way we do, life is just better on the back of a horse, out enjoying what God and nature gave us. Speaking of enjoy, if I had to associate the word enjoy with the word Marie, hands down, first thought would be horse, second would be marshmallow. She is the only person I know that will eat Fluff right out of the jar. Naturally, when I came across this recipe, I thought of Marie. Enjoy your ride, enjoy your marshmallow. Life is short, Life is good! Happy Trails to you.
Choco-Mallow (King Arthur Flour)
2 2/3 cups chopped dark chocolate or chocolate chips
1/2 cup heavy or whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla
1 teaspoon espresso powder
13 marshmallows, halved around the circumference , use 18 if omitting the nuts)
1/2 cup chopped walnuts, toasted if desired
1) Line an 8" x 8" square or 9" round pan with
parchment, and grease the parchment. If you don't
have parchment, use waxed paper or plastic wrap.
2) Combine the chocolate, cream, espresso powder,
corn syrup, and vanilla in a microwave-safe bowl.
3) Heat the mixture in the microwave (or in a
saucepan set over low heat on the stove) till the
cream is hot and the chocolate has softened.
4) Remove from the heat, and stir till the chocolate
has melted and everything is smooth.
5) Spread about 3/4 cup of the melted chocolate in
the bottom of the pan.
6) Space the marshmallow halves atop the chocolate.
Distribute the walnuts evenly in the spaces between
7) Spread the remaining chocolate atop the
marshmallows and walnuts, spreading to the edge of
the pan so that everything is covered.
8) Refrigerate for an hour or so, to set the chocolate.
Remove from the refrigerator, and loosen the candy
from the edges of the pan.
9) Bring to room temperature, and leave in the pan,
covered with plastic, till you're ready to cut into
10 mins. to 15 mins.
Yield: About 3 dozen small squares