Chocolate Dipped Homemade Marshmallows
2010 has proven to be a busy year thus far, hence the lack of recipe additions. That being said, it’s not too late to add a few great holiday recipes to the blog. These chocolate covered homemade marshmallows were a hit at my New Years bash, and I’m pretty sure that (minus the crushed candy cane topping) they’d be equally delicious all year long.
CHOCOLATE DIPPED HOMEMADE MARSHMALLOWS
based off of the french laundry cookbook recipe
3 envelopes of unflavored Knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 Tablespoon vanilla extract
Confectioners’ sugar for dredging
12 oz. of quality dark chocolate
1 tbsp. shortening
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes.
Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture. Scrape into a 9 x 13 in pan lined with plastic wrap sprayed with non-stick cooking spray and spread evenly. (Note: Lightly oil hands and spatula) After pouring marshmallow mixture into the pan, take another piece of oiled plastic wrap and press mixture into the pan.
Let mixture sit overnight. Remove from pan and using a very sharp knife, cut marshmallow slab into squares. Dredge each piece of marshmallow in confectioners’ sugar and shake off excess.
Melt chocolate and shortening in double boiler or metal bowl place over (but not touching) a pot of boiling water. Using a skewer and/or fork, dip Marshmallows in chocolate making sure not to leave in too long (mallows will melt). Let excess chocolate drip off and place on waxed paper lined baking sheets. Top with crushed candy or sprinkles if desired and refrigerate briefly, until chocolate has hardened.