This Week's Recipe: Chocolate-Dipped Marshmallows

Happy Fat Tuesday! Tomorrow is Valentine's Day and since my doilies and heart stickers are still on their way in the mail, I figured I'd just lean into the spirit of doing things at the last minute and share this recipe. 

Chocolate-Dipped Marshmallows! If I can do it, so can you. See below. 

  You guys I made candy! 

You guys I made candy! 

Special equipment:

Candy thermometer

Heart-shaped cookie cutter

Ingredients: 

¼ cup cornstarch

¼ cup confectioner’s sugar

4 packets (3 tablespoons) gelatin

1 cup water, divided

1 cup granulated white sugar

1 cup honey

¾ cup light corn syrup

¼ teaspoon salt

2 tablespoons vanilla

4 ounces bittersweet chocolate, chopped

Sprinkles

HOW-TO: 

  1. Combine the cornstarch and confectioner’s sugar in a small bowl. Lightly spray a 9 x 11-inch baking dish with oil. Dust the pan with half of the cornstarch mixture and set the rest aside.

  2. Put the gelatin in a small bowl with 1/2 cup cold water. Stir to dissolve the gelatin. When dissolved, transfer gelatin to a small saucepan set over low heat and gently warm the mixture. Transfer to the bowl of a standing mixer fitted with a whisk. 

  3. Combine the sugar, corn syrup, and salt with the remaining ½ cup of water in a large saucepan over medium heat, stirring occasionally until the sugar is dissolved. Fit the pot with a candy thermometer and increase the heat to high.  

  4. Without stirring, bring the sugar to 245°F (the soft-ball stage). Remove from heat and turn the mixer to medium speed. Slowly pour in the sugar in a thin stream. Once incorporated, increase speed to medium-high and beat for 10 to 15 minutes, until the marshmallow is billowy and thick. Beat in the vanilla.

  5. Oil a silicone spatula and use it to transfer the marshmallow to the prepared pan. Let cool completely, then cover loosely with foil or parchment and let sit for at least 4 hours or overnight.

  6. Dust the top of the marshmallows with some of the remaining cornstarch-sugar mixture. Remove the marshmallows from the pan and place on a sheet pan lined with parchment. Dip a heart-shaped cookie cutter in the cornstarch mix and cut out about 12 to 14 marshmallows and quickly dip them on all sides in the remaining cornstarch mixture to they don't stick. (Set remaining scraps aside for hot chocolate.) *

  7. Meanwhile, place the chopped chocolate in a medium bowl over a saucepan of simmering water. Stir occasionally and remove from heat when melted. 

  8. Dip the tops of the marshmallows in the chocolate and use a small offset spatula (or a butter knife) to spread the chocolate in an even layer. Return the dipped marshmallows to the sheet pan and add a pinch of sprinkles to the tops. Set aside until the tops are set, about an hour. Try not to eat too many. 

*Note: My cookie cutter is about 2 inches long, so the candies are on the large side.