Easter Basket: Chocolate Covered Marshmallow

Last week I told you about my wife’s obsession with chocolate covered marshmallow.I decided to make some from scratch.It is definitely worth the effort.The taste and texture does not compare to the ones in the sack.Don’t get me wrong.I have probably eaten my weight in the latter over my lifetime.

easter-basket-chocolate-covered-marshmallow1.jpg

All of the ingredients are readily available in any grocery store.If you do not have a candy thermometer…get one.This really should not be left up to chance.Besides, they are a good investment for many other recipes.

Take your marshmallows up a peg by covering in shredded coconut before the chocolate sets.Alternatively, you could skip the chocolate all together and just roll the sticky marshmallow in coconut.The sky is the limit with toppings.However you decide to top it, you will find these a fresh, melt in your mouth approach to a familiar classic.

savour… soft and squishy.

easter-basket-chocolate-covered-marshmallow2.jpg

Before you start:

You will need a cutting board, pizza wheel, and a wire cooling rack.

As with many recipes, it would be best to have all of the ingredients ready and measured ahead of time.

Mind the sugar closely.Regardless of your thermometer reading, the sugar should not turn brown.Be aware that there is a thin line between just right and overcooked.

I made mine thinner to be more like a candy bar.Make yours thick as you like.I have often seen these in 2-inch cubes.

The ingredients:

3 packs unflavored gelatin

1 cup ice cold water

1 ½ cups granulated sugar (12 oz)

1 cup light corn syrup

¼ teaspoon kosher salt

1 teaspoon vanilla extract

2/3 cup confectioners’ sugar

1/3 cup cornstarch

nonstick spray

For the chocolate:

12 oz. semisweet chocolate chips

1 tablespoon shortening

The method:

  1. Place gelatin in stand mixer bowl with ½ cup of the water.
  2. Put other ½ cup of water, granulated sugar, corn syrup and salt in a pan and cover.
  3. Cook on medium-high for 3 minutes.
  4. Uncover and insert a candy thermometer.
  5. Continue cooking on medium-high heat until ingredients reach 240 degrees F (should take around 10 minutes).
  6. Immediately remove pan from heat at 240.
  7. With mixer on low speed, slowly pour sugar mixture into the side of the mixer bowl containing the gelatin mixture.
  8. Turn speed up to high.Mix for 14 minutes.

During the 14 minutes of mixing prepare a sheet pan:

Sift confectioners’ sugar and cornstarch together.

Spray pan with cooking spray and “flour” it with the sugar/cornstarch mix.

  1. Add vanilla.
  2. Mix on high for one more minute (mixture will be lukewarm and very thick).
  3. Pour into pan. You may want to use an oiled rubber spatula here to even it out.It will be sticky.
  4. Lightly dust the top with sugar/cornstarch.Reserve the rest of the sugar/cornstarch for later.
  5. Let marshmallows rest uncovered for no less than 4 hours.
  6. Turn out marshmallow on cutting board and cut into 1-2 inch squares.Use a bench scraper or pizza wheel coated in the sugar/cornstarch mix.
  7. After cutting, be sure to dust all sides of the marshmallow.
  8. In a glass or metal bowl over a simmering pot of water, melt the chocolate pieces and shortening.
  9. Dip the marshmallow in the chocolate and place on wire rack to set.Alternatively, you could line the marshmallows up on the wire rack and slowly pour the chocolate over.Either way, be sure the chocolate is not too hot.