Wednesday, October 31, 2012

Homemade Chocolate covered Marshmallows

Homemade marshmallows are the best. They are soooo much better than store bought and surprisingly easy to make. I decided to Halloween these up a little with some chocolate and Halloween sprinkles.


Be prepared, these marshmallows do not smell good during the mixing process. Like melting plastic bad. But as the mixture cools and after the vanilla extract is added, the smell goes away.

Marshmallows (~48):
12 ounces sugar
1 c. light corn syrup
1 c. ice cold water (divided into two half cups)
3 (0.25-ounce) packages unflavored gelatin
1 tsp. vanilla extract
1/4 tsp. salt
1/2 – 1 c. powdered sugar

Hardening Chocolate:
1 c. semi-sweet chocolate
1 - 2 tsp. shortening

Decorations:
Halloween sprinkles

Marshmallows:
1. In a 9 x 13-inch baking pan, lightly grease it with nonstick cooking spray. Use a paper towel to wipe the pan to remove extra oil. Dust the pan with powdered sugar very generously to cover. Set aside.


2. In a large mixing bowl, place in the gelatin and 1/2 cup of water.


3. In a small saucepan, combine the sugar, corn syrup, 1/2 cup water, and salt and over medium-high heat with lid on for 2 minutes.


4. Remove the lid and attach a candy thermometer onto the side of the pan. Continue to cook until the sugar mixture has reached 240˚F. Remove from heat immediately.


5. With the mixer on low speed, slowly pour the sugar mixture down the side of the bowl into the gelatin mixture.


6. Once all sugar mixture has been added, increase the mixer to high speed. Whip until the mixture turns very thick and is lukewarm, about 12 to 15 minutes. Add the vanilla extract at the last minute of whipping.


7. When the marshmallow mixture is ready, quickly transfer to the prepared pan with a spatula. Spread the mixture evenly.


8. Dust with more powdered sugar.


9. Let the marshmallows to rest at room temperature uncover for at least 6 hours, best for overnight.
10. Prepare a cutting board lightly cover with powdered sugar.
11. Run a thin knife around the edges between the marshmallow and the pan. Turn the marshmallows out onto the cutting board. Cut down firmly into the marshmallow to make desired shapes.


12. Cover all sides of the marshmallow squares with powdered sugar until not sticky.


Decorating:
13. Combine chocolate and shortening in a small sauce pan and melt over low heat.


14. Once melted, dip marshmallows in chocolate and cover with sprinkles.


15. Set on some wax paper until the chocolate hardens (I put mine in the fridge to speed up the process).
16. Stuff face!



Original Marshmallow Recipe
Original Hardening Chocolate Recipe

Might also enjoy:
Bleeding Vampire
Bitten Cupcakes
Pumpkin Marshmallows
Creepy-Crawly
Chocolate Mice

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