Chocolate Dipped Marshmallows

The Chew
Servings: over 12
30 to 60 min

These great treats are just what the doctor ordered.

  • Ingredients
  • step-by-step directions
Chocolate Dipped Marshmallows
  • 2 Gelatin Envelopes
  • 2/3 cup Cold Water
  • 1 cup Sugar
  • 3/4 cup Light Corn Syrup
  • 2 teaspoons Vanilla Extract
  • 1/2 cup Powdered Sugar
  • 1 Pinch of Salt
  • 8 ounces Semisweet Chocolate
  • Prepare a 9x9 cake pan with non-stick spray and sift half of the powdered sugar into the pan to coat the sides and bottom.
  • In a stand mixer fitted with the whisk attachment, pour 1/3 cup of water into the bowl. Sprinkle the gelatin over the water and let sit.
  • In a medium sauce pan combine the remaining water, granulated sugar, corn syrup and salt. Begin to cook over medium heat stirring constantly until sugar is dissolved. Place a candy thermometer in the pot and continue to cook without stirring over medium heat. Using a wet pastry brush, brush the sides of the pan to help remove any boiled sugar from the sides of the pot.
  • When the thermometer read 240 degrees F, about 6-7 minutes, remove from the heat. Turn the mixer on medium speed and slowly pour the sugar mixture into the mixing bowl. Make sure not to pour directly onto the whisk attachment to avoid splattering. Once all the melted sugar has been add and the mixture begins to thicken, about 2 minutes, turn the speed up to medium high and allow to whisk undisturbed. After 10-12 minutes the mixture should be white, thick and warm to the touch. Add the vanilla and continue to whisk for 2 more minutes. Using a rubber spatula pour marshmallow into the prepared pan. Spread evenly into the pan. Sprinkle with powdered sugar and allow to rest.
  • After 4-5 hours turn the marshmallow out onto a cutting board and cut into desired shaped.
  • Prepare a baking sheet with waxed paper.
  • Melt chocolate in a bowl over simmering water or in the microwave. Dip marshmallows into chocolate just to cover the bottom and slightly over the sides.
  • Place onto waxed paper and allow to cool in the refrigerator until the chocolate has set, about 10 minutes.
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