By now everybody is getting ready for the holidays. Christmas is huge in my world! Probably because my birthday is in December. Shhh…..don’t tell anybody, it’s today!!! Most likely because I still believe in Santa Claus. Definitely because of the birth of Jesus and the true reason for the season. There are so many reasons to be happy and smile this time of year.
I will admit my first attempt was scary. Now it’s just old hat. It still amazes me every single time. Just watching those few simple ingredients make magic. Once you have had these, you will never buy store bought again. They are little pillows of perfection. Light and airy and melt in your mouth.
I choose to dip mine in chocolate. I mean why not? A little more decadence to an already delicious little morsel never hurt a thing. Wether you choose to keep them plain or cover them in chocolate; they are marvelous in hot cocoa. Trust me….this I know to be true.
After posting pictures on FB I got several requests for the recipe and how to. So on my birthday I would like to share a gift with all of you.
HOMEMADE MARSHMALLOWS DIPPED IN CHOCOLATE
- Non-stick cooking spray
- 2 T plus 1/2 t unflavored gelatin
- 2 C sugar
- 1/2 C light corn syrup (Karo)
- 1/2 C hot water
- 1/4 t salt
- 2 large egg whites
- 1/2 t pure vanilla
- 1/2 C cornstarch
- Candy Thermometer (most groceries and Walmart carry them)
- Lightly spray a 9×13 inch glass baking dish with non-stick cooking spray.
- Put 1/2 cold water in a small bowl, sprinkle the gelatin on top and let it stand to soften.
- In a heavy saucepan, mix the sugar, corn syrup, hot water and salt together. Place over medium heat and cook, stirring constantly until the sugar dissolves.
- Place the candy thermometer on side of the pot, being careful not to let the tip touch the bottom of the pot. Continue cooking without stirring until the mixture reaches 240 degrees (soft ball stage) on the thermometer.
- Remove from the heat and add the gelatin, stirring gently to dissolve; set aside.
- With a stand mixer fitted with the whisk attachment beat the egg whites on high until stiff peaks form.
- With the mixer running on low, slowly add the sugar mixture. Add the vanilla and continue beating for approximately 10 minutes. (I use a timer and do exactly 10 minutes and it comes out perfect every time)
- Transfer to your prepared 9×13 dish. Spread evenly. Spray a piece of parchment paper with non-stick spray and place it on top of your mixture smoothing it out with your hands gently.
- LET IT STAND OVERNIGHT (some people find this difficult…LOL)
- Remove the parchment paper, invert the marshmallow to a sheet of waxed paper or a plastic cutting board that has been sprinkled with cornstarch lightly. You may have to gently go around the sides of the pan with your fingers to help it come out of the pan.
- Trim the edges to make a straight line. (these peices I save and give to my grandson to put in hot chocolate or on ice cream or just eat).
- Cut into squares. In a plastic baggy toss with the cornstarch remaining.
- At this point it’s your choice, plain or dipped in chocolate. I use dark chocolate melting wafers that I get at Michaels or Hobby Lobby (directions for melting are on the package). I use skewers to dip and help me remove them from the chocolate. The melts come in all colors and flavors. Totally up to you. When done I allow them to sit out for the day and then put into a tin and keep in a cool place.
I hope you have fun with this recipe. The oldest daughter said “thanks for ruining us Mom, I can’t eat store bought any more”. Oh well, what are mothers for?
I wish you all a very Merry Christmas and a Happy New Year. Stay safe, love and keep the ones dear to you close. Be kind to everyone. If all of us do these things “WE CAN” make the world a better place
Until next time,