Chocolate Dipped Marshmallows

By Kmac_4

Ingredients

• 4 1/2 t unflavored powdered gelatin (2-3 packets)
• 1/2 C powdered sugar
• 1/4 C cornstarch
• 3/4 C sugar
• 1/2 C light corn syrup
• 1/8 t kosher salt
• 2 t vanilla
• 10 ounces bittersweet chocolate chips

Preparation

Step 1

Lightly coat an 8 x 8 baking pan with cooking spray. Whisk together gelatin and 1/2 C cold water in a small bowl and set aside 5 minutes. Meanwhile make coating: Sift together powdered sugar and cornstarch in a bowl and stir to combine. Set aside.

In a medium saucepan, stir together sugar, corn syrup, 1/4 C water and salt. Bring sugar mixture to a boil over medium high heat. As it's coming to a boil, dip a pastry brush in water and brush down sides of pot to remove any sugar residue. Cook until temp reaches 240. Meanwhile, microwave gelatin on high until melted, 20 - 30 seconds. Pour into bowl of a stand mixer fitted with whisk attachment, set mixer speed to low and keep it running.

Slowly pour sugar syrup into mixer bowl. Increase speed to medium and beat 5 minutes. Increase to medium high and beat 5 more minutes. Beat on the highest setting 1 - 2 minutes more than beat in vanilla. The finished marshmallow should now be opaque wite, fluffy and tripled in volume. Pour into prepared pan, using a rubber spatula to smooth into the corners. Sift 1/4 C coating evenly and generously over top. Let set, uncovered at least 6 hours or overnight in a cool, dry place.

Use a knife to loosen marshmallow from edges of pan. Invert slab onto a coating-dusted work surface and dust it with more coating. Cut into whatever size pieces you wish (use pizza cutter).

Melt chocolate and let cool slightly. Dip bottom half of each marshmallow in melted chocolate and place chocolate side up on a baking sheet. Refrigerate until chocolate is firm.