Chocolate-Dipped Marshmallows

I got to go to my home town this past weekend. It was a great trip because I got to visit with friends and family. I haven't seen some of my friends since before Christmas, so we got to have Christmas all over again. I paired these marshmallows with hot chocolate mix and gave them as gifts. They were a big hit among my friends and family. My mom and I sat down and had a cup of hot chocolate, so I got to taste these creations. They were really beautiful in a cup of hot chocolate, and they also taste amazing by themselves. The peppermint adds a different dimension of flavor and goes great with the chocolate. You could top the chocolate with sprinkles (that would be great for a birthday party) or whatever else you fancy. You can also keep the marshmallows "naked" if you like them that way.


Chocolate-Dipped Marshmallows

Ingredients:
1 cup cold water, divided
3 (1/4-ounce) envelopes unflavored gelatin
2 cups granulated white sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Powdered sugar, sifted
8-10 ounces good quality dark chocolate
1/3 cup crushed peppermint



Directions:
Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch baking pan. Line the bottom of the pan with parchment paper. Then sift about 3 tablespoons of powdered sugar onto the bottom of the pan (this will help release the set marshmallow from the paper).

Place 1/2 cup cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.

Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about 3 minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase the heat to high and boil, without stirring, until the syrup reaches 240-degrees-F, about 5-10 minutes. Remove from heat.

With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract and beat to combine, about 30 seconds longer.

Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best you can (I used an offset spatula dipped in water. Dust the top of the marshmallow with another 3 tablespoons of sifted powdered sugar and let stand, uncovered, at room temperature until set, about 12 hours.

Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with sifted powdered sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with sifted powdered sugar. Cut the marshmallow into squares using clean kitchen scissors, a pizza roller or a sharp knife. Dip the cut sides of the marshmallows in additional powdered sugar. Shake off excess sugar.

Melt the chocolate in a double boiler. I just put a heatproof glass bowl over a saucepan of boiling water. Make sure the bottom of the bowl sits above the water so the chocolate doesn't burn.

Once chocolate is melted, dip the top of the marshmallows in chocolate and place them on a wax paper covered baking sheet. Immediately sprinkle with crushed peppermint. Repeat until all marshmallows have been covered. Place in the refrigerator for about 10 minutes, or until the chocolate has set. Store the marshmallows in an airtight container, at room temperature, for up to 2 weeks.
Yield about 24- 2 1/2 inch marshmallows. You could make them smaller if you like.

Sources: Joy of Baking for the Marshmallows and Good Life Eats for the chocolate/peppermint