Valentine’s Day without chocolate is just wrong. This recipe for chocolate-covered homemade marshmallows takes only a few minutes of prep time. Just make sure to allow time for the marshmallow to harden (several hours—to overnight). This sweet treat is made a little healthy with the addition of FruitFast Liquid Fruit Supplements to the marshmallow mixture.
3 envelopes unflavored gelatin
1/2 cup cold water plus additional 1/4 cup water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 tsp salt
3 Tbsp FruitFast Liquid Fruit Supplement, your choice
1/2 cup confectioner’s sugar for dusting
14 ounces semisweet or bittersweet chocolate, coarsely chopped
Line an 8 or 9 inch square baking dish with wax paper or plastic wrap; spray with cooking spray. Set aside. (I used the sealable plastic wrap and that worked very well as the wrap adhered nicely to the sides of the baking dish. Ideally the wrap or wax paper should hang over the side of the dish by about an inch).
In a medium size mixing bowl sprinkle gelatin over 1/2 cup cold water and soak for about 10 minutes. Stir once or twice until the gelatin softens.
Combine sugar, corn syrup and 1/4 cup water in a medium saucepan. Over medium high heat, stir the mixture until the sugar is dissolved. Increase the heat to high and boil for 1 minute; continue stirring.
Pour the boiling sugar mixture over the gelatin. Add the salt; using the whisk attachment of your mixer, beat, gradually raising the mixer speed from low to high. Beat for approximately 7-10 minutes, or until mixture is thickened, white in color and greatly increased in volume (it is better to over beat the mixture). Add the FruitFast Liquid Fruit Supplement and beat to incorporate.
With a spatula, and working quickly, scrape the marshmallow mixture into the prepared pan and spread evenly (lightly greasing the spatula helps). Thoroughly coat a second sheet of plastic wrap or wax paper with cooking spray and pat down on the marshmallow surface. Let mixture sit for a few hours, or overnight. Once cooled, (after a few hours) transferring to the freezer helps to solidify the mixture.
To cut and dip the marshmallows, sift 1/3 of the confectioner’s sugar onto a large clean cutting surface. Peel off the top sheet of plastic wrap or wax paper and invert the chilled mixture onto the sugared surface. Remove the pan and peel off the second sheet of plastic wrap or wax paper.
Sift the second third of the confectioner’s sugar over the top of the mixture. Using a sharp, lightly oiled knife, trim any uneven edges. Evenly cut the slab lengthwise and crosswise. Dust all the cut surfaces of the marshmallows with the remaining sugar to keep them from sticking together. Clean and re-oil the knife as needed. Refrigerate mixture while prepping the chocolate for dipping.
In the top half of a double-boiler, place the chocolate pieces. Fill the bottom of the double-boiler with water and bring to a boil. Melt the chocolate, stirring constantly, until smooth and creamy. Line two baking sheets with foil and coat with cooking spray.
Working with a small batch of marshmallows; keeping the remainder in the refrigerator, submerge one at a time in the chocolate. Using a fork, or large toothpicks, turn and coat completely. Lift the marshmallow out of the chocolate, tap and scrape against the edge of the pan to remove as much excess chocolate as possible. Place on the prepared foil. Continue until all marshmallows are coated. Stir the chocolate occasionally to keep it blended. If it cools and stiffens, reheat, and continue dipping.
Refrigerate the dipped marshmallows about an hour or until the chocolate is thoroughly chilled and firm. Using a butter knife, gently remove the marshmallows from the foil. Avoid using your fingers as they will mar the chocolate. You can trim any uneven edges with a paring knife. Refrigerate in an airtight container until ready to serve.
Yield: Approximately 64 pieces(0) Comments | Post a Comment