18 gennaio 2013
Easy Homemade Chocolate Covered Marshmallows
Today I made some homemade marshmallows, and realized it would be more time and cost effective if I were to dip them in my own chocolate rather than go and buy them.
This recipe is much easier than you think, and it sets up a lot faster than some of the other recipes out there—you don’t need to let them set overnight. Also, I used organic evaporated cane sugar and honey in these, so they’re almost healthy. Well, not really, but you can tell yourself that. I always do.
Homemade Chocolate Covered Marshmallows
2 cups evaporated cane juice or granulated sugar
1 1/4 cup water
2 tablespoons honey
4 packets unflavored gelatin
2 egg whites
2 teaspoons pure vanilla extract
12 ounces good quality dark chocolate, chopped or 2 cups chocolate chips
1. Spray a 13×9 inch pan (or slightly smaller), with non-stick cooking spray. Set aside. In a medium saucepan, combine the sugar, 3/4 cup of water, and honey. Bring to a boil over medium high heat and boil until the sugar mixture reaches 230 degrees (the soft ball stage).
2. While the sugar and water come to a boil, sprinkle the gelatin over the remaining 1/2 cup of water in a small bowl, and let bloom (dissolve). Put the egg whites in the bowl of an electric mixer, and beat on high until stiff peaks form.
3. When the sugar mixture comes to temperature, remove from heat and whisk in the gelatin mixture. With the mixer on medium-low, slowly pour in the sugar and gelatin mixture, and add in vanilla. Slowly raise the speed to high, and beat for 10 minutes.
4. When the marshmallow has whipped for 10 minutes, pour into the prepared pan. Working quickly, use wet hands to press the marshmallow into the pan. Use a wet spatula to smooth the lumps. Let sit on the counter, uncovered, for 1-2 hours. Cut into squares with a wet knife and toss with confectioner’s sugar. Tap off excess sugar.
5. In a medium size microwave safe bowl, heat the chocolate in 20-30 second intervals, stirring well after each. Use a skewer to dip the marshmallows in the chocolate. Set on a baking sheet lined with parchment paper. Refrigerate until set, about 20 minutes.