Saturday, December 18, 2010

Chocolate Dipped Marshmallows.....Take Two

The thought of making marshmallows tends to really impress people, if only they knew how easy it really was. Every time I make them I picture the old Rice Krispie Treat commercial with the mom throwing flour on her face and water from the fish bowl. Dipping them in chocolate on the other hand can be tricky.

I have been making marshmallows for a couple of years using a recipe from Food Network, but then I found a Thomas Keller recipe and it turned out to be even easier. This batch of marshmallows I wanted to make more "holiday", so I added peppermint extract and red food coloring.  Everything went well until it came time to temper the chocolate for dipping. The tempering just wasn't working right, but instead of stopping and starting over like I knew I should I continued on and ruined the two batches of marshmallows. In the trash they went, and I started all over again.
The second time I wasn't going to risk ruining another batch of marshmallows so I bought chocolate candy melts instead of real chocolate, removing the need to fuss with tempering. After dipping the marshmallows I called in for some reinforcements to help sprinkle white dragees on the regular marshmallows, and peppermint sprinkles on the peppermint marshmallows.

Adapted from Thomas Keller's French Laundry

3 envelopes unflavored Knox gelatin
1/2 cup cold water
2 cups sugar
2/3 cups corn syrup
1/4 cup water
1/4 tsp salt
1 tablespoon vanilla extract (add 2 tsp peppermint extract if making peppermint marshmallows)
red food coloring (if making peppermint)
powdered sugar

Lightly oil 13x9 pan.

In a bowl of a stand mixer, mix 3 envelopes of gelatin and 1/2 cup cold water. Let stand for 10 minutes.
Meanwhile, combine 2 cups sugar, 2/3 cups corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. 
with mixer turned on low speed add the boiling syrup, carefully increasing the speed to high. Add 1/4 tsp salt and beat for 10 minutes. durring last 30 seconds add 1 tablespoon of vanilla extract (if peppermint add 2 tsp extract and red food coloring)
Pour into prepared pan and let sit overnight.

If not dipping in chocolate - cut marshmallows with knife and dredge in powdered sugar.

To cover in chocolate - Cut marshmallows and set aside. Lay out waxed paper for marshmallows to dry on. Melt candy melts according to the package. use you left hand to remove marshmallows from the pan and your right hand to dip in chocolate. If you want to put sprinkles on top it is best to recruit help with hands that aren't sticky or chocolatey.

The marshmallows were fabulous, so much better than store bought, even people who don't like marshmallows will like these. Dipping them in chocolate just adds another dimension of decadence.
These definitely will add a WOW factor to your holiday dessert trays.

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