Homemade marshmallows are so much better than the store-bought kind. Cover them in chocolate for an even tastier treat!
Author: Eva Bakes
2envelopes (17 grams)powdered gelatinor 8-10 sheets of gelatin
½cup (125mL) plus ⅓ cup (80mL)cold water
1cup (200 grams)granulated sugar
⅓cup (100 grams)light corn syrup
4large egg whitesroom temperature
¼cup (35 grams)corn starch
¾cup (105 grams)powdered sugar
2cupschocolate chips or semi-sweet chocolate (chopped)
In a small bowl, sprinkle the gelatin over ½ cup of the cold water. Allow it to sit and dissolve.
In a medium saucepan, mix together the sugar, corn syrup and remaining ⅓ cup of water. Clip a candy thermometer to the side of the pan. Heat over medium-high heat.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, add the egg whites. Beat on medium speed. Add in the salt and continue whisking.
Once the candy thermometer reaches 210°F (99°C), turn the mixer to high and beat the egg whites until they are nice and fluffy.
After the candy thermometer reaches 245°F (118°C), take the saucepan off the stove and slowly pour it into the mixer. Do not wash the saucepan - you will use it in the next step.
Transfer the gelatin into the saucepan and allow it to melt fully (no need to turn the stove back on). Slowly pour this into the mixer while the egg whites continue beating. Add the vanilla extract and mix for another 5 minutes.
In a small bowl, combine the powdered sugar with the corn starch.
While the egg whites are mixing, generously dust a baking pan with high sides with the powdered sugar/corn starch mixture. Make sure that there are no bare spots (otherwise, your marshmallows will stick to it).
Transfer the marshmallows over to your prepared baking pan and smooth out the top with a spatula. Let them sit for 4-8 hours, or overnight, uncovered.
Sprinkle the a generous amount of powdered sugar/corn starch mixture on top of the dried marshmallows. Using a pizza cutter or scissors, cut out marshmallows into whatever shapes you like. Toss in the remaining powdered sugar/corn starch mixture.
To make the chocolate coating, combine the chocolate chips and coconut oil in a medium sized microwave-safe bowl. Microwave for about 60 seconds (adding 15 seconds extra as needed).
Line a baking sheet with parchment paper or wax paper.
Use a toothpick and poke a hole in the center of one marshmallow. Dunk it into the chocolate and let the excess chocolate drip back into the bowl. Place on the parchment paper and use your toothpick to spread a bit of chocolate over the toothpick hole. Repeat with the other marshmallows.
Marshmallows should be stored in an airtight container at room temperature and will last for about a week.Source: Marshmallows from David Lebovitz