Chocolate-Dipped Marshmallows

Chocolate-Dipped Marshmallows

Ingredients:
2 tablespoons plus 2 1/2 teaspoons unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup cold water
1/2 cup light corn syrup
1/2 teaspoon salt
2 large egg whites
1/2 of a scraped vanilla bean or 1 1/2 teaspoons vanilla extract
2/3 cup powdered sugar
6-8 ounces dark baking chocolate
2/3 cup crushed candy canes
Method:

• Grease the bottom and sides of a 9×13 rectangular metal baking.
• In a large bowl, sprinkle the gelatin over 1/2 cup cold water. Allow to stand and soften while you complete the next step.
• Combine the sugar, cold water, and corn syrup in a heavy 3-quart saucepan. Cook mixture over low heat, stirring constantly, until the sugar has dissolved.
• Bring mixture to a boil over medium heat without stirring. Cook until mixture registers 240 degrees F on a candy thermometer. This should take about 8-12 minutes.
• Turn heat off. Pour sugar mixture over the gelatin mixture Cut the vanilla bean in half, then cut a slit down the middle in the half you are using. Use a knife or spoon to scrape out the beans.
• Add to the sugar and gelatin mixture. Beat on high speed (using either a hand mixer or a stand mixer) until it is tripled in volume, thick, and white – approximately 10 minutes if you’re using a hand mixer and 5 for a stand mixer.
• Using a clean bowl and beaters beat the egg whites until they begin to hold stiff peaks. Add the whites to the sugar mixture and beat until combined. Pour the mixture into the prepared 9×13 – note: you will not be able to get all of the mixture out. Don’t worry! Smooth batter across the top using a greased spatula.
• Place the uncovered marshmallows in the fridge and chill for 3 hours, or until firm.
• Loosen the marshmallows and invert over a large cutting board. Cut into one inch cubes using a large knife.
• Place the cut marshmallows back in the baking pan, sift with powdered sugar, and toss until fully coated. 
• Remove the marshmallows from the pan, discard any excess powdered sugar and store in an airtight container or Ziploc back.  Marshmallows keep for one week.
• Melt 6-8 ounces baking chocolate per instructions on the packaging. Cover a work area with parchment paper. Arrange the marshmallows, melted chocolate, and crushed candy cane in separate containers on the parchment paper. Set a rimmed baking sheet, such as a jelly roll pan, to the side.
• Dip marshmallows in melted chocolate, place on the baking sheet, and sprinkle with crushed candy cane, sprinkles, coconut, or whatever you like. You will have to reheat the chocolate throughout this process as it cools and thickens. Lay dipped marshmallows out across a rimmed baking sheet (such as a jelly roll pan) and place in the refrigerator until the chocolate has hardened.