Homemade Chocolate Covered Coconut MarshmallowsJulieVR
Winter is marshmallow season, and like most any other sweet treat, homemade marshmallows are far tastier – and infinitely fresher – than the packaged kind. These are dipped in chocolate, than rolled in marshmallows for the ultimate winter sweet – you could roll them in finely chopped nuts, instead. They’re perfect for those looking for a gluten-free dessert, too.
Homemade Chocolate Covered Coconut Marshmallows
Adapted from Martha Stewart
nonstick cooking spray
2 Tbsp plus 1/2 tsp unflavored gelatin
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 tsp salt
2 large egg whites
1/2 tsp vanilla or peppermint extract
1 cup cornstarch
1 cup chopped dark chocolate
1-2 cups flaked or shredded coconut, sweetened or unsweetened, toasted
Lightly spray a 9×13-inch glass baking dish with nonstick spray. Put 1/2 cup cold water in a small bowl and sprinkle the gelatin overtop; let stand to soften.
In a heavy saucepan, whisk together the sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat and whisk in the gelatin mixture; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add the sugar mixture. Add vanilla and continue beating for 10 minutes, until the mixture looks like marshmallow.
Spread the mixture into the prepared baking dish and smooth the top. Spray a piece of parchment paper with nonstick spray and cover the surface of the marshmallow. Let stand overnight.
Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1-2 inch squares or rectangles. Pour cornstarch into a shallow bowl; working in batches, gently add marshmallows and toss to coat. Meanwhile, melt chocolate in a double boiler over simmering water, and add the coconut to another shallow dish.
Line a baking sheet with parchment paper; set aside. Working with 1 marshmallow at a time, insert skewer into a marshmallow and dip in chocolate until coated on all sides, letting excess drip off; roll in coconut to coat, and place on prepared baking sheet. Repeat process with remaining marshmallows. Let chocolate covered marshmallows stand at room temperature overnight before serving. Makes about 2 dozen marshmallows.