I firmly believe my mother was a mature adult at birth. I’m still waiting for a notice in the mail informing me that I’m a grown-up.
One thing about her though, is adorably child-like. Mom is absolutely bonkers over those festively shaped, chocolate-covered marshmallows that show up in stores around the holidays.
When Easter was over she bought up what was left on clearance. And once her stash was gone she was so bummed, I decided to make her some from scratch.
3 packages unflavored gelatin
1 cup ice cold water, divided
1 ½ cups granulated sugar
1 cup light corn syrup
½ teaspoon kosher salt
1 vanilla bean, scraped, reserving pod
½ cup confectioners’ sugar
Place gelatin into bowl of stand mixer with ½ cup water.
In small saucepan combine remaining water, granulated sugar, corn syrup, salt, and empty vanilla pod. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto side of pan and continue to cook until mixture reaches 240 degrees, approximately 7 minutes. Once mixture reaches temp, immediately remove from heat and remove vanilla pod.
Turn on mixer. Using whisk attachment, turn on low speed and, while running, slowly pour sugar syrup down side of the bowl into gelatin mixture. Once you’ve added all of the syrup, increase speed to high. Continue to whip until mixture becomes very thick and is lukewarm, approximately 10 to 13 minutes. Add the vanilla bean caviar during last minute of whipping. While the mixture’s whipping prepare pan as follows:
Put confectioners’ sugar into a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Cover it with a piece of oiled foil. Add the sugar and swirl to coat bottom and sides. Save remaining sugar for later use.
When ready, pour mixture into prepared pan, using oiled spatula for even spreading. Dust top with enough of the remaining sugar to lightly cover. Reserve the rest again. Allow marshmallows to sit uncovered for a few hours before cutting.
Once the candy is set, place a piece of parchment onto large cutting board. Turn the marshmallows out and peel off foil. Dust bottom and sides with more powdered sugar. Using powder sugar dusted pizza cutter, cut the candy; 8 pieces wide and 4 long (cut those in half and they’re perfect for s’mores). As you cut, place into a zip top bag that has some confectioners’ sugar in it. Gently shake to coat, and place onto parchment to fully set.
3-12 ounce bags milk chocolate chips (may use semi-sweet or combination if desired)
½ bar Gulf Paraffin Wax (This is an easy alternative to tempering. It will give your chocolate sheen, a snap, and keep it from melting too easily. Feel free to temper instead.)
Place chocolate and very finely chopped wax into bowl, and microwave on 30 second intervals, stirring well after each. When it’s mostly melted, stir until fully melted and smooth so you don’t scorch it. Using forks, place cut marshmallows into chocolate, and coat completely. Set on parchment paper and let harden. After dipping, drizzle a swirl of chocolate on top of each bar for decoration.
I used to be afraid of candy making. But if you’re organized, take your time, and remain alert, it’s not too hard.
And after all my mom does for us, even if it was difficult and death-defying, I’d do it anyway (but I’m really glad it’s not).
Thanks for your time.