Chocolate Dipped Marshmallow Hearts with Vanilla Bean

This is a great, versatile marshmallow recipe that has been successful for me many times. The only majorly important thing here is to not try to make it with a hand blender. It WILL burn up the motor. btdt.

You can cut these marshmallows into squares, or use cookie cutters. I used a 2" heart to make these valentine treats. The only change I make to the recipe is that I use vanilla bean instead of vanilla.



Nonstick cooking spray
2 tablespoons plus 1/2 teaspoon unflavored gelatin
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 large egg whites
1 inch vanilla bean, scraped
1 cup cornstarch

Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray for 2" high pan of marshmallows. For 1" or thinner, you can try a larger pan. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.

In a heavy bottomed saucepan, mix together 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 add 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 sugar mixture. Add vanilla bean and continue beating for 10 minutes or until the mixture looks like marshmallow.

Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows using a knife or cookie cutters dipped in water. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.

Line a baking sheet with parchment paper; set aside. Shake off all excess cornstarch before dipping. I use Wilton candy melts because I like the taste and they are very easy to use as opposed to tempering chocolate. Use a skewer or your fingers to dip the marshmallows, shake off the excess chocolate, and swirl the chocolate on the top before it sets. Place on parchment covered baking sheet.

The source for this recipe is Mama Reiner's Marshmallows via Martha Stewart. There is a somewhat labor intensive (you make your own marshmallow cream in addition to the marshmallows) fudge recipe to dip them in if you want to go 100% homemade but I like the way the candy melts turn out.