Directions: |
Directions:Lightly spray a 9x13 inch glass baking dish with nonstick cooking spray. 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 240º 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 and continue beating for 10 minutes 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. Cut marshmallows into 1 1/2 inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat. Line a baking sheet with parchment paper; set aside. Working with 1 marshmallow at a time, insert a skewer into a marshmallow and dip in melted chocolate until coated on all sides, removing excess from bottom of marshmallow; place on prepared baking sheet. Let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days. |
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