Chocolate Covered Vanilla Marshmallows

I have been meaning to make marshmallows with my daughter Pia for ages. She loooves marshmallows, and I thought what better time to make them than for Valentines Day?

I cut them all into hearts, and we dipped lots of them in dark chocolate, and even made chocolate-marshmallow lolly pops for the occasion! They were very fun and easy to make, and they were also an interesting science project for her (what with the gelatin!) Great baking project to do with kids.

Also, keep in mind that while I made Vanilla Bean marshmallows (the real paste made them so flavorful and delicious) you can really use the marshmallows as a blank canvas for flavor. There are endless possibilities for spices and extracts- use your imagination!

Chocolate Covered Vanilla Marshmallows
3 packages unflavored gelatin
½ cup ice water
½ cup room temperature water
1 ½ cups white sugar
1 cup corn syrup
½ tsp kosher salt
2 tsp vanilla bean paste
½ cup powdered sugar
¼ cup cornstarch

In the bowl of the standing mixer, combine the gelatin and ½ cup of very cold water.

In a medium saucepan, combine the water, sugar, corn syrup, salt and vanilla paste.

Cook over medium heat until a candy thermometer reads 240 degrees. This should take around 6 minutes.

Fit the mixer with a whisk attachment and turn the mixer on medium. Slowly pour in the hot mixture, keeping the mixer on.

Once the hot sugar is all in, turn the mixer to high, and whisk for about 10 minutes.
If you are lucky you have a ballerina present to keep watch.

The mixture will be very thick, white and fluffy!

While the mixture is whipping, spray a 9×13” pan with some cooking spray.

Also, combine the cornstarch and the powdered sugar in a medium bowl.

Sprinkle the inside of the pan with part of the powdered sugar mixture pat the pan around so that the inside has a nice thin coating on it. Reserve the extra in the bowl.

Watch out for your ballet shoes!

When the marshmallow has whipped all of the way, pour it into the prepared pan.

(look how pretty the little vanilla bean seeds are!)

Sprinkle the top with some of the powdered sugar mixture and set marshmallows aside for at least 4 hours and up to overnight.

When the marshmallows have finished setting up, cut around the edges of the pan, and turn the marshmallow onto a cutting board.

Slice marshmallows into squares or cut out shapes with a cookie cutter. Either way, dipping the cutting edge in the powdered sugar/cornstarch mixture will help to cut through the marshmallow without sticking.