Directions

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1. Grease an 8 X 8 baking pan heavily using canola oil (I use a silicone brush to slather it on). Set aside.

2. Note: Any 8 x 8 pan will work. If using a non-silicone pan, line with parchment paper and generously coat the parchment with canola oil.

3. Add 1/2 cup (120g) water to a stand mixer fitted with the whisk attachment. Sprinkle gelatin evenly over the surface and allow it to bloom.

4. In a saucepan, combine 1 1/2 cups (300g) sugar, 1 cup (320g) light corn syrup, and 1/2 cup (120g) water. Stir just until combined.

5. Attach a candy thermometer and cook over medium-high heat until the mixture reaches 240–245°F (soft ball stage). Do not stir while cooking.

6. Once the sugar mixture reaches temperature, remove from heat, and turn the mixer to medium speed to begin loosening the gelatin.

7. Carefully and slowly pour the hot sugar mixture into the gelatin mixture while the mixer is running. Avoid splashing.

8. Add 1 tbsp (13g) vanilla extract.

9. Increase speed to medium-high and whip for 10–12 minutes, until the mixture becomes thick, glossy, and fluffy, and has cooled slightly. Do not overmix, as it can become tough.

10. Using a greased silicone spatula, transfer the marshmallow mixture into the prepared pan and spread evenly.

11. Lightly grease a piece of parchment paper and place it over the top. Let set for at least 3–4 hours, preferably overnight.

12. Once set, use a greased knife to cut into pieces.

13. Toss each marshmallow in a 50/50 mixture of cornstarch and confectioners’ sugar (about 30g each) to coat.

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1. Once your marshmallows are set, removed, and cut, complete the following steps:

2. In a microwave-safe bowl, add 12 oz. of chocolate (chips or wafers). 2nd option for chocolate if first is sold out.

3. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.

4. Do not overheat, chocolate should be silky and pourable, not thick.

5. Once melted, add a drop or two of oil based food coloring, if desired.

6. Gently brush off any excess cornstarch/powdered sugar from the side of the marshmallow you’ll be dipping.

7. Press one marshmallow into the melted chocolate, gently shaking to remove excess back into the bowl.

8. Set dipped marshmallow on a sheet of parchment paper (chocolate side up) to let set. Repeat with remaining marshmallows.

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1. Re-melt any remaining chocolate if needed.

2. Using a spoon or piping bag, drizzle chocolate over the tops of each marshmallow. Top with sprinkles, if desired.

3. Note: For accessory pieces (such as butterflies, bunnies, or other shapes), I fill a mini mold with either fondant or melted chocolate, then allow it to set before adding to the tops of the drizzled marshmallows.