Craft: transforming traditional crafts

Materials

2 Tbsp, plus 2½ tsp unflavored gelatin
1 cup cold water
2 cups granulated sugar
½ cup light corn syrup
½ tsp salt
2 large egg whites
½ of a scraped vanilla bean
2/3 cup powdered sugar
6-8 ounces dark baking chocolate
2/3 cup crushed candy canes

Directions

Step 1: Grease the bottom and sides of a 9x13 rectangular metal baking.

Step 2: In a large bowl, sprinkle the gelatin over 1/2 cup cold water. Allow to stand and soften while you complete the next step.

Step 3: Combine the sugar, 1/2 cold water, and corn syrup in a heavy 3-quart saucepan. Cook the mixture over low heat, stirring constantly, until the sugar has dissolved.

Step 4: Bring the mixture to a boil over medium heat without stirring. Cook until the mixture registers 240°F on a candy thermometer. This should take about 8-12 minutes. Turn the heat off. Pour the sugar mixture over the gelatin mixture.

Step 5: Cut the vanilla bean in half, then cut a slit down the middle in the half you are using. Use a knife or spoon to scrape out the beans. Add to the sugar and gelatin mixture.

Step 6: Beat on high speed (using either a hand mixer or a stand mixer) until it is tripled in volume, thick, and white — approximately 10 minutes if you're using a hand mixer and 5 minutes for a stand mixer.

Step 7: Using a clean bowl and beaters beat the egg whites until they begin to hold stiff peaks. Add the whites to the sugar mixture and beat until combined.

Step 8: Pour the mixture into the prepared 9x13 pan.

Note: You will not be able to get all of the mixture out. Don't worry!

Step 9: Smooth the batter across the top using a greased spatula. Place the uncovered marshmallows in the fridge and chill for 3 hours, or until firm.

Step 10: Loosen the marshmallows and invert them over a large cutting board. Cut into 1" cubes using a large knife.

Step 11: Place the cut marshmallows back in the baking pan, sift with powdered sugar, and toss until fully coated. Remove the marshmallows from the pan, discard any excess powdered sugar and store in an airtight container or Ziploc back. Marshmallows keep for one week.

Step 12: Melt 6-8 ounces of baking chocolate per the instructions on the packaging. Cover a work area with parchment paper. Arrange the marshmallows, melted chocolate, and crushed candy cane in separate containers on the parchment paper. Set a rimmed baking sheet, such as a jelly roll pan, to the side.

Step 13: Dip the marshmallows in melted chocolate, place them on the baking sheet, and sprinkle with crushed candy cane, sprinkles, coconut, or whatever you like. You will have to reheat the chocolate throughout this process as it cools and thickens. Lay the dipped marshmallows out across a rimmed baking sheet and place them in the refrigerator until the chocolate has hardened.

About the Author:

Katie Goodman resides in New Mexico with her husband and two children (a 4-year-old boy and an 18-month-old girl). Learning in the kitchen, eating, trying new recipes, and sharing them with friends and loved ones are some of Katie's favorite things to do. She wholeheartedly believes that part of the goodness in life is enjoying good food with good friends and family, and goodLife {eats} is a place for her to share what she finds good in the kitchen.