Milk Chocolate Covered Marshmallows
1 cup granulated sugar
1/2 cup water
1 envelope (2 1/2 teaspoons) unflavored gelatin
1 1/4 pounds milk chocolate, tempered
Sift confectioners' sugar liberally over the bottom of an 8-by-8-inch baking pan and set aside.
In a small saucepan over high heat, combine the granulated sugar and half (1/4 cup) of the water. Bring to a boil and heat, without stirring, until the mixture reaches the soft ball stage (238 degrees on a candy thermometer). If sugar crystals begin to coat the interior sides of the saucepan during boiling, lightly brush down the sides with a pastry brush dipped in cold water.
Meanwhile, in the bowl of an electric mixer, soften the gelatin in the remaining 1/4 cup of water. When the sugar has reached the proper temperature, whisk it into the gelatin and continue whisking until the gelatin and sugar are well mixed. Then, on medium-high speed, whip the mixture until the stiff peaks form, about 5 to 6 minutes. With a spatula, scrape the mixture into the prepared pan and spread until evenly distributed. Let stand for 2 hours to set up.
Cut the marshmallow into 16 pieces and lay them on a sheet of wax paper dusted with confectioners' sugar. To dip into the tempered chocolate, shake off any excess sugar and, using a fork or candy-dipper, dip the marshmallows one at a time. Place on a baking sheet lined with parchment or wax paper and refrigerate until set.
Makes 16 pieces.
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