Chocolate-Dipped Homemade Marshmallows

1. Prepare Homemade Marshmallows as directed.

2. In a medium microwave-safe bowl microwave chocolate and whipping cream on 100 percent power (high) for 30 seconds. Stir; microwave for 30 to 45 seconds more or until melted and smooth, stirring every 15 seconds.

3. In a small bowl stir together powdered sugar and cornstarch. Lightly dust a work surface with about half of the powdered sugar mixture. Remove plastic wrap from top of marshmallows. Run a knife around edges of pan to loosen marshmallows; carefully invert onto the prepared surface. Remove plastic wrap or paper. Lightly dust marshmallows with more of the powdered sugar mixture.

4. Using 1-3/4- to 2-inch straight-sided cookie cutters, cut marshmallows into desired shapes, dipping the cookie cutter into the remaining powdered sugar mixture before making each cut. Place cutouts on a wire rack set over a sheet of waxed paper. (For best results, press the cookie cutter firmly into the marshmallows until you feel the cutter break through, then wiggle it a bit to make sure it's completely through. Lift the cookie cutter and gently press the marshmallow out onto the rack.)

5. Dip the bottom of each marshmallow cutout into the melted chocolate, letting excess chocolate drip off. Return dipped cutout, chocolate side up, to the wire rack. If necessary, use an offset spatula to smooth out any uneven spots. Freeze about 30 minutes or chill about 2 hours or until chocolate is set.

6. Place each color of candy coating in a small microwave-safe bowl. Microwave, one bowl at a time, on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted and smooth, stirring once. Set bowls in a pan half-filled with boiling water to prevent coating from thickening.

7. Using a spoon, drizzle the top of each dipped cutout with melted coating, moving the spoon back and forth in short bursts. (As you work, drizzle four or five of the cutouts with one color of coating, then drizzle the next four or five cutouts with another color, and so on.) Let stand until coating is set. If desired, wrap marshmallow cutouts in decorative plastic bags for gift giving.

Homemade Marshmallows

1. Line a 13x9x2-inch baking pan with plastic wrap or parchment paper. Coat plastic wrap or paper with cooking spray; set pan aside. In a large metal or heatproof bowl sprinkle gelatin over 1/2 cup of the cold water; set aside.

2. In a 2-quart heavy saucepan combine the remaining 1/4 cup cold water, 1-3/4 cups of the granulated sugar, and the corn syrup. Bring to boiling over medium-high heat. Clip a candy thermometer to side of saucepan. Cook, without stirring, over medium-high heat until thermometer registers 260°F, hard-ball stage (12 to 15 minutes total). Pour over gelatin mixture in bowl and stir to combine (mixture will foam and bubble up in the bowl).

3. Meanwhile, in a large mixing bowl beat egg whites, vanilla, and salt with an electric mixer on high speed until foamy. Gradually add the remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). With the mixer running on high speed, gradually add gelatin mixture to egg white mixture, beating for 5 to 7 minutes or until thickened (like the consistency of thick, pourable cake batter). Quickly and gently spread marshmallow mixture into the prepared baking pan. Coat another sheet of plastic wrap or parchment paper with cooking spray; place, coated side down, over mixture in pan. Chill for at least 5 hours or until firm.

4. *Tip: Buy a product that is only egg whites. If you can't find refrigerated egg white product, you can use 2 regular eggs and pasteurize the whites: In a small saucepan stir together 2 egg whites, 2 tablespoons granulated sugar, 1 teaspoon water, and 1/8 teaspoon cream of tartar just until combined but not foamy. Cook and stir over low heat until mixture registers 160°F on an instant-read thermometer. You may see a few pieces of cooked egg white in the mixture. Remove from heat and place saucepan in a large bowl half-filled with ice water. Stir for 2 minutes to cool mixture quickly.

Candy thermometer Assorted 1-3/4- to 2-inch straight-sided cookie cutters Offset Spatula (optional)

Don't throw away the leftover pieces of marshmallow. Cut the trimmings into bite-size pieces and coat with powdered sugar, then store in an airtight container. They're perfect to serve in hot cocoa or on top of chocolate pancakes!

*Tip:

Buy a product that is only egg whites. If you can't find refrigerated egg white product, you can use 2 regular eggs and pasteurize the whites: In a small saucepan stir together 2 egg whites, 2 tablespoons granulated sugar, 1 teaspoon water, and 1/8 teaspoon cream of tartar just until combined but not foamy. Cook and stir over low heat until mixture registers 160°F on an instant-read thermometer. You may see a few pieces of cooked egg white in the mixture. Remove from heat and place saucepan in a large bowl half-filled with ice water. Stir for 2 minutes to cool mixture quickly.