Fudge makes a perfect covering for marshmallows.
Marshmallows are best known for their spongy texture and sweet, sugary flavor. The first things that come to mind when people think of marshmallows are crisped rice treats or s'mores, but these tasty treats have many more uses. Marshmallows can be covered in fudge which not only tastes delicious, but the pleasant combination of the two textures is unlike any other dessert. This rich homemade treat is sure to please anybody who eats it.
Instructions
Marshmallow Recipe
1. Line the bottom of a baking dish with a sheet of parchment paper. Sprinkle a thin layer of powdered sugar over the paper.
2. Pour ½ cup of cold water and 3 tbsp. of unflavored gelatin into a large mixing bowl. Let it sit for 15 minutes, or until the gelatin softens.
3. Add 2 cups of white sugar, 1 cup of corn syrup, ¼ tsp. of salt and ½ cup of cold water in a saucepan to make a syrup. Put the saucepan on the stove at medium heat.
4. Stir the contents of the saucepan regularly until it comes to a boil. Cover the pan with a lid and let it boil for three minutes.
5. Attach a candy thermometer to the side of the pan after the three minute period. Make sure the tip of the thermometer is submerged in the syrup. Cover the pan, turn the heat to high and let it boil until the temperature reaches 240 degrees Fahrenheit---usually about 10 minutes.
6. Insert a whisk attachment to an electric mixer while the syrup heats up.
7. Whisk the gelatin and water mixer at low speed while you slowly add the syrup to the bowl. Pour the syrup in a thin stream against the side of the bowl until the saucepan is empty. Add 2 tsp. of vanilla extract.
8. Increase the speed of the mixer until you reach the high setting. Whip the contents in the bowl until it becomes thick and stiff, with about the same consistency as store-bought marshmallows.
9. Transport the marshmallow from the mixing bowl to the baking dish. You may need to scrape the sides of the bowl with a spatula to get it all out.
10. Let the marshmallow sit for at least 12 hours at room temperature until it cools down.
11. Remove the marshmallow from the baking dish once it is cooled. It should come out in one full piece without any problems.
12. Cut the marshmallow into 1 inch squares. Put half of the marshmallows in the original baking dish and the other half in a new baking dish. Do not let the marshmallows touch each other.
Fudge Recipe
13. Add 2 cups of semi-sweet chocolate chips and one 14 oz. can of sweetened condensed milk to a saucepan.
14. Put the saucepan on the stove. Set the stove to low heat.
15. Stir the chocolate chips and milk continuously until the chocolate melts into a smooth consistency.
16. Add 1 tsp. of vanilla extract to the saucepan once the chocolate is melted. Remove from the heat and stir for 30 more seconds.
Covering the Marshmallows
17.Tilt the saucepan over one of the baking dishes until the fudge mixture comes out in a thin stream. Drizzle the fudge over the marshmallows until they are completely covered.
18. Repeat the process for the marshmallows in the other baking dish.
19. Let the fudge cool for two hours at room temperature until it hardens.
Tags: baking dish, bowl until, chocolate chips, cold water, hours room, hours room temperature, marshmallow from