Although homemade marshmallows are nice as is, they are to die for when dipped in chocolate. The task is a bit time-consuming, but a lot of fun. The pic shows my granddaughter dipping some marshmallows with me.
Never try to add vanilla or any other liquid to the chocolate-oil mixture; the natural starch in the chocolate might grab on to it and cause the chocolate to stiffen up, or "seize."
Chocolate Dipping Marshmallows
You’ll probably have some chocolate left over, but the ample amount this makes facilitates dipping down into the bowl and coating the marshmallows evenly. The recipe makes enough to cover a batch of the raspberry marshmallow recipe
here.
1 1/4 pounds 55 to 65 percent cacao chocolate, broken up or coarsely chopped, plus 6 ounces left in large chunks
2 to 4 tablespoons corn oil or other flavorless vegetable oil, plus more as needed
Arrange the cut, sugar-dusted marshmallows on a wax paper-lined tray; refrigerate while you ready the chocolate. Line several very large baking sheets or trays with aluminum foil.
Combine the broken-up chocolate and 2 tablespoons of the oil in a large microwave-safe bowl. Microwave on high power for 1 minute. Stir, then microwave for 1 minute. Stop and stir well. Microwave on 50 percent power, stopping and stirring at 30-second intervals until most of the chocolate has melted.
Stir until the remaining bits of chocolate have melted and the mixture is smooth and begins to cool down. If the chocolate is not fluid enough for easy dipping, stir in up to 2 tablespoons of the remaining oil.
Add the large chocolate chunks and stir them in until the melted chocolate is almost cool to the touch (or registers 88 to 89 degrees on an instant-read or candy thermometer). When the chocolate is cool enough, push any unmelted chunks to one side of the bowl.
Remove about a quarter of the marshmallows at a time from the refrigerator. Use a large dinner fork to submerge them, one at a time, in the chocolate, then lift them out of the chocolate and shake off any excess. Rap the fork against the bowl several times, then scrape it against the bowl edge to remove as much excess chocolate from the marshmallow as possible.
Occasionally stir the chocolate to keep it blended. If the chocolate begins to cool and set while you’re working, return it to the microwave oven and microwave on low for 10 to 20 seconds, then stir well until it is just fluid again; repeat as necessary, being careful not to overheat it.
Although homemade marshmallows are nice as is, they are to die for when dipped in chocolate. The task is a bit time-consuming, but a lot of fun. The pic shows my granddaughter dipping some marshmallows with me.
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