Cherry Marshmallows - Dipped in Chocolate
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This recipe will make about 15 large chocolate hearts.
Ingredients
  • 24 maraschino cherries (more or less, to taste)
  • ½ cup cold water
  • 3 packages of powdered gelatin (like Knox)
  • 2 cups granulated sugar
  • ¼ cup water
  • ⅔ cup light corn syrup
  • ¼ teaspoon salt
  • 1 teaspoon vanilla (or ½ teaspoons vanilla, ½ teaspoon cherry flavoring)
  • 1 cup powdered sugar
  • ¼ cup cornstarch
  • 1 tablespoon shortening or coconut oil
  • 12 ounces chocolate, chopped - or you can use good-quality chocolate chips
Instructions
  1. Finely chop the maraschino cherries. Roll in paper towels, pressing firmly to remove as much juice as possible. Set aside.
  2. Line a 9x13" (quarter sheet) pan with plastic. I find it's easiest to do this if I oil the pan lightly first to hold the plastic in place. Lightly oil the plastic.
  3. Put ½ cup cold water in a large mixing bowl (a sturdy stand mixer works best) and sprinkle the gelatin over the water. Let the mixture sit for about 10 minutes to soften the gelatin. You don't need to stir it..
  4. In a medium pan on medium heat, bring sugar, ¼ cup water, and corn syrup to a boil, stirring constantly. Once the mixture boils, stop stirring and let it boil for 2 minutes.
  5. Pour hot syrup slowly over gelatin mixture, mixing on low speed until well combined.
  6. Add salt and beat on high until very thick. It doesn't have to hold a stiff peak, but when a beater or spoon is lifted, it should hold shape and not immediately return into the bowl. This could take anywhere from 5 minutes to 15 minutes, depending on your mixer.
  7. Add vanilla, flavoring if you're using it, and chopped cherries.
  8. Spread evenly in pan. Allow the marshmallow to set for at least 3 hours. The top should not feel sticky!
  9. in a small bowl, combine the powdered sugar and cornstarch.
  10. Lift the plastic wrap and marshmallow out of the pan and set on a level surface. Cut with a lightly greased cookie cutter, dredging each heart in the powdered sugar, cornstarch mix. Flip the marshmallow from hand to hand to dust off excess sugar.
  11. Melt shortening or coconut oil and chocolate together slowly, using a pan on lowest heat or a microwave at 50% power in 30 second increments. Stir often! Chocolate should be smooth and barely warm. If it is too thick, add a little more oil. Stir, stir, stir!
  12. Cover a baking sheet with parchment.
  13. Dip each marshmallow in the chocolate, covering completely. The marshmallows are pretty sturdy - they won't melt. A large serving fork works well for this. Tap against the edge of the bowl or pan to remove excess chocolate. Use a knife or spatula to slide heart onto parchment.
  14. Chill in refrigerator until chocolate is firm. Decorate if desired, using drizzled chocolate, sprinkles, or edible glitter. Or write names on the hearts with royal icing.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=4336