Instructions: 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.

1 hour to make
2 hours to set

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.