Homemade chocolate covered marshmallow pretzel pops

Ingredients

• About 1 Cup Confectioner's Sugar
• 3 - 1/2 Envelopes unflavored gelatin
• 1 Cup Cold Water
• 2 Cups Granulated Sugar or Cane Sugar
• 1/2 Cup Light Corn Syrup
• 1/4 tsp Salt
• 2 Large Egg Whites
• 1 tablespoon Vanilla Extract

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Preparation

• In your stand alone mixer bowl or a large bowl, sprinkle the gelatin over 1/2 cup of cold water and allow to soften, set aside.
• In a clean bowl, whisk egg whites using a hand held mixer, stand alone mixer or by hand until they just hold stiff peaks. Set aside.
• In a 3 quart saucepan cook the sugar, salt, corn syrup and 1/2 cup of the cold water over low heat and allow the sugar to dissolve, stirring with a wooden spoon.
• Once the sugar has dissolved increase heat to medium and bring mixture to a boil, without stirring until your candy thermometer reaches 240º, about 12-15 minutes or a bit more.
• Remove from heat and pour over gelatin mixture, stirring until gelatin is dissolved. Beat mixture on high until white, thick and tripled in volume, about 10 minutes. Set aside.
• Oil an entire 13x9x2 inch baking pan and then using a mesh sieve dust the entire pan with confectioners sugar evenly and generously.
• Beat the egg whites & vanilla into the sugar mixture until combined. Pour mixture into your baking pan.
• Sift 1/4 cup of confectioners sugar evenly on top. Chill uncovered for at least three hours, and up to one day. When firm, take a thin knife around the edges and invert pan and gently take hands and loosen the marshmallow.
• Trim edges with a large knife and cut into desired size, place back into the baking pan dust with confectioners sugar shake off access sugar and store in a tightly sealed container.