Homemade chocolate covered marshmallow pretzel pops
Ingredients
6
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Preparation
Preparation25 min
Cook time30 min
- 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.
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