![]() ![]() Let it sit for a few seconds, then try to form it into a ball between your fingers. If you don’t have a candy thermometer, you can drop a small amount of the boiling syrup into a bowl of very cold water.Use a candy thermometer to ensure it reaches precisely 240☏/115☌ (Soft Ball Stage) for the right consistency. Sugar Syrup Temperature: Be patient when boiling the sugar syrup. In fact, the chocolate sticks better if you don't dust them.3. Tip: If you're dipping the marshmallows in chocolate, there's no need to dust the side that will be dipped in powdered sugar. Chocolate-coated marshmallows can be stored in an airtight container at room temperature for up to 2 days. Chill until the chocolate is hardened, about 20 minutes. Place the marshmallow on the prepared baking sheet and repeat with the remaining marshmallows. Working with one marshmallow at a time, dip halfway in the melted chocolate and sprinkle with chocolate jimmies, if desired. Step 8 Line a baking sheet with parchment paper.Stir until the residual heat fully melts the chocolate and the mixture is smooth (microwave an additional 15 seconds, if needed). Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining. Step 7 Optional: Place chocolate in a microwave-safe bowl.Marshmallows can be stored in an airtight container at room temperature up to 1 week. Working in batches, toss the cut marshmallows in the powdered sugar until no longer sticky dust off the excess powdered sugar. Using a large chef's knife, cut the marshmallow into about 25 even squares, dusting the knife blade with powdered sugar as needed to prevent sticking. ![]() Lift the plastic wrap to remove the marshmallow from the pan and transfer it to a cutting board discard the plastic wrap.
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