Easy | 12 Steps
- Powdered sugar
- Pirouline cookies (any flavor you like)
- Chocolate chips (dark, semisweet, or milk)
- 1 Tbsp. unflavored gelatin
- sugar 1 1/2 cups
- light corn syrup 1 cup
- salt 1 tsp.
- vanilla 1 Tbsp.
Spray a 13x9-inch baking dish with cooking spray. Using a fine-mesh sieve, generously dust the greased dish with powdered sugar.2
Put 2/3 cup lukewarm water in the bowl of a stand mixer with the whisk attachment on. Sprinkle the gelatin over the water and stir quickly, ensuring all the gelatin is moist. Set aside to soften while the sugar syrup is made.
In a small saucepan, bring 1/2 cup water to a simmer and cover, to keep from evaporating.
In a separate, larger saucepan, combine the sugar and an additional 1/2 cup water. Place over medium heat, stirring just until the sugar is dissolved. Bring the syrup to a boil without moving or touching. Stirring may crystallize the sugar, ruining your caramel.5
Boil the syrup until it begins to caramelize, turning a deep golden color. This could take 10-12 minutes, but it goes from done to burnt quickly so keep a weathered eye on it.
Remove the pan from the heat, stand back, and carefully add the 1/2 cup simmering hot water. The caramel will bubble up and steam.
Whisk the caramel until smooth, then whisk in the corn syrup and salt. Return the pan to medium heat and bring the sugar syrup to a boil. Using a candy thermometer, continue to boil without stirring, until caramel reaches 240-degrees. Remove the pan from the heat.
Turn your mixer with the gelatin onto low speed and slowly pour the hot syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the speed to high and beat the marshmallows about 5 minutes, until the combo is very thick and forms a “ribbon” when the whisk is lifted. Beat in the vanilla, just until incorporated.
With a rubber spatula coated in cooking spray, scrape the marshmallow into the prepared pan. Let the marshmallow stand, uncovered, at room temperature until the surface is no longer extremely sticky, at least four hours, but preferably overnight.
Flip the baking dish over onto a surface covered in powdered sugar. Cut the marshmallows into desired shape and size. Brushing your knife with powdered sugar or spraying with cooking spray can prevent sticking as you go. Dunk each marshmallow individually in powdered sugar, giving it a generous coating. Shake off any excess and place in a large dish or bowl.
Marshmallows can be stored, layered between sheets of wax paper in an airtight container in a dry place at room temperature for 1 month. They’re also delicious frozen, as they don’t get super firm and are a nice little cold treat.
To complete the Hot Cocoa Dunkers: Place a Creme de Pirouline cookie into individual marshmallows. Melt chocolate chips in a microwave safe bowl, 15 seconds at a time, stirring after each interval. To smooth the chocolate out, add just a touch of shortening and melt in. Dip each Pirouline-marshmallow into the melted chocolate and set on a baking sheet covered in wax paper. Repeat to make desired amount of Dunkers. Drizzle with remaining melted chocolate, if desired. Place in fridge to firm up for a bit. Serve Caramel Hot Cocoa Dunkers with your favorite hot chocolate, dipping cookie-mallows in warm drink as you go.