Homemade marshmallows are nice as is, but they are to die for when dipped in chocolate. The task is a bit time-consuming, because the chocolate must be melted and then cooled down in a very specific way, called tempering. The careful steps noted below help ensure that the chocolate will set up smooth and glossy. Yes, the directions are a little fussy, but they are designed so the chocolate will be “tempered;” this means it will set with the right crystal formation and be hard and have a pleasing sheen. Tempering is always required for chocolate coating candies that won’t be stored in the refrigerator until right before serving.
The pic shows my granddaughter dipping some marshmallows with me. Even though melting and cooling the chocolate so it is tempered is a bit tedious, the actually dipping is a lot of fun! The same method can be used to dip caramels or strawberries or pieces of pineapple. Just be sure the fruits are patted completely dry before dipping.
Tip: Never try to add vanilla or any other liquid to the chocolate-oil
mixture; the natural starch in the chocolate might grab on to it and
cause the chocolate to stiffen up, or “seize.”