Chocolate Dipping Marshmallows-Fabulous Finishing Touch for Homemade Marshmallows

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.

Chocolate Dipping Marshmallows (or Other Candies or Fruit)

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.”

You’ll probably have some chocolate left over, but the ample amount this makes facilitates dipping down into the bowl and coating the marshmallows evenly. The recipe makes enough to cover a batch of the raspberry marshmallow recipe here.

1 1/4 pounds 55 to 65 percent cacao chocolate, broken up or coarsely chopped, plus 6 ounces left in large chunks

2 to 4 tablespoons corn oil or other flavorless vegetable oil, plus more as needed

Arrange your cut, powdered sugar-dusted marshmallows on a wax paper-lined tray; refrigerate while you ready the chocolate. Line several very large baking sheets or trays with aluminum foil.

Combine the broken-up chocolate and 2 tablespoons of the oil in a large microwave-safe bowl. Microwave on high power for 1 minute. Stir, then microwave for 1 minute. Stop and stir well. Microwave on 50 percent power, stopping and stirring at 30-second intervals until most of the chocolate has melted.

Stir until the remaining bits of chocolate have melted and the mixture is smooth and begins to cool down. If the chocolate is not fluid enough for easy dipping, stir in up to 2 tablespoons of the remaining oil.

Add the large chocolate chunks and stir them in until the melted chocolate is almost cool to the touch (or registers 88 to 89 degrees on an instant-read or candy thermometer). When the chocolate is cool enough, push any unmelted chunks to one side of the bowl. These help keep the melted chocolate in the desired crystalline state.

Remove about a quarter of the marshmallows at a time from the refrigerator. Use a large dinner fork to submerge them, one at a time, in the chocolate, then lift them out of the chocolate and shake off any excess. Rap the fork against the bowl several times, then scrape it against the bowl edge to remove as much excess chocolate from the marshmallow as possible.

Occasionally stir the chocolate to keep it blended and in temper. If the chocolate begins to cool and set while you’re working, return it to the microwave oven and microwave on low for 10 to 20 seconds, then stir well until it is just fluid again; repeat as necessary, being careful not to overheat it.

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