- 1/4 cup corn starch
- 1/4 cup powdered sugar
- 3 envelopes of unflavored gelatin (.75 oz)
- 3/4 cup water, divided
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 1 tbsp vanilla extract
- ¼ tsp salt
- 12 oz chocolate-flavored candy coating (or tempered real chocolate)
1. Combine the cornstarch and powdered sugar in a small bowl. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Sprinkle some of the cornstarch mixture all over the baking sheet and set aside for now.
2. Place ½ cup of cold water in the bowl of a stand mixer fitted with a whisk attachment, and sprinkle the gelatin over it, stirring to incorporate. Allow the gelatin to sit and bloom while you go to the next step and prepare the sugar syrup.
3. Combine the granulated sugar, light corn syrup, and ¼ cup of water in a small saucepan over medium-high heat. Stir until the sugar is dissolved, then wipe down the sides of the bowl with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer and boil the syrup until it reaches soft-ball stage, or about 235 degrees.
4.Once the proper temperature is reached, this syrup now needs to be poured into the gelatin in the mixing bowl. If your saucepan has a spout you can pour it from the saucepan, but if it does not I recommend pouring the syrup into a large measuring cup or pitcher so that it is easier to pour. The sugar syrup is very hot and it can cause painful burns if it accidentally spills or splatters. With the mixer running on low, carefully pour the hot syrup in a thin stream into the gelatin. Once all of the syrup is poured in, add the vanilla extract and the salt, then gradually raise the speed until the mixer is on high. Beat the marshmallow until it is shiny, white and fluffy, about 12 minutes.
5. Use a greased spatula to scrape the marshmallow into the prepared baking sheet. Smooth it into an even layer and allow it to sit and set up, uncovered, overnight.
6. The next day, dust your work surface with some of the cornstarch/sugar mixture. Lift the marshmallow from the pan using the foil as handles, and flip it facedown on the prepared surface. Peel the foil off the top of the marshmallow, and dust the top with more sugar/starch.
8. Melt the candy coating in the microwave and stir until it is smooth and fluid. If it is very thick, add a small spoonful of shortening and stir until it is mixed in.
9. Take a lollipop stick and dip the tip in the chocolate--this will help to keep the marshmallow firmly on the stick. Push the chocolate-covered tip of the stick into the marshmallow, all the way to the middle. Repeat with remaining marshmallows and sticks.
9. Dip the marshmallow pops in the candy coating. Since marshmallows are somewhat delicate and might tear from the sticks if they’re vigorously dunked, I prefer to spoon the chocolate over the marshmallow portion, holding them over the bowl of coating, until they are covered.
9. Place the dipped marshmallow on a foil-lined baking sheet, and repeat with remaining marshmallow pops and coating. You can sprinkle the pops with chopped nuts, toasted coconut, or decorative sprinkles while the chocolate is wet, or you can drizzle or draw with other colors of candy coating to decorate your pops.
9. Refrigerate the pops for 15 minutes to set the candy coating. Serve immediately, or store Marshmallow Pops in an airtight container in the refrigerator for up to a week.