This is the recipe I used for my marshmallows:
2 1/2 tbsp. unflavored gelatin
1 cups cold water
(1/2 cup for the gelatin and 1/2 cup for the sugar syrup)
1 1/2 cups sugar
1 cup light corn syrup
1/4 tsp. salt
1 tbsp. pure vanilla extract
1 pkg. powdered sugar, for dusting
Start by softening the gelatin. Pour your packets of gelatin into a small bowl and measure out 2 1/2 tbsp.
Don't trust the measurements on the packet, they are slightly off sometimes.
Put one 1/2 cup of cold water in the bowl of your mixer.
Add the gelatin into the water. The gelatin will absorb the water.
Stir a few times to completely combine the gelatin and the water.
Let it sit uncovered for about 30 minutes.
Put your whish attachment on your mixer and tighten on the bowl., the way you save a step later on.
Next we need to prepare the graham crackers.
I used cinnamon sugar graham crackers, but you can use plain honey graham crackers.
I used my mini circle cutter to get out small graham cracker circles. Make the apropriate number for your amount of cups.
Get your mini cup liners ready. I used a mini cupcake pan to hold my liners upright.
I used pretty purple cups (I know! these are pink in the photo), you can you any colors you like.
Melt your chocolate, follow the directions for melting on your chocolates packaging.
I used an ice cream scoop to make sure all my cups were equal. I used the smallest scoop I could find. After pouring one scoop into your cup use your paintbrush to coat the edges two-thirds the way up the sides of the cup. Continue with all your cups.
Place one small graham cracker circle in each cup, press to secure, but press lightly. Refridgerate for 5 minutes.
You may want to prepare another pan because there will be extra marshmallow fluff. I used 9 inch round cake pan. With a small strainer, dust your pans with a THICK layer powdered sugar. This will keep the marshmallows from sticking to the pan.
I used a simple 8" cake pan since I'll be cutting these into marshmallows. You could use festive silicon molds too.
Set your pan aside, so they’re ready when your marshmallow fluff is done.
Now Its time to make the hot sugar syrup. Measure your light corn syrup.
(I used a plastic bag inside my measuring cup, to prevent stickiness)
Put the other 1/2 cup of water in a medium sized pot on the stove over high heat.
Add in the sugar, salt and corn syrup (simply cut the bottom of the bag and squeeze.)
Whisk to combine well. Keep whisking until completely mixted and it begins to boil.
As the mixture is coming up to a boil, wash down the sides of the pot with a brush dipped in cold water, to prevent crystalization. Keep dipping and brushing until you can’t see any sugar crystals. This won’t take long, but it’s important to do. Don’t make yourself nuts.
Keep the heat on high to bring the mixture to a boil. When it boils, it will rise up a few inches rapidly, then stay at that spot, still boiling. After about 3 minutes of high bowling, check the tempature with your thermometer. The end of the thermometer should be submerged, but not touching the bottom of the pot. Boil the sugar until it reaches Soft Ball stage at 220 degrees F
When it does, take the pot off the heat, place in on a pot holder next to your mixer.
By now , its been nearly 30 minutes, your gelatin and water will be hard. That is what you want, like one hard chunk.
With the mixer on low, slowly pour the hot sugar mixture into the gelatin.
Turn the speed up to medium-high and whip the mixture for 20 minutes.
As you whip the mixture, it will gradually increase in volume and turn white.
After about 20 minutes, you’ll have marshmallow fluff. Now pour in the vanilla extract.
Combine for another 5 minutes.
At this point, remelt your chocolate if needed, add more chocolate also if needed.
Stop the mixer, and remove the bowl and whisk. Your marshmallow fluff should be thick and white.
I used a pastry bag to squeeze my marshmallow fuff onto the small graham cracker circles.
Squeeze lightly to make small marshmallow balls, don’t let the marshmallow touch the chocolate edges. Repeat for all the cups.
Pour the remailing fluff slowly into your prepared pans. Dust the tops of the marshmallow with more powdered sugar. Leave the pans uncovered on the counter overnight to set up.
Use your scoop again to put a chocolate top on your cups. Use the painbrush to smooth the surface and bring the chocolate to the edges of the cups. Repeat for all the cups. Refrigerate to set the chocolate for 30 minutes. EAT!
The next day, it’s time to unmold and cut your marshmallows.
If your cutting them into marshmallows, then...
Put a cup of powdered sugar in a gallon-size zip-top bag. (This is for rolling the cut marshmallows.)
Dip a thin, sharp knife in a glass of hot water, then run the knife around the inside edge of each pan until the marshmallow loosens.
If the knife starts to stick, just dip it back into the hot water.
When the marshmallow is loose, lift it out and set it on a board.
With a large, sharp knife, cut the marshmallow into cubes (or any other shape you like).
Roll the cut marshmallows in the bag of powdered sugar to coat each side.
Repeat with the rest of the marshmallows. Store them in an airtight container or zip-top bag.