The marshmallow part of the project is from the Dec 1998 Gourmet Magazine. They are exactly like the very expensive marshmallows some chocolatiers sell. And they are really easy to make. These marshmallows are no relation to the chewy store bought kind. They are like eating little clouds, or what I would imagine that would be like.
I haven't fully tested the shelf life but over time the uncovered ones may start to "melt."
In this photo you also see dipped marshmallows covered with chocolate that's mixed with shredded coconut. mmmmmm
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Step 1: Follow This Recipe
Note that it has raw egg whites but when heated over 140 degrees, this becomes safe.
You should have on hand
-a very good mixer, preferably those big Kitchenaid types
-a pound of walnuts
-a pound of good quality chocolate
-a couple of trays or at least counter space
-a microwave or stove (if you need to double boil the chocolate)
Step 2: Walnut Preparation
Grind a couple of cups, to begin with, of raw walnuts in a food processor. Not too fine but fine enough they will stick to the chocolate.
You can grind more once you see if you need more.
Step 3: Prep the Chocolate for Dipping
Buy high quality milk and dark chocolate chunks. Brands like Guittard, Callebaut and Valharona are good. Whatever you do, do not melt chips.
The lazy girl's way of dealing with chocolate: microwave. Chop the chocolate into very small pieces with a butcher knife. Fill a bowl that will be deep enough to roll the marshmallows around.
Put about 1 cup of chocolate in the bowl and melt it for 1 minute on high.
Take it out. It probably just started melting. Stir it around for a while till it melts as much as possible. You don't want to burn the chocolate. Melt it at 30 second intervals and then stir until it is melted and smooth.
Step 4: Dip the Marshmallows
Dip the marshmallows using a fork. Hit the fork on the side of the bowl to get excess chocolate off.
Dump the marshmallow onto the tray of walnut and roll it around. You can let it dry right there on the walnuts or transfer it to a tray covered with wax paper.
They will take a few hours to cool. It's best if the room temp is under 60. But ideal if you can do this without refrigerating.
Step 5: Pig Out Guilt Free
Chocolate has antioxidants. Walnuts prevent cancer. What other excuse do you need? These have got to be my favorite candy.