Walnut & Chocolate Covered Homemade Marshmallows

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Introduction: Walnut & Chocolate Covered Homemade Marshmallows

About: My LED (I mean flashlight) Gummies profile photo is inspired by the LED Throwies.

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."

OTHER VARIATIONS:
In this photo you also see dipped marshmallows covered with chocolate that's mixed with shredded coconut. mmmmmm

Step 1: Follow This Recipe

http://www.epicurious.com/recipes/recipe_views/views/15797
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
-wax paper
-a microwave or stove (if you need to double boil the chocolate)
-forks

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.

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    8 Discussions

    The Interwebs change. Here is the CORRECT LINK TO THE AWESOME MARSHMALLOW RECIPE: http://www.epicurious.com/recipes/food/views/marshmallows-15797

    Gee, my own instructable is re-inspiring me to make these for the holiday.

    I think this year I will add peppermint oil to the marshmallow and dip in bittersweet chocolate. mmm

    Those look good Too bad all the marshmallows at my house are stale. It would be awsome if you added this to the Sweet Treat.

    TuccelliVery good recipe. I tried it and liked it.
    Gourmet Marshmallows are becoming very popular. I think Tuccelli is the best.

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    susie

    11 years ago

    They would last 1-2 weeks, perhaps longer but like you said I never had the chance to test!

    shelf life? nvmd, ill eat then in like 3 minutes anyways

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    susie

    12 years ago

    I'm laughing so hard. Thanks.