16 oz. semi sweet chocolate
2 c. heavy cream
Set a heatproof bowl over a pan of simmering water or double boiler. Using a wooden spoon, stir chocolate and cream together until smooth. Transfer to fondue pot and set over warming candle.
The marshmallows I made were from Ina Garten's Coconut Marshmallow recipe sans the coconut. I usually make marshmallows from a recipe that involves egg whites but taking a precaution for my pregnant sister I tried this egg-less recipe. I actually like it better than my old stand by!
This recipe received mixed reviews online, the lack of the marshmallow setting in humid climates being the main complaint. I made these at my parents house which sits pretty much on the Gulf of Mexico. It was a rainy, damp day and my mom had the windows open earlier making the house very humid. Nevertheless, I trucked on following the instructions but mixing the marshmallows with a hand mixer for 30 minutes rather than the suggested fifteen. They came out perfectly!
adapted from Ina Garten; foodnetwork.com
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.