Fondue in Honor of Two

This past weekend we threw a baby shower for my sister. I had the idea of having a fondue station on the food table because she likes The Melting Pot and always has nice things to say about that restaurant. I made two different fondues, one cheese and one chocolate. We set out rosemary bread, buttermilk sourdough and vegetables to accompany the cheese fondue. Fruit, shortbread cookies and homemade marshmallows were made for the chocolate fondue. Fondue is super easy to make and is a great party idea. I think the people at the party really enjoyed it.

Chocolate Fondue
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!

Homemade Marshmallows
adapted from Ina Garten; foodnetwork.com
nocoupons
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.