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Ingredientes
- Confectioners' sugar
- 1 c. granulated sugar
- 1/2 c. water
- 1 env (2 1/2 tsp.) unflavored gelatin
- 1 1/4 lb lowfat milk chocolate, tempered
Direcciones
- Sift confectioners' sugar liberally over the bottom of an 8-by-8-inch baking pan and set aside. In a small saucepan over high heat, combine the granulated sugar and half (1/4 c.) of the water. Bring to a boil and heat, without stirring, till the mix reaches the soft ball stage (238 degrees on a candy thermometer). If sugar crystals begin to coat the interior sides of the saucepan during boiling, lightly brush down the sides with a pastry brush dipped in cool water. Meanwhile, in the bowl of an electric mixer, soften the gelatin in the remaining 1/4 c. of water. When the sugar has reached the proper temperature, whisk it into the gelatin and continue whisking till the gelatin and sugar are well mixed. Then, on medium-high speed, whip the mix till the stiff peaks form, about 5 to 6 min. With a spatula, scrape the mix into the prepared pan and spread till proportionately distributed. Let stand for 2 hrs to set up. Cut the marshmallow into 16 pcs and lay them on a sheet of wax paper dusted with confectioners' sugar. To dip into the tempered chocolate, shake off any excess sugar and, using a fork or possibly candy-dipper, dip the marshmallows one at a time. Place on a baking sheet lined with parchment or possibly wax paper and chill till set.
- Makes 16 pcs.
- 1 hour to make2 hrs to set
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 12 servings | |
| Calories 95 | |
| Calories from Fat 4 | 4% |
| Total Fat 0.47g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 30mg | 1% |
| Potassium 81mg | 2% |
| Total Carbs 21.74g | 6% |
| Dietary Fiber 0.2g | 1% |
| Sugars 21.49g | 14% |
| Protein 1.54g | 2% |
