A sweet treat just in time for Valentine’s Day, Chocolate Covered Strawberry Marshmallows are soft and pillowy. Dipped in dark chocolate and decorated with sprinkles, you may want to keep them all to yourself.
I’ve never been a Valentine’s person. Like I’m not really a big fan of the holiday. I know it’s supposed to be for couples and sweethearts but really…I think it’s a holiday for kids. With the big red hearts and that cupid guy, I mean…really…he’s a baby with a diaper flying around with a bow and arrow. I get it. I know a lot of you LOVE Valentine’s Day and, don’t get me wrong, there was a time that I DID love it. But it just didn’t love me back. You know, in high school…when everyone gets to send flowers to their favorite person on that special day. And they were delivered in home room. Well, I waited years (ok, two years to be exact) and never received a flower. So….one year I took matters into my own hands…like I tend to do. And I know what you’re thinking…no, I didn’t send a flower to myself. Not at all, I did worse…..I sent a flower to a crush. Which I thought I had sent anonymously. But I did not. And he was a pretty popular boy who had NO IDEA I had a crush on him until that stupid flower was delivered. Needless to say, humiliation followed me through my high school halls all day long. It was torture. And so…..I’m a bitter Betty when Valentine’s Day rolls around.
It doesn’t help that every guy I dated (including my husband) thinks the day is stupid. And maybe, just maybe I want that to change. Maybe. So, I make things like Chocolate Covered Strawberry Marshmallows shaped like hearts to throw little hints that the dreaded day is looming….go buy me some flowers. Or maybe I just like chocolate and strawberries and marshmallows. Your guess is as good as mine.
Chocolate Covered Strawberry Marshmallows are really easy to make. I used my Vanilla Bean Marshmallow recipe as a base and threw in some pulverized freeze dried strawberries. You can purchase the strawberries at any well stocked grocery store, natural foods store (I know Whole Foods has them) and Trader Joe’s. They’re light and airy and crumbly. Perfect for flavoring things like marshmallows. Once your marshmallows set up, you can cut them into any shape you like….hearts, flowers, daggers. Whatever you’re feeling, you can show your favorite person in marshmallow form. Then you dip in melted chocolate, decorate with sprinkles and feed your emotions.
If you don’t have a Valentine because you, too, sent a flower to the high school hottie and then were rejected for life….these Chocolate Covered Strawberry Marshmallows can make everything better. I promise. Pair with a couple Chocolate Martinis , a giant chocolate cake, a little Facebook stalking and you have one killer Valentine’s Day celebration.
Chocolate Covered Strawberry Marshmallows
- 3 packages unflavored gelatin
- 1 cup cold water, divided
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups freeze dried strawberries
- 1/4 cup confectioners' sugar
- 1/4 cup cornstarch
- nonstick cooking spray
- 1 cup chopped dark chocolate
- In the bowl of a stand mixer, combine the gelatin with 1/2 cup of the cold water.
- In a medium saucepan, combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. When the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Increase the speed to high and continue to whip until the mixture becomes very thick, approximately 12 to 15 minutes.
- While the mixture is whipping, place the strawberries in a food processor and process until a fine powder forms.
- Whisk the confectioners' sugar, cornstarch and 1 tablespoon strawberry powder in a small bowl. Coat a 13 by 9-inch baking dish with nonstick cooking spray. Add the sugar and cornstarch mixture and completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl and set aside.
- Add the vanilla to the marshmallow mixture during the last minute of whipping. Turn the mixer to low and add the remaining strawberry powder to the marshmallow. Stir to combine.
- Pour the marshmallow into the prepared pan and use a lightly oiled spatula for spreading evenly in the pan. Dust the top with just enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest. Allow the marshmallows to sit uncovered for at least 4 hours or up to overnight.
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza cutter or knife dusted with the sugar mixture, or cut out using a cookie cutter. After cutting, lightly dust all the sides of each marshmallow with the remaining mixture.
- Melt the chocolate in a microwave safe bowl at 30 second increments, stirring each time. Continue to cook until smooth.
- Dip one end of the marshmallow in the chocolate and place on a sheet of wax paper or parchment paper. Decorate with sprinkles. Allow the chocolate to cool and harden before serving.
- Store in an airtight container for up to 2 weeks at room temperature.