April 15, 2003

• Getting ready for Easter with my homemade chocolate-covered marshmallow eggs.  Chelle invited me and Brett to join her and Bruce at her lovely split-level family home in Pacific Palisades.  We're really looking forward to it. 

  
  

  Brett's been such a doll lately--especially after I made him so jealous dancing with Jake.  He did nothing but kiss and murmur in my ear the whole time we were at the film festival last weekend.   Groovy since who wants to watch Gone With The WIND (the last flick at the stroke of midnight) for the one hundred and fiftieth time?!  Not this gurlie gurl.  Not my idea of romantic, if you know wha' I mean.   

  
  

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  CHOCOLATE-COVERED MARSHMALLOWS 

  
  

  Unlike most home recipes, these can be successfully molded if you use nonstick pans, thoroughly grease molds with shortening (using a pastry brush if necessary to reach into each nook and cranny), and dust heavily with sifted cornstarch before filling.

  
  

  vegetable shortening
  sifted cornstarch

  
  

  2 cups granulated sugar
  4 envelopes (1/4 oz each) unflavored gelatin, such as Knox
  1/8 tsp salt
  1 2/3 cups water
  2 tsps lemon juice
  1 tsp vanilla
  Optional: 2-4 drops food coloring
  1 large egg white

  
  

  1 12-oz pkg semisweet or milk chocolate chips
  1 tsp shortening
  bakers' parchment

  
  

  Generously grease a 9- by 13-inch nonstick regular cake or cookie mold pan with shortening, then dust well with cornstarch.  In large dry saucepan, thoroughly combine sugar, gelatin, and salt; stir in water.  Cook over low heat, stirring frequently, until sugar and gelatin are dissolved.  Increase heat to medium and bring mixture to a boil; simmer 6 minutes.  Meanwhile, whip egg white with whisk attachment in large mixer bowl until stiff peaks form.  See electric mixer directions for processing hot ingredients without burning or spattering yourself.  At the end of cooking time, with mixer at low-medium speed, gradually beat hot sugar mixture into egg white.  Cool candy mass to lukewarm, then add lemon juice, vanilla, and optional food coloring.  Beat at high speed until thick and creamy, about 5 minutes.  Pour into prepared pan (s) and let stand until completely set, about 30 minutes.  Dust top (s) with cornstarch and cut into squares or desired shapes with greased knife or sharp cooky cutter.  Do not let stand in pan too long after marshmallows have set or they will stick.  Remove from molds by gently pressing surface near edges with two or three fingers held flat, carefully pulling while pressing until candy loosens from sides.  To store plain, dredge each piece again with cornstarch and arrange in single row in tightly covered container lined with parchment.  Candy will lose moisture upon storage.

  
  

  In medium saucepan, using bain marie over simmering water or heat diffuser over medium-low heat, melt only half the chocolate chips with one teaspoon shortening, stirring constantly.  Remove from heat and immediately add remaining chocolate, stirring until thoroughly dissolved.  Shake or brush marshmallow to remove excess cornstarch.  Working quickly, holding candy in one hand, spread chocolate over entire surface using a small spatula or spoon.  Place on parchment paper to set.  Do not cool in refrigerator or chocolate will streak.

  • 2:08 am
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