Every quarter my students are required to complete some sort of project in science. In past we have done science-fair type projects or model building or something relatively fun. This year with CCLS ruining everything, all students are required to write argumentative essays ALL the time. I'm all for literacy in the science classroom, but the reality of reading 150 essays is rough.
Without fail, there are always a few students who choose not turn in their projects on time. This is frustrating. In one of my classes, every single student turned in their project the day it was due. I was super pleased and told the class I would make them a special treat for their hard work and commitment to due dates.
After doing a quick survey for ideas, the only item every student was interested in was marshmallow. It had been awhile since I've made marshmallows, so I thought I would jazz up some homemade marshmallows for the special reward. Meaghan from The Decorated Cookie served as my inspiration for marshmallows on sticks. Of course there was not a consensus between chocolate or vanilla, so I dipped some marshmallows in melted chocolate and some in melted blue vanilla candy melts. All the cupcakes got the sprinkle treatment of course.
Homemade marshmallows are phenomenal and should not even be in the same food group as store bought marshmallows. These marshmallows are so light, sweet, and almost creamy. It was a bit more difficult than I anticipated to keep the marshmallows on the stick, but in the end they turned out wonderfully! Once wrapped in some plastic with a ribbon, the chocolate dipped marshmallows were easy to transport and enjoyed by all the students.
Chocolate Dipped Marshmallows Yield - 36 marshmallows Adapted from Coffee Marshmallows
4 teaspoons powdered gelatin (each packet has about 2 1/2 teaspoons, so 2 packets) 2/3 cup cold water 1/2 cup water 1 1/2 cups sugar 1 tablespoon vanilla 1 tablespoon canola oil 3 tablespoons powdered sugar 3 tablespoons cornstarch Melted chocolate Sprinkles
- Soak the gelatin in 2/3 cup cold water, set aside to bloom. Most of the water will become absorbed.
- In medium saucepan, heat 1/2 cup water, sugar, and vanilla. Add in the bloomed gelatin and water. Stir and cook until all the sugar is dissolved.
- Add the mixture to the bowl of a stand mixer with a paddle attachment. Beat on slow speed to start and then on high speed until soft peaks. This took me about 15-20 minutes.
- Prepare a 9”x13” pan by covering with several sheets of plastic wrap. Pour in the oil and spread around.
- Pour the marshmallow mixture into the prepared pan and let sit at room temperature for an hour.
- Sift together the corn starch and powdered sugar.
- Dust the marshmallows with the corn starch and powdered sugar mixture and turn out on a large cutting board. Dust the round cookie cutter (1 1/2 inch) and slice the marshmallows.
- Melt the chocolate. Dip the tip of a stick of the melted chocolate and stick into a marshmallow. Allow the chocolate to harden.
- Spread sprinkles on a plate.
- Dip the top of the marshmallow in chocolate and then immediately dip in sprinkles. Allow to cool and harden completely before wrapping.