Homemade Marshmallows Stuffed With Nutella -with yoyomax12

Making homemade marshmallows is actually very easy to do and these nutella stuffed ones are very good. Imagine these dipped in chocolate!
Candy making playlist:https://www.youtube.com/playlist?list...

Prepare Nutella centers:
Place 12-1/2 tsp mounds of nutella on a cookie sheet lined with a silicone mat or with waxed or parchment paper. Freeze for an hour or until completely frozen and firm enough to feel like little nutella coins.

Prepare Coating:
3/4 cup icing sugar
1/2 cup cornstarch
Whisk together and store in a sealed container. This makes enough for several batches of marshmallows.

Prepare gelatin:
4 1/2 tsp (14g) unflavoured gelatin powder (two envelopes if using Knox brand)
1/2 cup (125ml) water
Whisk the gelatin into the water in a small bowl and allow to sit for five minutes. The gelatin will have absorbed a lot of the water.
Heat the bowl in the microwave for 35 seconds on high, the gelatin will have dissolved into the water.
Pour the gelatin into the bowl of a stand mixer and add 1/4 cup of white corn syrup. Start the mixer mixing on low (with whisk attachment)

Prepare syrup:
While your gelatin is mixing slowly, pour the following in a medium saucepan:
3/4 cup (157g) sugar
1/4 cup (125ml) white corn syrup
1/4 cup (62ml) water
1/8 tsp salt, just a pinch

Stir over medium/high heat until it boils and then stop stirring. Cook until mixture reaches 240F (116C).
Remove from heat and pour slowly into the mixing bowl, increasing the speed to medium high.
Beat on medium high for 5 minutes.
Increase speed and beat for 5 more minutes adding 2 tsp (10ml) vanilla extract during the last minute.

Working as quickly as you can, this stuff sets fast....
Transfer mixture into a pastry bag and pipe a small amount into the bottom of muffin tins that have been lightly greased with cooking spray.
Add a frozen nutella disk on top of the first layer and then pipe a layer on top.

Place some coating in a sifter and sprinkle the tops generously with the coating mixture.

Allow to set for 3 hours and then loosen edges with a knife and remove. Coat bottom and sides with additional coating and store in a sealed container at room temperature.

Storage info:

Like any homemade candy, it is greatly affected by humidity. These are at their very best the first day. You may have to dip them again into the coating the next day as they may get sticky again as they sit in the container. This will depend on how humid it is in your house.

***You can pipe on a small amount of ganache instead of using the frozen nutella. Melt 2 oz (56g) of chocolate with 1 oz (30ml) cream in a saucepan or microwave, allow to cool and transfer into a small piping bag. After piping the bottom layer of marshmallows, pipe about 1/4 tsp (1.25ml) of ganache in the center and cover with more marshmallow mixture.

Found the recipe here:
http://www.amazon.ca/Marshmallow-Madn...

Candy making stages explained without thermometer:
https://www.exploratorium.edu/cooking...

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