1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
Pipe a "kiss" of marshmallow on the top of each cookie.
Or....if you are to "yella" to try making homemade marshmallows you can use store bought. Simply cut them in half, place them on top of each cookie and then melt them slightly in a 350 degree oven until they "slump" and cover the cookie. (I didn't have enough marshmallow for all of my cookies so I had to do a few of the store bought ones. They look more uniform but they lack.....charm.)
Finally, the chocolate glaze.
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil
1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
2. Dip cookies in chocolate. Use fork to remove. Set on rack or parchment paper to dry. Refrigerate.
(During this step I encourage you to sing, "Oh I wish I was a homemade mallow cookie. That is what I really wish to be. For if I were a homemade mallow cookie, then chocolate would be poured all over me", as I did.)
Now some of those daring bakers got really creative with their marshmallows. They made all kinds of flavors and all kinds of coatings. The closest I came to branching out from the recipe was when Ryker, my sous chef, suggested we add a layer of peanut butter to a few of our cookies before we top them with marshmallows.
Over all I would say the recipe was a complete success. I served the cookies at Kinley's 3rd birthday party on Sunday and they went over well.....better than Brian's liquid nitrogen ice cream....but that's another story.
I can't wait for next month's challenge.
For more great recipes check out Tempt My Tummy Tuesday.