Rachael Zarda

After a few months of holiday eating, it was v. important that I got back on the health train again. I’m spending more time in the kitchen, being intentional about the meals I prepare.

Through the years, I’ve gone through many phases with my eating habits and thoughts, some good, some bad. I’m in a place now that I try to just make the best decisions for what makes my body feel best. I make sure to eat my greens and proteins and be conscious of portion size, but I’m not going to pass up a Taco Tuesday or glass of wine as I’m watching The Bachelor with the girls! I fully believe in enjoying those moments now and maybe just working a little harder at the gym the next day.

All of that to say, I was hesitant to share these fluffy clouds of goodness during a time when everyone is trying to be their best self and watch their sugar intake, but it’s SO. COLD. outside, so you need hot cocoa. And you need these marshmallows for said cocoa.

CHOCOLATE DIPPED MARSHMALLOWS
Adapted from Ina Garten’s recipe

Ingredients
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar, for dusting

Dark chocolate baking squares
2 Tsp coconut oil
Edible gold sprinkles (if you’re feeling festive)

Instructions
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

In a small saucepan, combine the sugar, corn syrup, salt, and 1/2 cup water and cook over medium heat until the sugar dissolves. Set the heat to high and cook until the candy thermometer reaches 240 degrees. Remove from heat.

Pour the syrup into the dissolved gelatin in the mixer on low speed. Turn the mixer on high speed and whip for about 15 minutes, until the mixture is thick. Add the vanilla in and mix.

Dust an 8 by 12-inch nonmetal baking dish with confectioners’ sugar. Pour the marshmallow goo into the pan, smooth until evenly distributed, and dust with more sugar. Leave uncovered overnight until it dries out.

Remove the marshmallows, place onto a board, and cut them into squares. Dust them with more confectioners’ sugar.

Place 6 chocolate squares in a small microwaveable bowl, add in coconut oil. Heat on low for 30 second increments, stirring in between each until chocolate is completely melted and smooth.