Chocolate Marshmallow Bunnies

🧂 Ingredients

• for the marshmallows:
• powdered sugar

  for coating pan
• ⅔ c. water

  divided
• 3 1/4 oz. envelopes unflavored gelatin (found by the Jell-O at the grocery store)
• 1 c. granulated sugar
• 1 c. light corn syrup
• pinch of kosher salt
• 1 tsp. vanilla
• for the chocolate coating:
• 16 oz. about 2-1/2 c. good quality semisweet chocolate chips, finely chopped (I really like Guittard.)
• 3 T. shortening

Instructions

• 1 Lightly spray the inside of an 9″x13″ pan with cooking spray.  Generously coat
  with powdered sugar and set aside.
• 2 Pour 1/3 cup of the water into the bowl of a stand mixer.  Sprinkle the gelatin
  over the water and stir briefly to incorporate.  Let stand for about 10 minutes,
  or until the gelatin has softened.
• 3 In a saucepan, off the heat, combine the remaining 1/3 cup of water and the
  granulated sugar, corn syrup, and salt.  Place the pan over medium-high heat.
   Clip a candy thermometer on the inside of the pan, making sure it doesn’t touch
  the bottom.  Cook the mixture without stirring until it reaches 240°.  Brush
  down the sides of the pan with a pastry brush, dipped in water, to gently wipe
  away any sugar crystals.
• 4 With your mixer on low speed, very carefully add the hot syrup to the softened
  gelatin.  Add the vanilla and increase the speed to medium-high.  The mixture
  will start out clear, but quickly turns very white.  Beat for about 8 minutes,
  or until the marshmallow gets very thick and sticky, and starts to pull away
  from the sides of the bowl, in string-like pieces. This will really give your
  mixer a workout. (Just ask my aunt, Patsy!)
• 5 Spread the mixture into the prepared pan using a lightly oiled spatula.  With
  wet hands, press the batter evenly into the corners of the pan.  Just keep
  rewetting your hands to help with the stickiness.  Set aside for at least 1
  hour, or until the mixture is firm and cool.
• 6 Run a wet knife around the edge of the cooled pan to loosen the marshmallow.
   Remove the marshmallow from the pan, onto a sheet of parchment paper.
• 7 Dip your bunny cookie cutter (mine is from this Easter set
  [http://astore.amazon.com/afarmgisdabbl-20/detail/B000M9O8NE]) into a shallow
  bowl of water and then cut the marshmallow into bunny shapes.  This is a sticky
  job, but just have patience.  It’s worth it!  It helps to dip the cutter into
  the water after each cut.
• 8 In a small, but somewhat deep, microwave-safe bowl, melt about 14 ounces of the
  chocolate in 30 second increments, stirring after each increment. Be very
  careful to not get the chocolate too hot. When the chocolate is almost all
  melted, stir by hand until it is completely smooth. Then add the remaining 2
  ounces of chopped chocolate and stir again until completely smooth. This will
  help to cool down the chocolate. Stir in the shortening until completely
  incorporated. This will help to thin out the chocolate.
• 9 Place a marshmallow bunny on the tongs of a fork and dip the bunny into the
  melted chocolate. If needed, use a second fork to help guide the marshmallow in
  and out of the chocolate. Allow excess chocolate to drip off, while lightly
  tapping the underside of your fork against the rim of your chocolate filled
  bowl.
• 10 Then slide the fork out of the bowl, scraping the underside of the tongs along
  the bowl’s rim. This will scrape off any remaining excess chocolate, so you
  don’t have a pool of chocolate form around your bunny as it cools.
• 11 Set the chocolate covered bunny on wax paper to cool and completely set up on
  your kitchen counter. After about an hour, they should be dry to the touch and
  ready to decorate.
• 12 Please visit my very talented friend, Amanda, from i am baker for her glaze
  icing recipe and tutorial
  [http://iammommy.typepad.com/i_am_baker/2010/02/sugar-cookie-decorating-101.html].
  She’s just so great at using this stuff, and really is your best teacher! Be
  sure to check out all her awesome decorated cookies
  [http://iammommy.typepad.com/i_am_baker/2011/03/its-a-boy.html] and cakes
  [http://iammommy.typepad.com/i_am_baker/2011/01/verticle-layer-rose-cake-1.html] while
  you’re over there!

Nutrition Info