homemade marshmallows dipped in chocolate

of each marshmallow into the warm ganache. Allow any excess chocolate to drip off or use an offset spatula to smooth and fill in any spots.
Place the marshmallow chocolateside up on the cooling rack and continue with the remaining marshmallows. Place the chocolatecovered marshmallows in the freezer for 30 minutes or in the refrigerator for 2 hours.
Place the pink candy melts into a microwave safe glass or bowl and heat for 30 seconds stirring after heating to make sure the melts are heated evenly. Continue to melt in 30second increments if necessary. Repeat with all remaining colors.
Tip Heat the candy melts in a tall kitchen glass keeping colors separate and place it in a 913 pan filled with hot water. This helps the candy melts stay liquid while heating all the colors.
Place a large piece of parchment paper on a clean surface and carefully transfer the marshmallows from the wire rack to the parchment.
Dip a spoon into the pink candy melt then drizzle over the first marshmallow. Move your spoon back and forth in short bursts to cover the marshmallow completely. Repeat with all colors. Allow candy melts to harden then serve.
Once the chocolate is completely hardened you can wrap the marshmallows in decorative plastic bags for a springtime celebration! These festive treats are best when served within 3 days of preparation.
Ingredients
2 envelopes unflavored gelatin 414 teaspoons34 cup cold water2 cups granulated sugar23 cup lightcolor corn syrup13 cup refrigerated egg white product or 2 pasteurized liquid egg whites1 tablespoon vanilla14 tsp. salt23 cup confectioners sugar3 tablespoons cornstarch
Instructions
Line a 13x9x2inch baking pan with plastic wrap or line bottom of pan with waxed paper or parchment paper. Coat the plastic or paper with nonstick cooking spray set pan aside.
In a large metal or heatproof bowl sprinkle gelatin over 12 cup of the cold water set aside.
In a 2quart heavy saucepan stir together remaining 14 cup water 134 cups of the sugar and the corn syrup until combined.
Bring to boiling over mediumhigh heat. Clip a candy thermometer to the side of the saucepan. Cook without stirring over mediumhigh heat until thermometer registers 260 degrees F hardball stage 12 to 15 minutes total. Remove from heat pour over gelatin mixture in bowl and stir well to combine mixture will foam and bubble up in the bowl.
Meanwhile in a clean mixing bowl beat the egg whites vanilla and salt with an electric mixer on high