Recipe: Idaho Spuds, Homemade Marshmallows, and How to Temper Chocolate

If I remember right, and mind you it has been about 30 years since I had one, an Idaho Spud was a chocolate covered marshmallow.. a large egg shape, that was flat on the bottom and had coconut sprinkled on the top. It this is what you are looking for this may help a little.

This is kinda tried. I have made marshmallow bunnies using the first recipe and a bunny shaped cookie cutter and dipping in chocolate.

To do the Idaho Spuds dip in milk chocolate and sprinkle the just dipped eggs with coconut.

For the first version I would use a oval or egg cookie cutter.. the second version works well with a mold. Both are good marshmallow recipes. Just be sure to use real vanilla for the marshmallow.

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MARSHMALLOWS #1

2 1/2 tablespoons unflavored gelatin
1 cup water, divided use
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
confectioners' sugar (for dusting)

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes.

Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved.

Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees F (firm-ball stage). Immediately remove pan from heat.

With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes.

Add vanilla; beat to incorporate. Generously dust an 8x12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out.

Recipe makes approximately 40 marshmallows.

For the Idaho Spuds dip in milk chocolate and top with coconut.

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MARSHMALLOWS #2

1 1/2 cups sugar
1/2 cup plus 1 tablespoon corn syrup, divided use
3/4 cup water, divided use
3 tablespoons gelatin, powdered
1 tablespoon pure vanilla extract
cornstarch, for dusting
FOR THE SPUDS:
12-16 ounces of milk chocolate, tempered*
1/2 cup coconut

Place the sugar, 1/4 cup corn syrup, and 1/2 cup water in a saucepan and cook to 110 degrees F.

Soften the gelatin in the remaining 1/4 cup water. Place the gelatin in the top of a double boiler and melt.

Place the remaining 1/4 cup plus 1 tablespoon corn syrup in a medium-sized mixing bowl. Add the vanilla. Pour the cooked sugar and the melted gelatin into the bowl of corn syrup. Whisk until fluffy.

Spray the inside of the egg molds with vegetable cooking spray. Dust with cornstarch. Spoon the mixture into the egg molds. Let sit overnight.

Unmold and dip in chocolate . Sprinkle top with coconut for candy similar to Idaho Spuds.

*HOW TO TEMPER CHOCOLATE
Chop chocolate into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Stir each 30 seconds. Be careful not to overheat it. (The temperature of milk chocolate should be between 84 and 86 degrees F.) It will retain its shape even when mostly melted. Any remaining lumps will melt in the chocolate's residual heat. Use a whisk to break up the lumps, if necessary. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. I set the bowl on a heating pad, covered with old plastic bag,(in case of dripping) to keep the chocolate at the proper temperature.