If I lived in a colder climate I would drop one of these in a warm cup of hot chocolate and go ice skating.  Since I live in Los Angeles, I’ll just eat one and then do 100 squats.

INGREDIENTS

Nonstick cooking spray

3 x ¼ ounce packages unflavored gelatin

½ cup cold water

2 cups granulated sugar

2/3 cup corn syrup

¼ teaspoon coarse salt

1 teaspoon pure vanilla extract

5-7 drops of orange food coloring

Confectioners’ sugar, sifted, for coating

DIRECTIONS

Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water and add food coloring; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.

Add vanilla extract and vanilla bean seeds; mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.

Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place confectioners’ sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat.

Temper 1 cup of chocolate and drizzle on marshmallows.

Refrigerate for about 10 minutes. Cover and store in a cool dry place.

I worked with this recipe.