I have always been a person that likes different textures in one bite, and this is not the exception. Nothing better to have a fluffy marshmallow and a crunchy cookie in one bite. These chocolate kisses were one of my favorite treats growing up. Probably because everybody knew about them, but not all the “tiendas” would have them. This treat is originally made by Nestle. For some reason, my dad used to get a box after his trips to Venezuela. So, yeah this treat really brings back joyful memory for me…
I also found it fun to make marshmallows. I like that once you have the basic recipe down you can add different essential oils and make different flavors. Last Christmas, my husband and I made peppermint marshmallows and gave them out as stocking stuffers… Now if you cover them with chocolate, they are even better.
I hope this “Chocolate Kisses” sparks as much joy as it does for me.
1 Package of Fudge Stripe Cookies
1 bag of Semi-Sweet or Dark Chocolate Chips
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
Confectioners’ sugar, for dusting
- Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow it to sit.
- In a small saucepan, combine the sugar, corn syrup, salt, and 1/2 cup water and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Then Remove from the heat
- Slowly pour the sugar syrup into the mixer on low speed with the dissolved gelatin. Once incorporated put the mixer on high speed and whip until the mixture is very thick, typically about 15 minutes.
- Add the vanilla to the whipped mixture and mix thoroughly.
- Dust an 8 by 12-inch glass dish with confectioners’ sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners’ sugar. Let sit uncovered overnight until it dries out.
- Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners’ sugar.
- In a double boiler or microwave, melt the chocolate chips.
- I first dip the top of the fudge stripe cookie in the chocolate and then lay it on a wire rack with the just dipped side facing upwards.
- Next, I dip the marshmallow into the chocolate and place it on top of the cookie. Then I smooth out any odd-looking places best I can.
- Repeat steps 8 and 9 until you run out of marshmallows or chocolate. Then let cool until chocolate has hardened. Store in a cool dry place until ready to eat!