Chocolate Chip Stuffed Marshmallow Mug Toppers

The assembled marshmallows also require inactive drying time of at least 4 hours.

In a small bowl, sprinkle the gelatin over half of the cold water. Allow it to sit to dissolve and soften.

In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with remaining half of the cold water. Place over medium high heat.

Into the bowl of an electric mixer, add the egg whites and salt. Beat on low speed until frothy.

When the syrup reaches about 210 F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy.

When the syrup reaches 245 F, while the mixer is running on high speed, slowly pour the hot syrup into the egg whites in a steady stream, avoiding the whisk.

Scrape the gelatin and water into the pan that you used for the syrup and swirl it to dissolve. Place over low heat if necessary but there should still be residual heat left in the pan from making the syrup in it to dissolve it.

Slowly pour the liquefied gelatin into the whites as they are whipping. Add the vanilla extract and continue to whip for 5 minutes, until the mixture feels completely cool when you touch the outside of the bowl (if mixture is not cooled all the way, it will cause the marshmallows to perspire).

Sift together cornstarch and powdered sugar in a large bowl. Dust a 9” x 13” baking dish evenly and completely with a layer of this mixture. Make sure there are absolutely no bare spots.

Use a spatula to spread half the marshmallow mixture in one even layer in the dish. Sprinkle chocolate chips in one layer on top. Pour remaining marshmallow mixture over the chocolate chip layer and carefully spread so that the layer is even. Allow it to dry for at least 4 hours, preferably overnight, uncovered.

Dust the top of the marshmallows and a large cutting board with some of the remaining cornstarch sugar mixture. Loosen sides of the marshmallow sheet and turn it out onto the cutting board. Dip a two inch round (or whichever size fits the top of your mugs) cookie cutter into the cornstarch mixture and cut rounds of the marshmallow. Toss rounds in the cornstarch sugar mixture. Shake the rounds vigorously in a wire strainer to remove the excess powder.

Place on hot steaming mugs of hot chocolate or cocoa and enjoy!

Storage: The marshmallows can be made up to one week in advance, and stored in an airtight container.