Chocolate Covered Rice Marshmallows

(Created by Finding Inspiration in Food)

Nonstick cooking spray

2 tablespoons plus 1/2 teaspoon unflavored gelatin

2 cups sugar

1/2 cup light corn syrup

1/2 cup hot water

1/4 teaspoon salt

2 large egg whites

1/2 teaspoon pure vanilla extract

1 cup powdered sugar

½ cup sugar

3 tablespoons water

2 ½ cups Rice Krispies

2 cups melted chocolate

Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.

For Caramelized Rice Krispies: Bring the sugar and water to a boil in a heavy-bottomed medium saucepan. Swirl the ingredients around to dissolve the sugar then allow the mixture to boil, without stirring, until it reaches 248 degrees F. Add the Rice Krispies and working with a wooden spoon, stir the cereal into the sugar. Remove the pan from the heat and continue to stir until cereal is coated with the sugar. The sugar will be white and sandy. Turn the cereal out onto a plate. Wash and dry saucepan, then return it to the stove. Heat the pan and then add half of the sugar-coated cereal. Keep stirring cereal until it caramelizes; about 4 minutes. Wash and dry the pan, return to stove top and repeat with remaining cereal. When rice is cooled, break into smaller pieces.

In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat and add gelatin mixture; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow. Fold in caramelized krispies, reserving ½ cup.

Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.

Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Pour powdered sugar in a bowl; working in batches, gently add marshmallows and toss to coat.

Dip each marshmallow in melted chocolate and top with remaining ½ cup caramelized rice krispies.