White Chocolate Marshmallows

Instructions

1. 1

   In a small saucepan, combine the butter, white chocolate chips, and granulated sugar. Heat over low heat, stirring occasionally, until the sugar has dissolved and the mixture is smooth.

   Tip: Be patient, as this process can take up to 10 minutes.

2. 2

   Remove the saucepan from the heat and stir in the vanilla extract and palm oil until well combined.

   Tip: The mixture should be smooth and glossy.

3. 3

   In a separate bowl, whip the egg whites until stiff peaks form.

   Tip: Use an electric mixer on high speed for about 2-3 minutes.

4. 4

   Add the confectioners' sugar and salt to the egg whites and whip until stiff and glossy.

   Tip: This will help to create a stable foam.

5. 5

   Slowly pour the whipped egg mixture into the white chocolate mixture, stirring constantly until well combined.

   Tip: Be careful not to deflate the mixture.

6. 6

   Add the marshmallow fluff and vegetable glycerin to the mixture and whip until stiff and glossy.

   Tip: This will help to create a light and fluffy texture.

7. 7

   Use a piping bag or a spatula to pipe the mixture onto a baking sheet lined with parchment paper.

   Tip: You can also use a spoon to drop small balls of the mixture onto the baking sheet.

8. 8

   Refrigerate the marshmallows for at least 30 minutes to set.

   Tip: This will help to create a firm and stable texture.

9. 9

   Once set, melt the white chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.

   Tip: Be careful not to overheat the chocolate.

10. 10

    Dip each marshmallow into the melted white chocolate, using a fork to coat evenly.

    Tip: Tap off any excess chocolate by gently tapping the fork against the side of the bowl.

11. 11

    Place the coated marshmallows on a piece of parchment paper and refrigerate for at least 30 minutes to set the chocolate.

    Tip: This will help to create a firm and stable coating.