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Chocolate Dipped Honey Clouds

Marshmallows dipped in chocolate on sticks, presented on a pink plate with a dark textured backdrop.
These homemade candies can be given as gifts for the holidays or as an “End of the school year” teacher’s gift. Place them in miniature cupcake liners and put them in a gift box, or use candy sticks to make fun marshmallow pops.

Yield 2 Dozen Candies
Prep Time 10 Minutes
Total Time 35 Minutes, plus time to set

Ingredients

Honey Clouds

  • Four ¼ oz packets unflavored gelatin
  • 1 cup cold water, divided
  • 1 cup Nate’s 100% Pure Honey
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ½ cup cornstarch

Chocolate Dipped Honey Clouds

  • 2 cups semi sweet chocolate chips
  • 2 Tbsp vegetable shortening (such as Crisco)
  • 2 dozen honey clouds
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Directions

Honey Clouds (can make ahead)

Combine gelatin and ½ cup cold water in the bowl of a standup mixer. Set aside.

In a medium saucepan, combine remaining water and honey. Bring to a boil and stir occasionally until syrup reaches 240°F on a candy thermometer. Pour hot liquid in a stream into the gelatin mixture while mixer is on a low setting. When combined, mix on high for 12-15 minutes until lukewarm and very fluffy. Add vanilla extract, salt and food coloring, if desired.

For chocolate honey clouds, add ½ cup cocoa. For chocolate chip honey clouds, add 1½ cups miniature chocolate chips.

Coat a 9 x 13-inch pan with cornstarch. With a spatula, scoop sticky “honey fluff” into the prepared pan. Coat the top with remaining cornstarch and pat into corners until even. Allow to set for several hours. Cut into squares with a knife that has been coated in cornstarch. Store in plastic bags. Makes about 2 dozen.

For Chocolate Dipped Honey Clouds:

Melt chocolate with shortening in a medium sized bowl in a microwave oven. Stir occasionally to evenly distribute heat. When chocolate is shiny and begins to lose its shape, stop heating. Stir until it is very smooth.

Dip Clouds one by one into the chocolate, coating all sides by the spoonful. Set on a cooling rack until chocolate solidifies.

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