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1
Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray.
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2
Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.
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3
In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt.
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4
Place over medium heat and cook, stirring, until sugar has dissolved.
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5
Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer.
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6
Remove from heat and add gelatin mixture; set aside.
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7
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form.
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8
With the mixer running, slowly add sugar mixture.
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9
Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.
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10
Transfer marshmallow mixture to prepared baking dish and spread evenly.
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11
Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow.
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12
Let stand overnight.
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13
Remove parchment paper and invert marshmallow onto work surface.
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14
Trim 1/4-inch from edges of marshmallow.
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15
Cut marshmallows into 1 1/2-inch squares.
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16
Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.
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17
Line a baking sheet with parchment paper; set aside.
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18
Working with 1 marshmallow at a time, insert skewer into a marshmallow and dip in fudge until coated on all sides, removing any excess from bottom of marshmallow; place on prepared baking sheet.
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19
Repeat process with remaining marshmallows (you will have some marshmallows left over).
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20
Let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days.
