Food & Cooking Recipes Dessert & Treats Recipes Tempered Chocolate for Caramallows By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 70 Covers caramallows Tempering -- a technique that stabilizes chocolate -- creates a glossy sheen and a crisp snap in the finished candies. Use this to make our Chocolate-Dipped Caramallows. Ingredients 1 ½ pounds bittersweet chocolate, chopped, divided in portions Directions Place 1/2 pound chocolate in a metal bowl. Bring a saucepan with 2 inches of water to a simmer, then turn off heat. Set bowl with chocolate over saucepan, and let melt, stirring gently with a rubber spatula until chocolate registers 118 degrees on a candy thermometer. (Watch the chocolate carefully, as heating and cooling times can vary.) Remove bowl from saucepan. Add 1/4 pound unmelted chocolate to bowl, and stir, until chocolate cools to 84 degrees. (Remove any unmelted pieces with spatula.) Return bowl to saucepan, and let stand, and stir until chocolate registers 88 degrees to 90 degrees. Use immediately. Repeat with remaining chocolate. Cook's Notes Temperatures for tempering vary among chocolates, so you may want to check the package or call the manufacturer. Tempering chocolate can be tricky, but a few tips will help: Don't use a wooden spoon to stir, don't let any water get into the chocolate, and be sure the thermometer tip doesn't touch the bottom of the bowl. Because of the large amount of chocolate called for in this recipe, it's easier to make half a batch at a time. Tempered chocolate should be used immediately. Print