chocolate covered marshmallows
Chocolate covered marshmallows are a gourmet treat! Coat homemade marshmallows in snappy dark chocolate for a gorgeous artisan candy.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 64
- Category: Candy
- Method: Stovetop
- Cuisine: American
Ingredients
- 3/4 oz unflavored gelatin powder (2 tbsp + 3/4 tsp, or 3 1/4-oz envelopes)
- 1 cup (8 oz) cold water, divided
- 2 tsp vanilla extract and/ or 1 vanilla bean, split
- 1 3/4 cup (12 oz) granulated sugar
- 1/2 cup (5 1/2 oz) light corn syrup
- 1/4 tsp kosher salt
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- 14 oz tempered dark chocolate (you won’t need all of it)
Instructions
- Lightly butter an 8-inch x 8-inch baking pan and line it with a parchment paper sling; butter the parchment.
- Place 1/2 cup water and vanilla extract (if using) in the bowl of a stand mixer fitted with a whisk attachment. Stir gelatin into the water and let sit, undisturbed, to bloom and soften. If using a vanilla bean, scrape the seeds out of the pod and transfer to the blooming gelatin (don’t stir them in).
- Combine remaining 1/2 cup water, sugar, corn syrup and kosher salt in a medium heavy-bottomed saucepan over medium-low heat. Cook, stirring occasionally, until sugar is dissolved. Brush down sides with a wet pastry brush, if needed, to wash off stray sugar crystals.
- Increase heat to medium-high and cook, without stirring, until an instant-read thermometer registers 250°F, about 5 minutes. Remove from heat and let cool to 220°F, about 5 minutes.
- Turn mixer on low and, with the mixer running, slowly pour in hot sugar syrup to melt the gelatin. Increase speed to medium-high and whip until fluffy, tripled in volume, and very thick, about 10 minutes.
- Pour into prepared pan and smooth into an even layer. Cover loosely with foil and let it sit undisturbed until completely set, about 2 hours in the refrigerator or 8 hours at room temperature.
- In a medium bowl, whisk together powdered sugar and cornstarch. Dust the top of the marshmallow and a large cutting board with powdered sugar mixture. Invert the marshmallows onto the board, peel off the parchment paper, and cut into 1-inch squares. Dust all cut edges with the powdered sugar mixture to prevent marshmallows from sticking and wash the knife every few cuts if needed.
- Line a baking sheet with parchment paper. Temper the chocolate.
- Use a chocolate dipping fork to fully submerge the marshmallow, then raise the fork and tap 3-5 times to let excess chocolate drip off. Scrape the bottom of the fork against the bowl to remove more chocolate, then slide the marshmallow onto prepared baking sheet.
- Repeat dipping the remaining marshmallows. The tempered chocolate will continue to crystallize and harden over the next few days. Store in a cool, dry place.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 48
- Sugar: 8.5g
- Sodium: 10mg
- Fat: 0.9g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 8.9g
- Fiber: 0.2g
- Protein: 1.4g
- Cholesterol: 0.2mg
Find it online: https://www.withspice.com/blog/chocolate-covered-marshmallows/