Easy Homemade Chocolate Covered Marshmallow (Print-Friendly Version)
Fluffy homemade marshmallows hand-dipped in chocolate. Great for sharing, gifting, or pairing with your favorite cocoa.
# What You’ll Need to Make This:
→ Marshmallow Base
01 -
3 packets unflavoured gelatin
02 -
120 ml cold water
03 -
400 g granulated sugar
04 -
160 ml light corn syrup
05 -
60 ml water
06 -
1/4 teaspoon salt
07 -
1 tablespoon vanilla extract
→ For Dredging and Coating
08 -
Powdered sugar for dredging
09 -
250–500 g chopped milk, dark or semi-sweet chocolate or melting wafers
# How to Prepare:
01 -
Lightly coat a 23×33 cm pan with non-stick cooking spray and dust with powdered sugar.
02 -
In the bowl of a stand mixer fitted with a whisk attachment, sprinkle gelatin over 120 ml cold water and allow to soften for 10 minutes.
03 -
In a saucepan, combine granulated sugar, corn syrup, salt, and 60 ml water. Cook over medium heat, stirring until sugar dissolves. Increase heat to high and cook until the mixture reaches 116°C, using a candy thermometer.
04 -
With mixer on low speed, slowly pour the hot sugar syrup into the bloomed gelatin. Increase mixer speed to high and beat until mixture is thickened, light, and fluffy, about 8–12 minutes. Add vanilla extract during the final minute and mix to combine.
05 -
Lightly coat a rubber spatula with cooking spray. Scrape the marshmallow mixture into the prepared pan, smoothing the top evenly.
06 -
Cover the pan with plastic wrap coated with cooking spray. Gently press onto the surface and let set at room temperature for several hours or overnight until firm.
07 -
Dust a work surface with powdered sugar. Invert marshmallow slab onto the surface, dust with additional powdered sugar. Cut into pieces using a sharp knife or kitchen scissors. Dredge marshmallows in powdered sugar if not coating with chocolate.
08 -
Melt chopped chocolate or melting wafers in a heatproof bowl set over a saucepan of gently simmering water, or in a microwave-safe bowl following manufacturer instructions, stirring until smooth.
09 -
Dip each marshmallow piece in the melted chocolate using a fork, allowing excess chocolate to drip off. Place coated marshmallows on a silicone baking liner or parchment paper.
10 -
Leave marshmallows undisturbed until chocolate coating is fully set before serving or packaging.
# Extra Tips:
01 -
For best results, cut marshmallows into uniform pieces to ensure even coating and presentation.
02 -
If coating in chocolate, avoid dredging marshmallows in powdered sugar before dipping.
03 -
Choose your preferred chocolate variety or combine types for a mixed assortment.