Chocolate covered marshmallows are a delightful treat that combine the fluffy sweetness of homemade marshmallows with the rich, luscious essence of dark chocolate. This recipe is not only easy to make but also brings a sense of nostalgia that often reminds us of childhood moments spent savoring sweets. Perfect for family gatherings, parties, or an indulgent afternoon snack, these chocolate covered marshmallows are a comforting dessert that will surely impress. This guide will provide a step-by-step approach to creating these delicious morsels, making it easy for you to recreate them in your own kitchen.
Ingredients
To craft these delicious chocolate covered marshmallows, you will need the following ingredients:
- 3/4 oz unflavored gelatin powder (approximately 2 tablespoons plus 3/4 teaspoon, or 3 1/4-ounce envelopes) – This gives the marshmallows their delightful, fluffy texture.
- 1 cup (8 oz) cold water, divided – Essential for dissolving the gelatin and creating the perfect marshmallow base.
- 2 tsp vanilla extract and/or 1 vanilla bean, split – This adds a rich, aromatic sweetness that enhances the flavor of the marshmallows.
- 1 3/4 cup (350g) granulated sugar – The sweetness that will balance out the flavors and provide structure.
- 1/2 cup (5 1/2 oz) light corn syrup – This ingredient adds shine and a smooth consistency to the marshmallows.
- 1/4 tsp kosher salt – A pinch of salt helps to enhance the overall flavor profile.
- 1/4 cup powdered sugar – This will be used to dust the marshmallows, preventing them from sticking together.
- 1/4 cup cornstarch – Works with the powdered sugar for dusting and helps maintain its shape.
- 14 oz tempered dark chocolate – The star of the show that will envelop those fluffy marshmallows in a rich, satisfying coating.
Step-by-Step Directions
To start, lightly butter an 8-inch x 8-inch baking pan and line it with a parchment paper sling, making sure to butter the parchment as well.
In a bowl of a stand mixer fitted with a whisk attachment, pour in 1/2 cup of cold water and the vanilla extract (if you’re using it). Stir the gelatin powder into the water and let it bloom and soften without stirring. If you’ve chosen to use a vanilla bean, scrape the seeds from the pod and add them to the blooming gelatin.
Next, combine the remaining 1/2 cup of water, granulated sugar, light corn syrup, and kosher salt in a medium heavy-bottomed saucepan set over medium-low heat. Stir occasionally until the sugar dissolves. Keep an eye on the sides of the pan, brushing stray sugar crystals back into the mixture with a wet pastry brush.
Increase the heat to medium-high, and without stirring, let the mixture cook until the instant-read thermometer registers 250°F, which should take about 5 minutes. Once reached, remove from heat and allow it to cool to 220°F, approximately 5 minutes.
Now, return to your mixer. With the mixer running on low speed, slowly pour in the hot sugar syrup to melt the gelatin. Increase the speed to medium-high and whip the mixture until it becomes fluffy, tripled in volume, and very thick. This process should take about 10 minutes.
Once ready, pour the fluffy mixture into your prepared pan, smoothing it into an even layer. Loosely cover it with foil and let it sit undisturbed until completely set—this will take about 2 hours in the refrigerator or 8 hours at room temperature.
After your marshmallows have set, whisk together the powdered sugar and cornstarch in a medium bowl. Dust the top of the marshmallows and a large cutting board with this mixture. Carefully invert the marshmallows onto the board, peel off the parchment paper, and cut them into 1-inch squares. Ensure to dust all cut edges with the sugar mixture to prevent them from sticking and wash the knife every few cuts for ease.
Line a baking sheet with parchment paper and temper your chocolate as per your preference. Using a chocolate dipping fork, fully submerge each marshmallow in the melted chocolate. Lift the fork and tap it 3-5 times to let any excess chocolate drip off. To remove more chocolate, scrape the bottom of the fork against the bowl, then slide the chocolate-covered marshmallow onto the prepared baking sheet.
Repeat this for the remaining marshmallows, knowing that the tempered chocolate will continue to crystallize and harden in the coming days. Store your delightful treats in a cool, dry place.
Tips & Tricks
- For an extra flavor twist, consider adding peppermint extract to the marshmallow mixture for a festive version!
- Use high-quality dark chocolate for dipping, as it can make all the difference in taste.
- If you find your chocolate thickening, simply reheat it gently over a double boiler.
Serving Suggestions & Pairings
These chocolate covered marshmallows can stand alone as a sweet treat, but they’ll be even more delightful when served with:
- A warm cup of hot chocolate to dip them in.
- A variety of toppings, such as crushed nuts or sprinkles, added before the chocolate hardens.
- A platter alongside fresh fruit to balance the sweetness.
Nutritional Information
While indulgent, each chocolate covered marshmallow can vary in calories based on size and ingredient proportions. On average, you can expect each to have around 100-150 calories. It’s a delightful way to satisfy your sweet tooth, just remember to enjoy in moderation!
Storing Tips & Variations
To maintain freshness, store your chocolate covered marshmallows in an airtight container at room temperature for up to a week. For long-lasting storage, consider freezing them; just ensure they’re well-wrapped to avoid freezer burn. Variations you may want to try could include:
- Using white chocolate or milk chocolate instead of dark chocolate for a different flavor profile.
- Adding food coloring to the marshmallow mixture for festive occasions.
Conclusion
I encourage you to dive into the world of homemade chocolate covered marshmallows. It’s a fun and rewarding project that not only results in a delicious treat but also creates lasting memories. As you follow this recipe, remember to savor the process. Don’t forget to share your creations and thoughts with others!
FAQs
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Can I use store-bought marshmallows for this recipe?
- Yes, but making them from scratch gives a unique taste and texture that is hard to replicate with store-bought options.
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How can I tell if my chocolate is tempered?
- Properly tempered chocolate will have a nice shine and snap when broken. It should also harden quickly at room temperature.
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Is it necessary to use a stand mixer?
- While a stand mixer is recommended for convenience, you can use a hand mixer, though it may take a bit longer to achieve the desired consistency.
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Can I make these marshmallows in advance?
- Absolutely! You can prepare marshmallows a few days ahead; just store them properly as mentioned above.
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What if my chocolate seized up while melting?
- If chocolate seizes, try adding a small amount of vegetable oil or cocoa butter to smooth it out again.
Enjoy your chocolate covered marshmallows experience!
Chocolate Covered Marshmallows
Ingredients
Method
- Lightly butter an 8-inch x 8-inch baking pan and line with parchment paper, buttering the parchment as well.
- In a stand mixer bowl, pour in 1/2 cup of cold water and the vanilla extract (if using). Stir in the gelatin powder and let it bloom without stirring.
- In a medium saucepan, combine the remaining 1/2 cup of water, granulated sugar, light corn syrup, and kosher salt. Cook over medium-low heat, stirring occasionally until sugar dissolves.
- Increase heat to medium-high and cook until the thermometer reads 250°F (about 5 minutes). Remove from heat and let cool to 220°F (approximately 5 minutes).
- With the mixer on low, slowly pour in the hot sugar syrup to melt the gelatin. Increase speed to medium-high and whip until fluffy, tripled in volume, and thick—about 10 minutes.
- Pour the fluffy mixture into the prepared pan, smooth into an even layer, cover loosely with foil, and let set for 2 hours in the refrigerator or 8 hours at room temperature.
- Whisk together powdered sugar and cornstarch in a medium bowl. Dust the top of marshmallows and a cutting board.
- Invert marshmallows onto the board, peel off parchment, and cut into 1-inch squares, dusting all cut edges.
- Line a baking sheet with parchment. Temper chocolate as preferred. Use a chocolate dipping fork to fully submerge each marshmallow in melted chocolate.
- Lift fork and tap 3-5 times to let excess chocolate drip off, then slide chocolate-covered marshmallow onto the prepared baking sheet.
- Repeat for remaining marshmallows and store in a cool, dry place.
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