Homemade chocolate covered marshmallows are fluffy and delicious. Perfect in a cup of hot cocoa or to give as gifts to family and friends. 

It’s that time of year when the kitchen is open non-stop and the cook is baking cookies and creating candy. Including a few extra things like fluffy homemade marshmallow! Homemade sweet treats are so easy to make, most are so variation of boiled sugar, honey and a few other simple ingredients. This week after finishing a few other things I decided to make homemade chocolate covered marshmallows.

Looking for other recipes for the holidays? Check out our Christmas Candy & Cookie dessert charcuterie board, easy and delicious Chocolate Covered Holiday Oreos, Fleur de Sel Truffles, Chocolate Peppermint No-Bake tart, sugared cranberries, and dark chocolate caramelized almond bark. 

How to Make Homemade Chocolate Covered Marshmallows

I have always want to make marshmallows but never have because they seemed like a challenge. These tasty morsels could not get any easier. They are the perfect treat and are delicious in hot chocolate.

• Add the gelatin in the mixing bowl with water
• Place the rest of the ingredients (minus the vanilla) in a saucepan and bring to a boil.
• When the mixture reaches 250 degrees pour it into the stand mixer and blend for 12 minutes on low speed.
• Pour into a prepared pan, let sit at room temperature until firm and voila you have sweet, tasty marshmallows.

Homemade Marshmallows

Ingredients for Chocolate Covered Marshmallows

• 3 unflavored gelatin packets
• 1/2 cup cold water
• 2 cup sugar
• 2/3 cup light corn syrup
• 1/4 cup water
• 1/4 teaspoon salt
• 1 Tablespoon vanilla extract
• powdered sugar for dredging and for the pan
• 2-4 cups chopped milk, dark or semi-sweet chocolate or melting wafers

Directions

• Spray a 9×13-inch pan lightly spray with non-stick cooking spray, then dust with powdered sugar.
• In the bowl of an electric mixer fitted with a whisk attachment, sprinkle gelatin over 1/2 cup cold water to soften, let sit about 10 min.
• Meanwhile, combine the sugar, corn syrup, salt  and 1/4 cup water in a saucepan, cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the mixture reaches 240 degrees on a candy thermometer.
• With the mixer on low speed slowly pour the hot sugar syrup onto the dissolved gelatin mixture. Then turn the mixer on high speed until the mixture is light and fluffy.  This could take between 8-12minutes, once mixture is fluffy, add vanilla, and beat to incorporate.
• Spray a rubber spatula with cooking spray and scrape the marshmallow fluff mixture into the prepared pan.
• Cover the pan with a piece of plastic wrap that has been sprayed with cooking spray and softly press onto the top of the marshmallow mixture. Let the mixture cool on the counter to set for a few hours or over night.
• When you are ready to cut the marshmallows, lightly dust the counter with powdered sugar and tip the marshmallows out of the pan, then dust the top with powdered sugar.
• Cut into pieces using a knife or scissors then dredge in powdered sugar.
• I recommend NOT dredging in the powdered sugar if you are dipping them in chocolate. If you are eating them plain dredging them in the powdered sugar mixture will keep them from sticking together.
• Melt chocolate, milk chocolate or dark chocolate, your preference in the top of a double boiler. Or use the microwave-safe bowl to melt your chocolate. Follow the instructions on your chocolate or melting wafers so that you do not burn the chocolate.
• Carefully drop one marshmallow at a time into the melted chocolate. Using a fork lift the marshmallow out of the chocolate, shake to remove some of the excess chocolate and place on a Silphat baking liner or a piece of parchment paper.
• Continue until all of your marshmallows are covered or dipped.

Where do I find gelatin powder?

Gelatin powder, is not Jello gelatin, and you can find it in the baking aisle.

How long do homemade marshmallows last?

Homemade marshmallows can last up to 3 weeks at room temperature, and up to 2 months in the refrigerator. Make sure to dust the marshmallow with powdered sugar. Heat and humidity are the “enemy” of marshmallows.

Chocolate covered marshmallows are best eaten fresh but can last up to 7 days in the refrigerator.

Variations & Suggested Uses

• Skewer the cut marshmallows with a cake pop sticks or lollipop sticks and dip marshmallows into dark chocolate then add a white chocolate drizzle or chopped candy canes.
• Use cookie cutters to cut holiday shapes from the marshmallows.
• Flavor the homemade marshmallows with your favorite extract, peppermint extract, chocolate extract or vanilla bean are delicious.
• Place homemade marshmallows into cellophane bags, tie with a festive ribbon and give as a hostess gift.
• Homemade gifts make the best gifts in my opion. I like to give homemade marshmallows along with a some of my favorite drinking chocolate and a mug.
• The chocolate covered marshmallows are a great addition to your trays of chocolate and cookies to gift to family and friends.

UNTIL NEXT TIME

I hope that you enjoyed these rich chocolate-covered marshmallows and that you try them over the holiday season. I think you will love them!

If you did please share the post on Facebook, Instagram or Twitter or Pinterest.

Have a great day and a thank you for spending part of it with me.

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Easy Homemade Chocolate Covered Marshmallow Recipe

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Homemade chocolate covered marshmallows are fluffy and delicious. Perfect in a cup of hot cocoa or wrapped to give as gifts to family and friends. 

• Total Time: 0 hours
• Yield: 24 marshmallows 1x

Ingredients

Scale 1x2x3x

3 unflavored gelatin packets

1/2 cup cold water

2 cup sugar

2/3 cup light corn syrup

1/4 cup water

1/4 teaspoon salt

1 Tablespoon vanilla extract

powdered sugar for dredging

2–4 cups chopped milk, dark or semi-sweet chocolate or melting wafers

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Instructions

Spray a 9×13-inch pan lightly spray with non-stick cooking spray, then dust with powdered sugar.

In the bowl of an electric mixer fitted with a whisk attachment, sprinkle gelatin over 1/2 cup cold water to soften, let sit about 10 min.

Meanwhile, combine the sugar, corn syrup, salt  and 1/4 cup water in a saucepan, cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the mixture reaches 240 degrees on a candy thermometer.

With the mixer on low speed slowly pour the hot sugar syrup onto the dissolved gelatin mixture. Then turn the mixer on high speed until the mixture is light and fluffy.  This could take between 8-12minutes, once mixture is fluffy, add vanilla, and beat to incorporate.

Spray a rubber spatula with cooking spray and scrape the marshmallow fluff mixture into the prepared pan.

Cover the pan with a piece of plastic wrap that has been sprayed with cooking spray and softly press onto the top of the marshmallow mixture. Let the mixture cool on the counter to set for a few hours or over night.

When you are ready to cut the marshmallows, lightly dust the counter with powdered sugar and tip the marshmallows out of the pan, then dust the top with powdered sugar.

Cut into pieces using a knife or scissors then dredge in powdered sugar.

I recommend NOT dredging in the powdered sugar if you are dipping them in chocolate. If you are eating them plain dredging them in the powdered sugar mixture will keep them from sticking together.

Melt chocolate, milk chocolate or dark chocolate, your preference in the top of a double boiler. Or use the microwave-safe bowl to melt your chocolate. Follow the instructions on your chocolate or melting wafers so that you do not burn the chocolate.

Carefully drop one marshmallow at a time into the melted chocolate. Using a fork lift the marshmallow out of the chocolate, shake to remove some of the excess chocolate and place on a Silphat baking liner or a piece of parchment paper.

Continue until all of your marshmallows are covered or dipped. Let the chocolate harden and enjoy.

Notes

Servings will depend upon how big or small you cut your marshmallows.

• Author: Elizabeth
• Prep Time: 25
• Cook Time: 15-20
• Category: Candy
• Method: Stovetop
• Cuisine: Dessert