If you haven’t made your own marshmallows, what are you waiting for? Make your own and dunk them in chocolate for these fabulous chocolate covered marshmallows!
After my mom passed away, my dad came to stay with us for 2 weeks. When he went grocery shopping with us, he picked up a bag of giant-sized marshmallows. Little did I know that although he was a fan of the fluffy stuff, my mom wouldn’t let him eat them.
Immediately after dinner, my dad would eat 2 or 3 of the marshmallows as his dessert. He offered me some, but I politely declined. Honestly, I’m not a fan of grocery store marshmallows (but like the homemade kind). I’ve made them before, and I thought that it was time to up my game. Yup, it was time to make homemade marshmallows, but then dunk them in chocolate. Oh yes!
The marshmallows I’ve made previously did not contain any egg whites so I could keep them around longer. This time, I opted to try the egg white variety to see how they fared.
These marshmallows were so fluffy and soft, and the chocolate coating was perfect. I brought them to the rink one morning to share, and they were gobbled up in no time! My coach even took two. 🙂 If you’re not scared of working with egg whites, then this is a great recipe. Otherwise, try the non-egg white version!
Chocolate covered marshmallows
- 2 envelopes (17 grams) powdered gelatin or 8-10 sheets of gelatin
- ½ cup (125mL) plus ⅓ cup (80mL) cold water
- 1 cup (200 grams) granulated sugar
- ⅓ cup (100 grams) light corn syrup
- 4 large egg whites room temperature
- pinch salt
- 2 teaspoons vanilla extract
- ¼ cup (35 grams) corn starch
- ¾ cup (105 grams) powdered sugar
- 2 cups chocolate chips or semi-sweet chocolate (chopped)
- 2 teaspoons coconut oil melted
- In a small bowl, sprinkle the gelatin over ½ cup of the cold water. Allow it to sit and dissolve.
- In a medium saucepan, mix together the sugar, corn syrup and remaining ⅓ cup of water. Clip a candy thermometer to the side of the pan. Heat over medium-high heat.
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, add the egg whites. Beat on medium speed. Add in the salt and continue whisking.
- Once the candy thermometer reaches 210°F (99°C), turn the mixer to high and beat the egg whites until they are nice and fluffy.
- After the candy thermometer reaches 245°F (118°C), take the saucepan off the stove and slowly pour it into the mixer. Do not wash the saucepan - you will use it in the next step.
- Transfer the gelatin into the saucepan and allow it to melt fully (no need to turn the stove back on). Slowly pour this into the mixer while the egg whites continue beating. Add the vanilla extract and mix for another 5 minutes.
- In a small bowl, combine the powdered sugar with the corn starch.
- While the egg whites are mixing, generously dust a baking pan with high sides with the powdered sugar/corn starch mixture. Make sure that there are no bare spots (otherwise, your marshmallows will stick to it).
- Transfer the marshmallows over to your prepared baking pan and smooth out the top with a spatula. Let them sit for 4-8 hours, or overnight, uncovered.
- Sprinkle the a generous amount of powdered sugar/corn starch mixture on top of the dried marshmallows. Using a pizza cutter or scissors, cut out marshmallows into whatever shapes you like. Toss in the remaining powdered sugar/corn starch mixture.
- To make the chocolate coating, combine the chocolate chips and coconut oil in a medium sized microwave-safe bowl. Microwave for about 60 seconds (adding 15 seconds extra as needed).
- Line a baking sheet with parchment paper or wax paper.
- Use a toothpick and poke a hole in the center of one marshmallow. Dunk it into the chocolate and let the excess chocolate drip back into the bowl. Place on the parchment paper and use your toothpick to spread a bit of chocolate over the toothpick hole. Repeat with the other marshmallows.