Chocolate Dipped Marshmallows
Category
DessertAuthor
Tiffany Hill
Servings
16 Marshmallows
Here’s what you’ll need:
4 Pack (video): these boutique boxes lined with greaseproof paper plus sticker/wrap.. Note: I trim stacks of my greaseproof papers to fit these boxes using this paper cutter. Paper is cut to 7 x 7 inches.
3 Pack (video coming soon): these gusset treat bags topped with a sticker/wrap.
One 8 x 8 baking pan (I use a silicone pan but any 8 x 8 pan will work).
Mini bow mold for accessory pieces.
Patriotic Star Sprinkles (optional)
Suggested Selling Price: $8-$10.
Note: If you need specific products I used for a current social media video, please go to this link.
Ingredients
Marshmallow Base
-
2 tbsp plus 1 1/2 tsp gelatin
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1 1/2 cup sugar (300 g)
-
1 cup light corn syrup (320 g)
- 1 tbsp vanilla extract
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1 cup water (240 g)
Dusting Powder
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1/4 cup confectioner's sugar (30 g)
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1/4 cup cornstarch (30 g)
Chocolate Dip/Drizzle
-
12 oz. white chocolate wafers
Directions
Step One: Make the Marshmallows
Grease an 8 X 8 baking pan heavily using canola oil (I use a silicone brush to slather it on). Set aside.
Note: Any 8 x 8 pan will work. If using a non-silicone pan, line with parchment paper and generously coat the parchment with canola oil.
Add 1/2 cup (120g) water to a stand mixer fitted with the whisk attachment. Sprinkle gelatin evenly over the surface and allow it to bloom.
In a saucepan, combine 1 1/2 cups (300g) sugar, 1 cup (320g) light corn syrup, and 1/2 cup (120g) water. Stir just until combined.
Attach a candy thermometer and cook over medium-high heat until the mixture reaches 240–245°F (soft ball stage). Do not stir while cooking.
Once the sugar mixture reaches temperature, remove from heat, and turn the mixer to medium speed to begin loosening the gelatin.
Carefully and slowly pour the hot sugar mixture into the gelatin mixture while the mixer is running. Avoid splashing.
Add 1 tbsp (13g) vanilla extract.
Increase speed to medium-high and whip for 10–12 minutes, until the mixture becomes thick, glossy, and fluffy, and has cooled slightly. Do not overmix, as it can become tough.
Using a greased silicone spatula, transfer the marshmallow mixture into the prepared pan and spread evenly.
Lightly grease a piece of parchment paper and place it over the top. Let set for at least 3–4 hours, preferably overnight.
Once set, use a greased knife to cut into pieces.
Toss each marshmallow in a 50/50 mixture of cornstarch and confectioners’ sugar (about 30g each) to coat.
Step Two: Dip in Chocolate
Once your marshmallows are set, removed, and cut, complete the following steps:
In a microwave-safe bowl, add 12 oz. of chocolate (chips or wafers).
Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
Do not overheat, chocolate should be silky and pourable, not thick.
Once melted, add a drop or two of oil based food coloring, if desired.
Gently brush off any excess cornstarch/powdered sugar from the side of the marshmallow you’ll be dipping.
Press one marshmallow into the melted chocolate, gently shaking to remove excess back into the bowl.
Set dipped marshmallow on a sheet of parchment paper (chocolate side up) to let set. Repeat with remaining marshmallows.
Step Three: Chocolate Drizzle
Re-melt any remaining chocolate if needed.
Using a spoon or piping bag, drizzle chocolate over the tops of each marshmallow. Top with sprinkles, if desired.
Note: For accessory pieces (such as butterflies, bunnies, or other shapes), I fill a mini mold with either fondant or melted chocolate, then allow it to set before adding to the tops of the drizzled marshmallows.
Recipe Note
Note from Tiffany:
Bakers, plain homemade marshmallows last a very long time. When stored properly (airtight, cool, dry), they can stay good for 1–2 weeks, sometimes even longer. The high sugar content acts as a preservative! HOWEVER, once dipped in chocolate, the shelf-life decreases to only 2-3 days.
My best recommendation is to wait to dip your marshmallows until ready to sell or gift.
Storage Tips for Chocolate Dipped Marshmallows
Room Temperature (Short-Term)
Store chocolate-dipped marshmallows in an airtight container at room temperature for up to 3 days. Keep in a cool, dry place away from heat and sunlight.
Layering: If stacking, place parchment paper between layers to prevent sticking.
Humidity Note: Marshmallows are sensitive to moisture. Avoid humid environments, as they can become sticky and lose their texture.
Refrigeration: Not recommended. The refrigerator can cause condensation, making the marshmallows sticky and the chocolate dull.
Freezing: Not recommended once dipped in chocolate, as condensation during thawing can affect both texture and appearance.
Make Ahead Tip: For best results, prepare marshmallows in advance, dip in chocolate once ready to sell or gift.