Chocolate-Dipped Homemade Marshmallows #Choctoberfest

I’ve been wanting to try making homemade marshmallows for a few years now, but I always thought it would be too hard. Okay, maybe not hard, but sticky. I imagined that homemade marshmallows would be finicky about setting up. I imagined they would deflate after a few hours. I imagined my entire kitchen covered in messy, sticky bowls.

I was wrong.

Homemade marshmallows are SUPER easy to make. They are a little sticky, but you just pour into a greased-up plastic-wrapped pan and there is very little mess. I didn’t have any issues with them setting up or retaining their shape.

And they taste sooooo good. Store-bought marshmallows taste like styrofoam next to these!

These are perfect in your hot chocolate, with or without the drizzle. They don’t melt as quickly as those dinky little marshmallows that come in hot chocolate mixes. They are also delicious in your morning coffee. You don’t need sugar if you dunk one of these bad boys in your cup of joe.

I dipped half of my marshmallows in chocolate and added some cute Halloween galaxy sprinkles. Then, I drizzled some with the remaining chocolate and kept some plain. The chocolate dipped marshmallows are my personal favorite, which will come as no surprise to you consider this blog is all about the chocolate (and right now is #Choctoberfest!).

You could also dip in other types of chocolate (I used milk, but try dark or white), drizzle with caramel, or coat the entire marshmallow instead of just half. You can also top them with non-Halloween sprinkle options, graham cracker crumbs for a play on s’mores, bits of toffee, etc. Make this recipe your own!

The most important tip I have for you: Once you stir the sugar, corn syrup, and water in the post to combine, leave it alone. Do NOT stir it again. I know you’ll want to. Resist the urge. This will cause some of the sugar to crystalize, leaving chewy/crunchy little chunks in your marshmallows. If you leave it alone, you’ll get smooth, creamy marshmallows like you see in the pictures.

Ready to try the recipe? Here it is – and scroll down to see even more #Choctoberfest recipes from today!

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Homemade Marshmallows

Easy-to-make marshmallows with a fluffy texture and smooth, creamy finish

Ingredients

  • .75 ounces unflavored gelatin (3 packets)
  • 3/4 cup water
  • 2 cups sugar
  • 2/3 cup light corn syrup
  • pinch salt
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar
  • chocolate, sprinkles, etc. for decorating (optional)

Instructions

  1. Add the gelatin and 1/2 cup water to your stand mixer. Stir to combine and let it sit for 5-10 minutes. Put the whisk attachment on your mixer.

  2. Meanwhile, line a 9x9 pan with plastic wrap and spray generously with non-stick coking spay (or grease with oil).

  3. Add sugar, corn syrup, and 1/4 cup water to a small pot and stir to combine. Heat on high without stirring to a boil. Once the mixture is at a full boil (entire top is bubbling, not just at the sides), set a timer for one minute and allow it to boil.

  4. After one minute of boiling, remove from heat and carefully pour into your stand mixer. Start on low and then move up to high speed. Add a pinch of salt and allow it to beat for 10 minutes.

  5. Add the vanilla and allow it to beat for 1 minute more. The mixture should be light and fluffy.

  6. Use a greased spatula to pour the marshmallow into the prepared pan, gently pressing it into the corners. Spray/grease another piece of plastic wrap and press on top to create a seal.

  7. Allow the marshmallow mixture to cool completely and firm before removing it to cut into pieces. (At least 4 hours or overnight.)

  8. Sprinkle your surface with powdered sugar and remove marshmallow from the pan. It should be firm and slightly sticky. Cut into squares, rolling in powdered sugar as you go to prevent your marshmallows from sticking to surfaces or each other. Dip in chocolate or otherwise decorate if desire and store in a sealed container for up to 2-3 weeks.

More #Choctoberfest recipes:

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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