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Chocolate Covered Homemade Marshmallows

Posted By Nicole On November 30, 2008 @ 11:32 am In Candies,Chocolate,Recipes | 20 Comments

Chocolate Covered Homemade Marshmallows

One way to take homemade marshmallows to the next level – aside from flavoring them creatively – is to dip them in chocolate, turning the light and fluffy candies into a more substantial snack. There are a couple of potential pitfalls that you can encounter when using chocolate, however, and it might not be best to simply melt some chocolate and dunk in the marshmallow.

Marshmallows have a subtle vanilla flavor and a cloud-like texture. It is very easy for both of these to be overwhelmed by chocolate. Dark chocolate can easily dominate the vanilla flavor or cover it up entirely, depending on whether the marshmallow is completely encased. A thick layer of chocolate virtually guarantees that you won’t be able to taste much marshmallow, and the crunch of a thick shell can really hide the signature texture of the marshmallow, as well.

To avoid these problems, I take two precautions. First, I only dip half of each marshmallow into chocolate. Second, I use a thinner chocolate ganache to dip them in, rather than using straight melted chocolate. The ganache – made with a combination of butter and chocolate – produces a much thinner shell once the marshmallow has been dipped into it, but still sets up nicely. I prefer milk chocolate because the sweetness goes well with the marshmallows. Darker chocolate can sometimes be a little overpowering, especially if you opt for a very dark chocolate with a high cocoa content. That said, chose any chocolate you like and I doubt you’ll be dissatisfied when you have a full batch of these to enjoy with hot chocolate.

Chocolate Covered Homemade Marshmallows
1 batch homemade marshmallows
8-oz chocolate (pref. milk)
6-7 tbsp butter, softened

In a small, but relatively deep, microwave-safe bowl, melt together chocolate and butter. Stir frequently until mixture is very smooth and very hot. It should have the consistency of thick chocolate syrup. If it is too thick, add additional tablespoon of butter and stir well.

Dip finished marshmallows into chocolate while it is still very warm and place on a sheet of wax paper to set up. Let marshmallows set up at room temperature for 1 hour, or until chocolate is firm, before storing. Chocolate coating should be relatively thin and will take a little while to set up because of the relatively high butter content. Store in an airtight container in a cool place (to avoid melting the chocolate).

Milk Chocolate Covered Homemade Marshmallows

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