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Chocolate Covered Homemade Marshmallows

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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  • CookiePie
    November 30, 2008

    How pretty! I love this idea!

  • Lisa magicsprinkles
    November 30, 2008

    These are so simple yet so pretty. I bet they’re heavenly.

  • Isa
    November 30, 2008

    Great tips on the chocolate coating. When I dip my marshmallows in chocolate I always find that you can’t really feel the marshmallow flavor enought due to the chocolate, which is also too thick. Guess that that problem is now solved! Thanks 🙂
    And btw, yours look very pretty 😀

  • Katherine
    December 1, 2008

    Oh, these look amazing! Thanks 🙂

  • Charlotte
    December 3, 2008

    HELP!!! I plan on trying these for a cookie swap and would like to try some of the “plain” and peppermint marshmallows; however, when I compare the 2 recipes one calls for 3/4 c. water and the other calls for a 1/2 c. of water! Which is it? It looks like you use a 1/2 c. for the gelatin and another 1/4 c. for the corn syrup mixture. Is this correct?

    Thanks – love your blog!

  • Nicole
    December 3, 2008

    Charlotte – Yes, you use 1/2 cup water for the gelatin and 1/4 cup water for the corn syrup.
    Both recipes do list the same total amount of water, one is simply written as “3/4 cup water, divided” and the other lists 1/2 cup and 1/4 cup separately.

  • Charlotte
    December 4, 2008

    Thanks!!! I’m off to make some marshmallows 🙂

  • AF
    December 8, 2008

    I made the French Laundry recipe for a snack at my cookie exchange! I don’t even care for marshmallows, but loved these! I’m a convert! Everyone loved them, and they are fantastic in cocoa! Thanks for posting this recipe! I almost used another recipe that called for egg whites and was more complicated. Thanks!

  • Pat
    December 10, 2008

    What’s the secret to working with this chocolate? I’ve tried this method twice, and both times I ended up with a globby mess and marshmallows that “won’t dip.” Both time I used good chocolate, not chips, and butter. The gift recipients are going to get plain ones because I haven’t been able to make respectable dipped ones! Thanks!

  • Brit
    December 18, 2008

    Made these yesterday and oh my, they are soooo good! My chocolate got a little gloppy, so I just resorted to smearing the chocolate on the marshmallows with a knife instead of dipping/shaking them. Then I dipped them into chopped almonds or chopped peanuts. So pretty, and you get that extra little crunch!!

  • Nicole
    December 24, 2008

    Pat and Brit – The too thick chocolate problem can be solved with some extra butter. I modified the recipe above a bit and, hopefully, this little problem will be solved with the changes.

  • Amy
    March 5, 2009

    I have made a few batches of marashmallow and enjoy it very much. I too dip mine in chocolate but my chocolate gets very spotty. Any ideas on how to keep that from happening?

  • Angela
    December 22, 2009

    I just made these. Thank you so much for this recipe. I was in charge of the candy making this year for christmas, due to the real candy maker (mom) is in the hospital, i cant tell you how worried i was to live up to her expertise. i tried to make the marshmellos with the bark chocolate and they were awlful. i then found this recipe, and they turned out great. didnt use homemade marshmello, but still looks and tasted great. thank you so very much.

  • richie c
    March 22, 2010

    it suck my left nut

  • Diane Jean Ricciardi
    December 7, 2010

    This recipe for chocolate is PERFECT for dipping homemade marshmallows! Thank you Thank you!!

  • winter
    April 4, 2014

    it is so great for Easter

  • Jen
    October 1, 2015

    Try using coconut oil to thin out the chocolate. Great for those avoiding dairy too.

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