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chocolate covered marshmallows with gold sprinkles on a blue table

Chocolate Covered Marshmallows

Amanda
These dark chocolate covered marshmallows are the best homemade candy. Fluffy homemade marshmallow is dipped in dark chocolate and topped with sprinkles.
5 from 30 votes
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 3 hours
Total Time 3 hours 45 minutes
Course Dessert
Cuisine American
Servings 25 servings
Calories 201 kcal

Ingredients
  

  • 2 envelopes unflavored gelatin
  • 12 Tablespoons water divided
  • 1 ½ cups granulated sugar
  • 10 Tablespoons light corn syrup
  • 1 pinch kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 16 ounces dark chocolate chunks
  • 2 teaspoons vegetable oil plus extra for greasing
  • sprinkles

Instructions
 

  • Brush a 9"x13" baking dish with vegetable oil and line it with parchment paper.
  • In the bowl of a stand mixer or a large mixing add 6 tablespoons of the water and sprinkle in both envelopes of gelatin.
  • In a pot, add the remaining 6 tablespoons of water, granulated sugar, corn syrup, and salt. Bring the mixture to a boil over medium high heat, stirring until the sugar is dissolved.
  • Once the sugar is dissolved, stop stirring it and continue to cook the syrup until the it registers 238° on a kitchen thermometer. Remove the syrup off of the heat.
  • Using the whisk attachment for the stand mixer or using a hand mixer, start to beat the gelatin mixture on low speed. Slowly drizzle in the sugar syrup with the mixer running until all of it is incorporated.
  • Slowly raise the speed of the mixer to high and beat for 10-12 minutes until the bowl is cool to the touch and the marshmallow starts to pull away from itself. The marshmallow should be thick and shiny and should hold its shape for a few seconds when held up on the whisk.
  • Pour the marshmallow mixture into the prepared baking dish and use a rubber spatula to smooth it out. Set aside to allow it to set up. For softer marshmallow, allow it sit for 1-2 hours. For stiffer marshmallows that hold their shape well, allow to set for at least 3 hours or overnight for best results.
  • Dust a work surface with half of the powdered sugar and turn out the marshmallow onto that surface. Flip over the marshmallow so that both sides are covered with the powdered sugar.
  • Lightly brush a sharp knife with vegetable oil and cut the marshmallow into approximately 1 ½ inch squares. Softer marshmallows can then be rolled into balls or small logs for dipping. Stiffer marshmallows can be left in squares for dipping. Dust the pieces of shaped marshmallow with the remaining powdered sugar to prevent sticking.
  • Line a sheet pan with waxed or parchment paper and set aside.
  • In a microwave safe bowl, mix together the chocolate and vegetable oil. Microwave in 30 second increments at 50% power, stirring in between, until the chocolate is 75% melted. Continue to stir until the remaining chocolate is completely melted.
  • Dip the marshmallow into the melted chocolate, using a fork to roll it around until all sides are covered. Place dipped marshmallows on the prepared sheet pan and cover with sprinkles.
  • Allow the chocolate dipped marshmallows to dry completely before storing or serving.

Notes

Recipe yields approximately 45-60 pieces if cut into 1 ½ inch squares. 
 
  • Make sure to allow the gelatin to sit in the water for at least 5 minutes so it's properly softened.
  • Invest in a decent kitchen thermometer to check the temperature of the sugar syrup.
  • Add the sugar syrup SLOWLY so it doesn't splash up and incorporates thoroughly.
  • Don't skimp on greasing the baking dish or the knife to cut the marshmallows, they will be sticky!
  • For softer marshmallow, let them cool in the pan for just 1-2 hours. For stiffer marshmallows that will hold their shape better, let them cool for the full 3 hours or up to overnight for best results.
  • If the chocolate starts to set up before you finish dipping, microwave it again to melt it using the same instructions.
  • Chocolate covered marshmallows don't need to be refrigerated and are best stored at room temperature in an airtight container to prevent them from drying out. If it's particularly hot outside, they can be placed in the refrigerator to set the chocolate.
 

Substitutions and Variations

  • Chocolate - Either dark chocolate chunks, chips or a bar that has been chopped into smaller pieces can be used. Milk chocolate or white chocolate can also be used. 
  • Marshmallow - This homemade marshmallow recipe is from Martha Stewart and comes out perfectly every time. For a quicker, easier version of this candy, use store bought marshmallows instead.
  • Decoration - Any type or color sprinkles can be used and can be customized to the holiday or occasion
  • Shapes - Soft marshmallow that has only set for 1-2 hours can be rolled into balls or small logs for dipping. Stiffer marshmallow that has been allow to set for the full 3 hours or overnight can be cut into squares or other shapes with cookie cutter or a knife.
 

Make Ahead and Storage Instructions

These marshmallows can be made ahead of time and will keep un dipped for up to two weeks when stored in an airtight container at room temperature.
Fully dipped and decorated marshmallows will last for up to one week when stored in an air tight container at room temperature.

Nutrition

Serving: 2candiesCalories: 201kcalCarbohydrates: 33gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 11mgPotassium: 104mgFiber: 1gSugar: 30gVitamin A: 9IUCalcium: 13mgIron: 1mg
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