Chocolate Dipped Marshmallows

Time to Cook: 
20 min
Time to Prepare: 
3 hrs +
Number of Servings: 
Learn More About This Recipe +

If I were to be completely honest, I would tell you that I’ve never really liked marshmallows. I’m not sure if it’s the texture or their tooth aching sweetness, but other than in my childhood cereal squares I’ve never been a fan. However, in my search for making all sorts of things homemade, I’ve continually come across recipes for homemade marshmallows, and thought I’d give them a shot.

Oh my goodness. You have to make these.

Like most things, marshmallows made from scratch are nothing like their store bought counterparts. Fluffy, light, and much fresher tasting, they are a completely different treat. They are also very easy to make despite what some people may tell you. If you have a good mixer, the right equipment, and some patience you’ll find that they are in fact no harder than making a batch of homemade cookies.

I think the trick is that if this is your very first time making marshmallows, keep it to a small batch so they are easy to handle. Too large and you’ll have marshmallow goo all over your kitchen. This batch makes enough to let you experiment and pop some in a hot chocolate or smoosh between graham crackers with chocolate for a s’more, but not so many you’ll be stuck with tons of them. You could even make these to give to co-workers or hand out on Valentine's day to a small sized class of children if you were so inclined. Since they are soy, gluten, and nut free you can share them without a worry, too.

Before you start on your marshmallow making adventure, you need some specific equipment:

  • a good mixer. A stand one is best, but you can use a hand held if you need to.
  • candy thermometer
  • wire mesh sieve for sifting icing sugar

Don't let the technical bits scare you off. Marshmallows are not only delicious, they are easy, too!

You haven't had marshmallows until you've eaten a homemade one.


1/2 cup granulated sugar

1 Tbsp, 1 1/2 tsp unflavored gelatin

1/2 cup cold water (divided into two 1/4 cups)

1/4 cup light corn syrup

Pinch salt

1 large egg white (or, 1 ounce /30 ml)

2 tsp vanilla extract

Icing sugar


1. Lightly oil a 9x9 inch metal cake pan, then holding it over your sink, sift some icing sugar over top and bang it around the bottom and sides of the pan to coat. This can be kind of messy, and doing it over the sink allows to the excess to fall there rather than all over your kitchen. It would be best to use a neutral oil, such as canola or grapeseed.

2. Pour 1/4 cup of the cold water into the bottom of your stand mixer and sprinkle the gelatin over top. Let it sit.

3. Measure the sugar, corn syrup, salt, and other 1/4 cup of water into a small pot. Give it a stir, and then heat it over medium low heat. Don’t stir it anymore! You don’t want the sugar to crystallize. The sugar will melt on its own. Watch the mixture carefully, and using a candy thermometer, bring it to 240 F. This will take about five minutes or so. You can remove the mixture from the heat at about 235 F, as the temperature will continue to rise in the pan. You may need to occasionally tip it to really submerge the end of the candy thermometer.

*Note: hot sugar syrup will give you a very nasty burn. Be very careful with this and don’t allow your children to do this step.

4. With the mixer running on low and using your whip attachment, gently add the hot sugar syrup to the softened gelatin. You don’t want the mixture to hit the whisk and then splatter all over the bowl. Pour it slowly, in a steady stream, into the side so that it’s incorporated without being flung around. Once all the hot sugar syrup is in the bowl, turn the mixer up to high and beat it well for about 5 minutes until it’s white, fluffy, and tripled in volume. Set aside.

5. In a separate bowl with clean beaters, beat your egg white and vanilla until it just holds stiff peaks.

6.  Scrape the egg white mixture into the sugar and gelatin mixture. Beat them together until just combined. Using a spatula, scrape the mixture out into the prepared pan. It will be very sticky and you won’t get all of it out, but don’t worry-most will. The bits left behind are for you to eat, right?

7. Smooth the marshmallow mixture evenly in the pan with a lightly damp offset spatula or the back of a spoon.  Sift about 1 1/2-2 tbsp of icing sugar over top of the mixture and chill for 3 hours or up to 12 hours.

8. When you are ready to remove the marshmallow from the pan, gently run your fingers along the edges of the pan to loosen the marshmallow, then slowly peel the slab out of the pan, being careful not to tear it. Set on a cutting board with the top side (the one that had icing sugar on it), down. Sift a bit of icing sugar on the top to counter the stickiness. Cut out small heart shapes in the marshmallow, tossing the cut pieces in a bit more icing sugar in a bowl to coat. You should get about 19-20 hearts.

9. Set the cut and sugared marshmallows aside on a rimmed baking sheet lined with parchment paper. When you have finished cutting out your heart shapes, cut the remaining bits into small pieces suitable for putting in mugs of hot chocolate and toss them with some icing sugar in a bowl. These can be stored in an airtight container in a cool space for about a week.

10. In a small saucepan, melt about 5 oz of bittersweet or semi sweet chocolate with 1/2 tsp shortening over low heat until smooth. Let the chocolate cool a bit and transfer to a small bowl. Dip the marshmallows, submerging half of the heat into the melted chocolate, and then set onto the parchment lined baking sheet. Top with a few sprinkles. Let sit for a few hours to harden up, or you can put the tray into the fridge for a few minutes to help the process along.

11. The chocolate dipped marshmallows should be consumed within a day or so. If I were going to make them ahead to package up and take somewhere special, I'd make and dip them the day before. Store the marshmallows in a sealed airtight container in a cool place for up to a week. If you are storing chocolate dipped ones, put parchment paper between layers so the chocolate doesn't mar the milky white bits.

Now, just TRY not to eat them all. We certainly couldn't resist. Not even a little bit.

Makes 20 medium sized marshmallow hearts and about 1 cup of marshmallow bits perfect for hot chocolate