Homemade Chocolate Marshmallows Recipes

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CHOCOLATE COVERED MARSHMALLOWS



Chocolate Covered Marshmallows image

Easy and yummy. Great for parties.

Provided by Tricia D

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 45m

Yield 10

Number Of Ingredients 2

2 cups semisweet chocolate chips
10 large marshmallows

Steps:

  • Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. Do not overheat or chocolate will scorch.
  • Dip the marshmallows in chocolate using a toothpick or fork to hold them. Place on waxed paper or aluminum foil, and freeze. Let marshmallows sit at room temperature for 5 minutes before serving.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 27.1 g, Fat 10.1 g, Fiber 2 g, Protein 1.5 g, SaturatedFat 6 g, Sodium 9.5 mg, Sugar 22.5 g

CHOCOLATE MARSHMALLOWS



Chocolate Marshmallows image

Homemade Chocolate Marshmallows are downright delicious and quite easy to make. Your hot chocolate and s'mores will never be the same!

Provided by Krissy Allori

Categories     Dessert

Time 35m

Number Of Ingredients 11

3 packages unflavored gelatin
1/2 cup ice cold water
1 1/2 cups sugar (I used ultra fine baking sugar)
1 cup light corn syrup
1/4 teaspoon kosher salt
1/2 cup water
4 ounces dark chocolate (melted)
Nonstick spray
1/4 cup powdered sugar
1/4 cup cocoa powder
1/3 cup cornstarch

Steps:

  • In the bowl of a stand mixer, combine the gelatin with the ice cold water and give it a swirl to ensure the gelatin doesn't clump. Let sit.
  • In a small saucepan, combine sugar, corn syrup, salt, and water. Heat on medium high with the lid on for a few minutes to bring it to a boil. Then, remove the lid and heat on high heat until a candy thermometer reads exactly 240 degrees F. As soon as it reaches temperature, remove it from the heat.
  • With the whisk attached to the stand mixer, start mixing the gelatin and water on low speed. Slowly pour the hot sugar mixture into the bowl. Once all of the hot sugar mixture has been added, turn the speed to high and continue to mix until you get a beautiful white marshmallow mixture that is just warm to the touch, about 8-12 minutes. While this is mixing, melt chocolate in microwave at half power in one minute increments, stirring after each minute. With the mixer still running, add melted chocolate and mix for one more minute.
  • In a separate bowl, combine corn starch, cocoa powder, and powdered sugar. Spray 13x9 inch baking dish with cooking spray as well as a rubber spatula. Add about 1/3 of the corn starch blend, then shake the pan to evenly coat the bottom and sides. Use spatula to transfer the marshmallow mixture from the bowl to the baking dish and spread into an even layer. Top with half of the remaining corn starch mixture, and spread it across the top to cover. Allow the marshmallows to sit uncovered 4-10 hours.
  • Lift the marshmallows out of the pan and transfer to a cutting board. Cut into desired shapes and then roll each individual marshmallow in remaining corn starch mixture to coat all sticky sides.
  • Store in air tight container. They can also be frozen, if needed.

Nutrition Facts : Calories 31 kcal, Carbohydrate 6 g, Sodium 8 mg, Sugar 6 g, ServingSize 1 serving

CHOCOLATE MARSHMALLOWS RECIPE



Chocolate Marshmallows Recipe image

These are the BEST Homemade Chocolate Marshmallows! Soft, fluffy, and very chocolatey. They are perfect for gift giving. And in your hot chocolate too! Detailed recipe for perfect results.INTERMEDIATE - This recipe is easy, but some familiarity is recommended. If you are making this for the first time, I recommend first reading the recipe and post thoroughly, and having all the ingredients measured out before starting. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results (especially important to weigh the cocoa powder).There is a long inactive time that is crucial for curing the marshmallows. You can also cure the marshmallows overnight or even up to 24 hours.

Provided by Dini @ The Flavor Bender

Categories     Candy & Confectionery     Chocolate desserts     Desserts

Time 6h50m

Number Of Ingredients 12

¼ cup confectioner's sugar
¼ cup cocoa powder
27 g gelatin powder (9 tsp OR 3 ¾ gelatin packets)
120 mL water (½ cup)
50 g dutch cocoa powder (about ⅓ cup)
80 mL boiling water (⅓ cup)
1 tbsp vanilla extract
½ tsp instant coffee granules (optional)
450 g white sugar (2 ¼ cups)
112 g golden syrup or corn syrup (⅓ cup)
60 mL water (¼ cup)
¼ tsp sea salt (I prefer to use ½ tsp)

Steps:

  • Apply a thin layer of butter or coconut oil on a 8 or 9 inch square pan. Alternatively, line the pan with parchment paper.
  • Whisk the confectioner's sugar and cocoa powder and set aside. You will not need to use all of it for the marshmallows.
  • Lightly grease a rubber spatula and a small offset spatula with butter or coconut oil - you'll be using these later.
  • Place the water in the bowl of your stand mixer. Sprinkle the gelatin over the water and stir to saturate the gelatin.
  • Set aside for at least 10 minutes to let the gelatin bloom. By the time the sugar syrup is ready, the gelatin will have bloomed.
  • Place the cocoa powder in a small bowl. Add the boiling water and stir until you have a smooth paste.
  • Dissolve the instant coffee in the vanilla extract and stir it in with the cocoa paste to get a smooth mixture. Set aside until needed.
  • Place the sugar, golden syrup or corn syrup, salt, and water in a saucepan.
  • Gently stir to saturate all of the sugar with the water, or make an "x" in the middle of the pot with your fingertip to allow the water to slowly saturate the sugar.
  • Heat the sugar mixture over medium high heat. Swirl the pot to make sure the sugar is dissolving in the liquid.
  • Brush the sides of the pot with a pastry brush dipped in cold water, OR close the pot with the lid and let the sugar syrup simmer for about 1 - 2 minutes. The condensation will help wash down any sugar crystals on the side of the saucepan.
  • Cook the sugar syrup further, swirling the pot frequently (do NOT stir), until the syrup temperature reaches 250 - 252°F with a candy thermometer.
  • Remove the saucepan from the heat. Let it sit for about 30 - 60 seconds until the bubbles subside.
  • Place the mixing bowl (with the bloomed gelatin) in your stand mixer with the whisk attachment. While running the mixer on medium low speed, pour the hot sugar syrup along the side of the bowl. The heat from the syrup will dissolve the gelatin. PLEASE BE CAREFUL, as the syrup is very hot.
  • Mix the gelatin and sugar mixture for about 1 minute, and then add the cocoa paste.
  • Increase the speed to medium - medium high and mix for about 3 - 4 minutes.
  • Increase the speed to high (the mixture should be slightly thicker), and whisk for a further 6 - 10 minutes, or until the mixture is ready.
  • The mixture is ready when it has doubled in size, and the marshmallow is a pale brown color with a glossy meringue like texture.
  • At this point, you should be able to see the marshmallow mix form strings that pull away from the side of the bowl as it's being mixed, and the bowl should still feel a little warm.
  • When the marshmallow mix is ready, scrape it all out into the prepared pan using the rubber spatula.
  • Working quickly, evenly spread the marshmallow mix in the pan with the offset spatula.
  • With a small sieve, sift the mallow mix over the surface of the marshmallow. Make sure the whole surface is coated in a thin, even layer.
  • Allow the marshmallow to cure (at room temperature) for at least 6 hours.
  • Once the marshmallow is cured, lift it out of the pan and place it on a cutting board. Gently peel off the parchment paper from the sides, so it's easier to cut it.
  • Cut the marshmallow into the size you prefer. I prefer to cut them into 6 x 6 for 36 pieces.
  • Use a clean, dry, sharp knife to cut through the marshmallow, wiping the blade clean between cuts.
  • Coat the cut marshmallows with the mallow mix to prevent the sides from being sticky.
  • The marshmallows are now ready to be eaten.
  • The marshmallows should be stored in an airtight container or jar. Keep them at room temperature. NOT in the fridge or freezer.

Nutrition Facts : ServingSize 1 marshmallow, Calories 65 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 18 mg, Fiber 1 g, Sugar 15 g

HOT COCOA AND HOMEMADE MARSHMALLOWS



Hot Cocoa and Homemade Marshmallows image

Provided by Tyler Florence

Categories     beverage

Time 17m

Yield 4 serving

Number Of Ingredients 12

3/4 cup powdered milk
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/2 cup cocoa powder
4 ounces bittersweet chocolate
Homemade Marshmallows, recipe follows
3 tablespoons (3 packets) powdered gelatin*
2 cups cold water
2 cups sugar
2 egg whites**
2 cups confectioners' sugar, sifted, plus more for dusting pan and marshmallows
Butter, for greasing pan

Steps:

  • Combine all the dry ingredients in a large bowl and mix well. Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size. Mix well with a wooden spoon and then store in a dry airtight container. To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix. Heat in a small saucepan over low heat, stirring with a whisk. Heat until hot, but do not boil, about 6 to 7 minutes. Serve with marshmallows.
  • In a medium sized saucepan soak the gelatin in the cold water. After the gelatin has softened, approximately 10 minutes, add the regular sugar and then gently dissolve over low heat, approximately 8 minutes. Remove from the heat and allow to cool to room temperature.
  • In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners' sugar. While the mixer is on low, slowly pour in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks.
  • Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter, and coat with confectioners' sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.
  • Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners' sugar.

MOMMA REINER'S CHOCOLATE-COVERED MARSHMALLOWS



Momma Reiner's Chocolate-Covered Marshmallows image

This wonderful recipe for sweet chocolate-covered marshmallows is courtesy of Kimberly Reiner of Momma Reiner's Fudge.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 30 chocolate-covered marshmallows

Number Of Ingredients 10

Nonstick cooking spray
2 tablespoons plus 1/2 teaspoon unflavored gelatin
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 large egg whites
1/2 teaspoon pure vanilla extract
1 cup cornstarch
Momma Reiner's Chocolate Fudge

Steps:

  • Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.
  • In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat and add gelatin mixture; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.
  • Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
  • Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.
  • Line a baking sheet with parchment paper; set aside. Working with 1 marshmallow at a time, insert skewer into a marshmallow and dip in fudge until coated on all sides, removing any excess from bottom of marshmallow; place on prepared baking sheet. Repeat process with remaining marshmallows (you will have some marshmallows left over). Let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days.

EASY CHOCOLATE COVERED MARSHMALLOWS!



Easy Chocolate Covered Marshmallows! image

Easy recipe and after you coat with the chocolate you can dip in sprinkles-whatever colors fit your occasion, or you can roll in finely chopped nuts! Lots of fun for you and the kids will love helping! This recipe doubles, triples, etc. easily! Enjoy! :)

Provided by Sharon123

Categories     Lunch/Snacks

Time 7m

Yield 14 marshmallows

Number Of Ingredients 5

1 cup semi-sweet chocolate chips (or you can use dark, milk chocolate, bittersweet)
1 tablespoon vegetable shortening
14 marshmallows
colored sprinkles, your choice of color (optional)
1 cup nuts, finely chopped (optional)

Steps:

  • In a 1-cup glass measure, heat together chocolate chips and shortening in a microwave oven on High about 1½ to 2 minutes, or until chocolate is melted and smooth when stirred. Or you may heat in a double boiler(I just place a pan that fits slightly in another pan that has boiling water and stir till melted and smooth).
  • Using a fork, dip each marshmallow into chocolate over a cup. Place marshmallows 1 inch apart on a wax paper-lined baking sheet; immediately sprinkle sprinkles or the nuts on top, if using.
  • Refrigerate until chocolate is firm, 45 to 60 minutes. Store, covered, in refrigerator. Enjoy!

HOMEMADE HOLIDAY MARSHMALLOWS



Homemade Holiday Marshmallows image

This marshmallow recipe was my grandpa's favorite. At Christmastime, he would be busy making homemade marshmallows for his family and friends. -Diana Byron, New London, Ohio

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 9-1/2 dozen.

Number Of Ingredients 9

2 teaspoons butter
3 envelopes unflavored gelatin
1 cup cold water, divided
2 cups sugar
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon clear vanilla extract
Optional toppings: Melted chocolate, hot fudge and/or caramel ice cream topping
Optional garnishes: Baking cocoa, confectioners' sugar, crushed assorted candies, chopped nuts, colored sugars and/or sprinkles

Steps:

  • Line a 13x9-in. pan with foil and grease the foil with butter; set aside., In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage)., Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in vanilla. Spread into prepared pan. Cover and let stand at room temperature for 6 hours or overnight., Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares. Dip or drizzle marshmallows with toppings if desired; coat with garnishes as desired. Store in an airtight container in a cool, dry place.

Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

HOMEMADE MARSHMALLOWS



Homemade Marshmallows image

Pulling off a homemade marshmallow recipe is easier than you think. This recipe gives you perfectly gooey marshmallows. Sandwich it into a s'more, or just dip your marshmallow in hot chocolate. Friends will definitely want to know where you found the recipe!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 24

Number Of Ingredients 7

Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar

Steps:

  • Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
  • Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
  • Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
  • Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
  • Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat.

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From foodnewsnews.com


HOMEMADE CHOCOLATE MARSHMALLOWS RECIPE - ALL INFORMATION …
Homemade Chocolate Marshmallows Recipe - Food.com top www.food.com. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes. Spoon warm cocoa mixture into gelatin, and stir or mix on low to thoroughly combine. Place remaining 1/2 cup of water, corn syrup, and sugar in a medium saucepan ...
From therecipes.info


MELTED CHOCOLATE MARSHMALLOW RECIPE? – SWEETANDSARA
2022-04-07 Melt chocolate chips and wafer melt chocolate in a microwave safe bowl on 50% power for a minute or two, stirring every 15 seconds, until smooth. Mix with the caramel marshmallows dipped in the chocolate. Smoothing chocolate out all around is one of the things you can do by using a spoon. Pour excess chocolate off in a parchment lined pan ...
From sweetandsara.com


CHOCOLATE COVERED MARSHMALLOWS - TASTES BETTER FROM SCRATCH
2021-02-12 Add chocolate chips or wafers to a microwave safe bowl on 50% power for 1-2 minutes, stirring every 15 seconds, until smooth and melted. Dip caramel coated marshmallows in the chocolate. Use a spoon to help smooth chocolate all around. Allow excess chocolate to drip off, and return to parchment lined pan. Refrigerate for 15 minutes or until ...
From tastesbetterfromscratch.com


HOMEMADE MARSHMALLOWS DIPPED IN CHOCOLATE - I AM BAKER
2015-03-09 In a bowl, combine powdered sugar and cornstarch; sprinkle about 1/4 of the mixture evenly onto a large cutting board. Remove plastic wrap from top of marshmallows. Loosen sides of marshmallow mixture if necessary and carefully invert onto the cutting board. Remove plastic wrap or paper.
From iambaker.net


HOMEMADE CHOCOLATE MARSHMALLOW RECIPE : OPTIMAL RESOLUTION …
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Homemade Chocolate Marshmallow Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


RECIPES WITH CHOCOLATE AND MARSHMALLOWS - CREATE THE MOST …
All cool recipes and cooking guide for Recipes With Chocolate And Marshmallows are provided here for you to discover and enjoy ... Homemade Healthy Chocolate Chip Cookies Healthy Picadillo Recipe Cooking Light Healthy Carrot Side Dish Recipe Healthy Jackfruit Recipes Healthy Homemade Fudgesicle Recipe Popsicle Recipes Healthy Healthy Snacks With Tea …
From recipeshappy.com


HOW TO MAKE HOMEMADE MARSHMALLOWS | THE RECIPE CRITIC
2021-12-29 Add the ½ cup cold water, and let it sit and soak for 10 minutes. In a medium saucepan, add the sugar, Karo syrup, and ¼ cup of water. Heat over the stove on medium-high heat, and whisk together until it comes to a rolling boil. Boil for 1 minute. Pour the boiling syrup over the soaked gelatin. Add the salt.
From therecipecritic.com


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