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Chocolate Covered Marshmallows
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Chocolate Covered Marshmallows
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These homemade marshmallows are lighter and fluffier than their store-bought cousins and when surrounded by a hard chocolate shell - WOW! Put them in a heart shaped box and you're guaranteed to impress.

Prep time
Bake/Cook time
Plan for

Stand time 3 to 4 hours

50 - 60 marshmallows
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Chocolate Covered Marshmallows
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Plan For

Stand time 3 to 4 hours

Yield :
50 - 60 marshmallows



  1. Line an 8 x 8 square pan with foil. Lightly grease the foil and set aside.
  2. Pour 1/2 cup water in mixer bowl and sprinkle gelatin over top. Turn mixer on low and allow to bloom for 5 to 10 minutes.
  3. While gelatin blooms, boil 1/4 cup water, corn syrup and sugar over medium heat. Continue to boil for 1 1/2 minute.
  4. Immediately pour hot sugar mixture slowly into gelatin mixture as your mixer is on low. When incorporated, turn up to medium high and whip for 5 minutes. Add vanilla extract.  Turn up to high and whip for another 7 minutes or until mixture has tripled in volume and has formed stiff peaks.
  5. Quickly spread into prepared pan. Combine powdered sugar and cornstarch in a small bowl; Sprinkle top of marshmallows with the mixture. Allow to set for 3 to 4 hours.
  6. Remove marshmallows from pan and cut with a well oiled knife. Cookie cutters can also be used to shape marshmallows according to theme or event.
  7. Heat chocolate and oil in microwave in 30 second increments until chocolate is smooth.  Using a wooden skewer, dip prepared marshmallows completely in chocolate and place onto parchment paper.  Decorate with decorator sugar or sprinkles, if desired.  Leave on parchment until chocolate has set.


Recipe developed for Dixie Crystals by Susan Whetzel @doughmesstic.

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