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Homemade Chocolate Dipped Marshmallows

It’s a process that sounds daunting, but making your own marshmallows is actually quick and easy. Homemade marshmallows taste quite different from the store-bought version, in both flavor and texture. They’re sweet, light and airy, and have a texture that you don’t normally find in a store-bought version. It’s also pretty cool to tell people you made your own marshmallows! (Trust us, your friends will be impressed.) After making our marshmallows, dunk them in either melted Sweet & Salty or Sea Salt Surf chocolate bars (milk and dark chocolate, respectively). Adding the chocolate shell took these treats over the top!


  • 3 packages unflavored gelatin
  • 1 cup cold water, divided
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • Confectioners' sugar, for dusting
  • 2-3 Sweet & Salty chocolate bars
  • 2-3 Sea Salt Surf chocolate bars

Special Equipment Needed: Candy Thermometer, Electric Mixer


  1. Combine all three packets of gelatin and ½ cup of cold water in the bowl of an electric mixer fitted with the whisk attachment. Allow to sit while you make the sugar syrup.
  2. Combine the sugar, corn syrup, salt, and ½ cup water into a sauce pan and cook over medium heat until the sugar dissolves. Raise heat to high and cook until the sugar syrup reaches 240º F on a candy thermometer (about 7 minutes). Remove from heat.
  3. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.
  4. When all the syrup has been added, put the mixer on high and whip until the mixture is very thick and shiny, about 15 minutes.
  5. While the mixture is whipping, generously (and we mean really generously) dust an 8x12 inch nonmetal baking dish with confectioners’ sugar.
  6. When the marshmallow fluff has reached the desired texture, add the vanilla and mix thoroughly.
  7. Pour the marshmallow mixture into the prepped baking dish. Smooth out the top, and add either more confectioners’ sugar, or desired decorative toppings. Let the marshmallows stand uncovered overnight until they’re dried out.
  8. Once the marshmallows have dried out, turn the marshmallows out onto a board that has also been dusted with confectioners’ sugar. Cut them into squares and dust with more confectioners’ sugar.
  9. Take ¾ of the milk or dark chocolate that you are going to be melting and melt in the microwave in 30 second increments until completely melted. Should be about 1-minute total to melt. Remove from microwave and add remaining chocolate into the melted chocolate; stir until melted.
  10. Dunk your marshmallows in the melted chocolate and set on a sheet of parchment paper to dry.
  11. Once they’re all coated, eat and enjoy!

Marshmallows are best enjoyed the day they are made. Recipe adapted from Ina Garten.