Chocolate-Covered Geometric Mallows

Of all the different marshmallows I’ve created on my blog—from the slightly elaborate to the super simple—my favorite is still the not-remotely-inventive basic chocolate-covered ones. I mean, what else do you really need? (Besides maybe a couple graham crackers…mmm.) While they are truly happieness in my mouth, I started to get tired of them always looking the same, so recently figured out a way to jazz ’em up a little. Gotta keep Marshmallow Monday interesting!

For this post, I made my standard chocolate-dipped mallows, but dipped them corner first and only went halfway up to create a triangle. Then I arranged them in fun, geometric patterns. This is such a great way to make this easy recipe look really striking. Do this for your next party to amaze and astound your guests. 😉

Enjoy!

M

SEE how it’s done—check out the how-to video for this recipe on FeedFeed!

Chocolate-Covered Geometric Mallows
Prep time: 35 min | Ready in: 6 hours, 35 min
Ingredients:

• Cooking spray
• 3 packages unflavored gelatin (vegetarian substitutions)
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 2 cups chocolate chips

Directions:

1. In a large mixing bowl, combine 1/2 of a cup of cold water with the packets of gelatin and allow to sit until gelatin forms, about 15 minutes.
2. In a small saucepan on medium heat, combine the sugar and a 1/2 of a cup of cold water and stir until sugar has dissolved–about 3 to 5 minutes. Increase heat to bring mixture to a boil. Keep the mixture at a boil until the temperature reaches 240 degrees F on a candy thermometer. Remove from heat.
3. Slowly pour sugar mixture into the bowl with the gelatin, simultaneously using a mixer on low. Gradually increase speed to high and continue whipping until the mix is very thick, about 10 to 15 minutes–imagine the consistency of pourable taffy. NOTE: A stand-up mixer is ideal for this type of recipe, but rest assured, you can do this with an electric hand mixer. I did it–it just requires a little coordination and comfortable shoes.
   
4. Add vanilla to marshmallow mixture, then whip for another 30 seconds or so until it’s completely mixed in.
5. Line the inside of a 9×13-inch cake pan with tin foil, then coat with cooking spray.
6. Pour the mixture into the cake pan, smoothing the surface with a spatula. (Spray spatula with cooking spray as needed to keep it from sticking.) Let the marshmallow sit for about 6 hours, uncovered, until completely set.
7. Cover a surface larger than the marshmallow slab with powdered sugar and flip the cake pan over so that marshmallow lands on the dusted surface.
8. Cut marshmallow into squares. (It helps to continually coat the knife with powdered sugar to keep them from sticking.)
   
9. Dust all sides of marshmallow pieces with powdered sugar.
   
10. Prepare a cake pan or cookie sheet covered with parchment paper to set chocolate-dipped marshmallows on.
11. Over high heat, bring 1 to 2 inches of water to a boil in a medium saucepan. Reduce heat to low and place a bowl in the saucepan. Be sure the water doesn’t get displaced enough to spill over into the bowl.
12. Pour in chocolate chips.
    
13. Stir until completely melted.
    
14. Dip one corner of marshmallow into chocolate to cover half of marshmallow in the shape of a triangle, then place chocolate side up on plate or cookie sheet.
15. Once all marshmallows are finished, refrigerate for 15 to 20 minutes until chocolate has hardened. Store, covered in a cool spot until serving.

Here are some fun ways to arrange them for a party:

Check out these marshmallow tips for a little extra help.