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. 😉
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
- Cooking spray
- 3 packages unflavored gelatin (vegetarian substitutions)
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 cups chocolate chips
- 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.
- 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.
- 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.
- Add vanilla to marshmallow mixture, then whip for another 30 seconds or so until it’s completely mixed in.
- Line the inside of a 9×13-inch cake pan with tin foil, then coat with cooking spray.
- 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.
- 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.
- Cut marshmallow into squares. (It helps to continually coat the knife with powdered sugar to keep them from sticking.)
- Dust all sides of marshmallow pieces with powdered sugar.
- Prepare a cake pan or cookie sheet covered with parchment paper to set chocolate-dipped marshmallows on.
- 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.
- Pour in chocolate chips.
- Stir until completely melted.
- 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.
- 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.