BY: Lively Staff

December 18, 2018

How to Make Chocolate-Dipped Marshmallows for Your Holiday Party

It takes just a few ingredients (along with our pastured Beef Gelatin) to get these Chocolate-Dipped Marshmallows into your next cup of hot chocolate. They’re light and fluffy, yet free of preservatives and stabilizers that you’ll find in store-bought versions. We’d even argue you’ll love these so much more. Cut into large squares for easy dosing or tiny squares for bite-sized treats that your kids will love.

RELATED: Try Vital Proteins Beef Gelatin!

marshmallows

Chocolate-Dipped Marshmallows

Yields 8-12 giant marshmallows

Ingredients:

  • 1 C filtered water, divided
  • 2 scoops Vital Proteins Beef Gelatin
  • 1 C honey or maple syrup
  • ¼ t sea salt
  • 1 t vanilla extract
  • Tapioca or arrowroot starch, for dusting
  • ½ C dark chocolate chips
  • 2 t coconut oil, plus more for greasing

Directions:

  1. Add ½ cup of the filtered water with the Beef Gelatin in the bowl of a standing mixer. Stir and set aside 3 minutes to allow the gelatin to bloom.
  2. Combine the remaining ½ cup of filtered water with the honey or maple syrup and sea salt in a medium saucepan. Cook over medium-low heat until mixture reaches 280°F, about 30 minutes.
  3. With a whisk fitted to the standing mixer, turn the mixer on low speed. Slowly pour the hot syrup into the gelatin. Continue mixing until it appears the gelatin has melted, about 1 minute. Turn the mixer up to medium speed for 3 minutes, then to high speed for 3 minutes, or until the mixture has doubled in volume and holds a stiff peak.
  4. Add in the vanilla and whip briefly to incorporate.
  5. Grease a standard 1-lb. bread loaf pan with coconut oil and dust with a light layer of tapioca or arrowroot starch. Pour the whipped marshmallow into the pan. Set it in a cool, dry place for 4+ hours, or until firm.
  6. Once set, dump the marshmallow out onto a surface dusted with more starch. Cut into squares and dust all sides with additional starch.
  7. Melt the chocolate chips with 2 teaspoons of coconut oil in a double boiler or microwave at 30 second intervals, stirring in between.  
  8. Dip the cut marshmallows into the chocolate and arrange them on a parchment-lined baking sheet.  
  9. Move the marshmallows into the freezer for 15 minutes to set the chocolate. Store the marshmallows in the refrigerator if not consuming immediately.

More Stories For You