Chocolate Covered Marshmallows
A chocolate covered marshmallow brings out the best of both worlds: a smooth, velvety chocolate shell and a soft, airy marshmallow center. It’s the kind of treat that looks festive, comes together quickly, and adapts to almost any type of celebration or craving. If you’re searching for a crowd-pleasing homemade confection or a gift that feels thoughtful, this recipe offers everything you need—from ingredient basics to pro tips and creative flavor twists.
What Makes Chocolate Covered Marshmallows Special
Chocolate covered marshmallows tap into that nostalgic joy of childhood sweets but add a grown-up twist. Instead of relying on packaged versions, you control each ingredient. You pick your chocolate—bittersweet, semisweet, white, or even ruby. Each brings out a new flavor profile. Decorating these treats can be as classic or as wild as you like, from rainbow jimmies to smoky sea salt flakes.
Beyond their flavor, chocolate covered marshmallows deliver on versatility. They work as edible party favors, quick desserts for the holidays, or simply a fun kitchen project to share with kids or friends. With the right approach, you can style them for winter festivities, weddings, birthdays, or just because.
Ingredients Breakdown
Simple pantry staples gets you started. Here’s a closer look at what you’ll need:
- Marshmallows: Jumbo or large marshmallows provide the ideal surface for dipping. Miniature varieties tend to disappear into the chocolate, losing that chewy, satisfying bite.
- Chocolate: Choose high-quality chocolate bars or melting wafers for the smoothest finish. Options include:
- Dark chocolate (bittersweet or semisweet)
- Milk chocolate
- White chocolate
- Compound coating or couverture chocolate for professional shine
- Coconut Oil or Vegetable Shortening: A small amount ensures your chocolate melts evenly and remains glossy after setting. This step improves the snap and prevents a dull, chalky finish.
- Toppings (optional): Here’s where you can get creative. Some favorites:
- Sprinkles (holiday or classic)
- Shredded coconut
- Mini chocolate chips
- Crushed nuts (almonds, pistachios, hazelnuts)
- Graham cracker crumbs
- Flaky sea salt
- Crushed peppermint candy
- Freeze-dried fruit
- Sticks or Skewers: Lollipop sticks or wooden skewers make dipping and serving simple.
Equipment Checklist
A few basic tools help streamline the process and keep things tidy:
- Microwave-safe or heatproof bowl for melting chocolate
- Spatula or fork for stirring and dipping
- Baking sheet lined with parchment or wax paper
- Cooling rack (optional)
- Styrofoam block, colander, or upright container for setting dipped marshmallows upright, if desired
Step-by-Step Instructions
Let’s walk through the process, beginning to end.
1. Prep Your Workspace
Set out all ingredients and toppings in small bowls. Line a baking sheet with parchment paper for the finished marshmallows. If you want to stick the dipped marshmallows upright while setting, prepare a styrofoam block or similar holder.
2. Melt the Chocolate
Cut your chocolate bars or use chips/wafers. Place chocolate and coconut oil (about 1 tablespoon oil per 8 ounces chocolate) in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until completely smooth. For stovetop melting, use a double boiler over gentle heat. Stir frequently to prevent scorching. The chocolate should be fluid but not too thin.
| Chocolate Type | Melting Temp Range (°F) | Best For |
|---|---|---|
| Dark/Semisweet | 115–120 | Rich, deep flavor |
| Milk | 110–115 | Sweeter profile |
| White | 105–110 | Color contrast |
3. Prepare the Marshmallows
Gently insert skewers or lollipop sticks into one end of each marshmallow. Try not to push all the way through, as that can cause splitting. If you prefer, use pretzel rods for a sweet and salty twist.
4. Dip and Decorate
Dip each marshmallow into the melted chocolate, submerging about two-thirds of the marshmallow. Let the excess chocolate drip back into the bowl. Immediately add toppings by sprinkling them over the wet chocolate. For neat, even coverage, roll the marshmallow gently or spoon toppings on while rotating.
If you want layers—such as drizzles of a second kind of chocolate—let the first layer set, then drizzle with a contrasting chocolate using a fork or piping bag.
5. Set the Chocolate
Arrange dipped marshmallows on the lined baking sheet. For a glossy, evenly set chocolate, chill them in the refrigerator for 20 minutes, or at room temperature if the ambient temperature is cool. If using a styrofoam stand, stick the marshmallow handles upright for classic “pop” style.
6. Serve or Gift
Once set, chocolate covered marshmallows are ready to enjoy or package for gifts. Make sure they’re fully cool to preserve a crisp chocolate shell.
Creative Variations
The classic approach works beautifully, but a few simple tweaks enhance these treats for any occasion:
- S’mores Pops: After dipping, roll marshmallows in graham cracker crumbs. For extra decadence, add a small square of baked chocolate or a torched top.
- Holiday Themed: Use colored sprinkles, sanding sugar, or edible glitter in seasonal palettes—red and green for Christmas, pastels for spring.
- Nutty Crunch: Dust with finely chopped nuts, or press a single whole nut into the chocolate as a finishing accent.
- Flavor Infusion: Stir a pinch of ground cinnamon, espresso powder, or chili into the melted chocolate for a subtle twist.
- Pretzel Pops: Swap out sticks for pretzel rods, adding crunch and a hint of salt.
Pro Tips for Best Results
- Consistent Dipping: For an even coat, tap excess chocolate off gently while twirling the marshmallow. Too much chocolate creates heavy drips and uneven setting.
- Chill, Don’t Freeze: Setting chocolate in the refrigerator helps avoid sugar bloom, which can leave white streaks. Avoid freezing while setting, as condensation later can soften the marshmallows or dull the chocolate.
- Batch Work: Work in batches of 3–4 marshmallows at a time. Chocolate can set quickly, making it easier to add toppings before it hardens.
- Use the Right Chocolate: Couverture chocolate gives the smoothest and glossiest finish. If using basic chocolate chips, a splash more oil keeps the texture smooth.
Storage and Shelf Life
Chocolate covered marshmallows keep well when stored properly:
- Place in a single layer in an airtight container.
- Store at room temperature in a cool, dry spot for up to 5 days.
- If your kitchen is warm, refrigerate for up to a week.
- For longer storage, freeze in a freezer-safe bag for up to two months. Thaw in the refrigerator before serving to avoid condensation.
| Storage Method | Shelf Life | Special Notes |
|---|---|---|
| Room Temp | 3–5 days | Avoid heat and humidity |
| Refrigerator | 1 week | Allow to come to room temp |
| Freezer | 2 months | Wrap well to prevent frost |
Serving and Presentation Ideas
Presentation makes all the difference, especially if gifting or serving to guests.
- Stack marshmallows on a platter in pyramids for a beautiful centerpiece.
- Individually wrap each pop in cellophane tied with ribbon for party favors.
- Pair with hot chocolate kits during winter, or alongside a selection of fresh fruit at parties.
- For a playful touch, stand pops upright in a decorated cup or jar filled with sugar or candies.
Troubleshooting Common Issues
- Chocolate Clumps or Seizes: If chocolate turns grainy, a small splash of oil or more gentle heat can restore fluidity. Water droplets can cause seizing—keep all utensils dry.
- Chocolate Doesn’t Set: Too much oil or humidity can affect the finish. Chill to speed things along.
- Sticky Marshmallows: If stored too long or in humid conditions, marshmallows might weep or feel sticky. Use fresh marshmallows and airtight storage to prevent this.
Why Make Chocolate Covered Marshmallows at Home?
Homemade chocolate covered marshmallows offer more than just a treat. You know the exact ingredients, adjust flavors and toppings as you please, and can tailor the recipe to accommodate allergies or preferences. They’re quick, mess-friendly for kids, and deliver professional results with minimal equipment.
Perfect for holidays, birthdays, or spontaneous cravings, these confections tap into creativity. Once you see how simple and rewarding they are, you’ll return to the recipe time and time again.
Chocolate covered marshmallows bring a simple kind of magic to any table. They’re sweet, soft, and easy to adapt. Choose your favorite chocolate, pick a few toppings, and get dunking. Whether you serve them on a stick, dress them up for gifting, or enjoy them straight from the fridge, these treats are sure to bring a smile.
Chocolate Covered Marshmallows
I should warn you: these chocolate covered marshmallows are dangerously addictive! They’re fun and sweet. They’re perfect for parties. They’re great for gift-giving.
Ingredients
- 10 ounces high-quality chocolate (dark, milk, or white)
- 35 lollipop or cake pop sticks, optional
- 2 tablespoons coconut oil or vegetable shortening
- Optional Toppings: crushed nuts, sprinkles, toffee bits, sea salt, crushed candy canes, etc.
- 1 bag large or jumbo marshmallows (about 35 marshmallows)
Instructions
- In a microwave-safe bowl, combine the chocolate and coconut oil. Microwave in 30-second intervals, stirring well between each spin, until smooth and shiny.
- Dip Method 1: Use a fork or skewer to dip the marshmallows into the chocolate, either halfway or fully submerged. Allow excess chocolate to drip off, then carefully transfer them to the baking sheet and sprinkle over any desired toppings.
- Dip Method 2: Dip the tips of 35 lollipop or cake pop sticks into the melted chocolate and insert them into each marshmallow. Repeat until all the marshmallows have sticks, then let the chocolate set. Use the stick to dip the marshmallow into the chocolate. Then, stand them upright on the baking sheet or insert then ends into a styrofoam block. Add any desired toppings while the chocolate is still wet.
- When all the marshmallows are dipped and decorated, place the tray into the fridge for 15-20 minutes or until the chocolate is hard. Serve and enjoy!