We love sharing classic southern recipes and new-found favorites that any novice cook or baker can make at home. But, every now and then we work up a recipe that is a little more involved, but so worth the extra time. Such is the case with homemade marshmallows.
If you’re a marshmallow lover like we are, you will appreciate the fact that we took homemade marshmallows to a new level by combining beer and chocolate for this unique recipe. The result was a match made in marshmallow heaven!
Don’t let the thought of making marshmallows from scratch scare you. All you need is some patience, a sturdy mixer and a good candy thermometer to make them. For this twist, we took a classic marshmallow recipe and replaced the liquid with a good stout beer. After they set for a few hours, we carefully cut them and dipped each one into dark chocolate and topped with a mini pretzel. The beer taste is mild, but not at all overpowered by the chocolate.
If you’re wanting to bring a unique treat to your holiday parties this year, now’s the time to start practicing up on Chocolate Covered Beer Marshmallows!
NOTE: It’s important to open the beer and let it sit out for several hours to go flat before using.
CHOCOLATE COVERED BEER MARSHMALLOWS
- Prep Time: 3.5 hours
- Persons: 8
- Difficulty: Advanced
- 3 envelopes unflavored gelatin
- 1 cup stout beer, divided
- 2 teaspoons vanilla extract
- 1/3 cup light corn syrup
- 1 3/4 cups granulated sugar
- 1/4 teaspoon sea salt
- 1/4 cup powdered sugar
- 1-12 oz. bag of dark chocolate chips
- 1 Tablespoon Crisco shortening
- mini pretzel twists
- In a small bowl, stir together gelatin, 1/2 cup of the beer and the vanilla extract. Set aside to allow the gelatin to bloom.
- In a 4-quart stock pot stir together remaining 1/2 cup beer, corn syrup, granulated sugar and sea salt. Cook over medium heat, stirring constantly, until mixture begins to boil. Increase heat to medium high then cook without stirring until mixture reaches 250 degrees F on a digital or candy thermometer.
- Pour mixture into the bowl of a stand mixer and allow to cool to 215 degrees F. Add the gelatin mixture then whisk on low speed until gelatin has melted. Increase mixer speed to medium-high and whisk until the mixture is fluffy and white and holds a stiff peak.
- Line an 8-inch square baking pan with parchment paper and spray with non-stick spray. Spread marshmallows into the pan evenly and cover with foil. Chill in the refrigerator for at least 3 hours.
- Using the parchment paper, lift marshmallows out of the pan and dust generously with powdered sugar. Cut into 1 1/2 to 2-inch squares.
- Add chocolate chips and shortening to a small microwave-safe bowl. Heat at 30 second intervals, stirring after each, until the chips are melted and smooth. Dip each marshmallow into the chocolate, making sure you coat them completely. Place on parchment or waxed paper and top with a pretzel. Allow to set up completely before packaging or serving. ENJOY!
30-Minute Skillet Gnocchi Lasagna
ULTIMATE Copycat Restaurant Spinach Queso
How to Make Crack BLT Skillet Totchos
How To Make Lunch Lady Brownies
How To Make Ranch Style JOHN WAYNE CASSEROLE
You Can Make Whipped Hot Chocolate...Three Ways!
How to Make Honeycomb Toffee (aka Sponge Candy)
How to Make Old-Fashioned Divinity
Johnny Cash's Mom's Pineapple Pie