The Art of Darkness

Homemade Halloween Marshmallows

October 20th, 2011 by Cobwebs

MarshmallowMarshmallows are one of those candies that seem like they’d be much harder to make than they really are. Chocolate-dipping anything increases its Fanciness Quotient exponentially. Therefore, chocolate-dipped homemade marshmallows belong to that splendid pantheon of projects that look like they took much more time and effort than they actually did. My favorite!

Even better, all you have to do is drop in a little food coloring and they’re suddenly all gussied up for Halloween.


2 T plus 2-1/2 tsp unflavored gelatin (about 3-1/2 envelopes)
1 C cold water, divided
2 C granulated sugar
1/2 C light corn syrup
1/4 tsp salt
2 large egg whites*
1 Tbsp pure vanilla extract or about 2 tsp flavored extract such as mint, orange, etc. (choose something that pairs well with chocolate)
Paste (preferable) or gel food coloring. (Using liquid coloring for anything but the lightest tint will add too much liquid to the mixture and the marshmallows won’t be as poofy.) I used orange, but green, red, or black are other possibilities.

8 oz semisweet or bittersweet chocolate

Edible decorations: Candy corn, chopped nuts, crushed butterscotch candies, shredded coconut (shake with a little food coloring to tint), cake sprinkles, etc.

*The original recipe at Gourmet suggests using reconstituted powdered whites if you’re really concerned about food safety, but I think the whites are heated enough by the sugar syrup that this probably isn’t necessary.

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