Chocolate Dipped Marshmallows

Chocolate Dipped Marshmallows

Yield: ~25 marshmallows 
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Cooling Time: 6 hours
  • Total Time: 6 hours, 25 minutes 


For the Marshmallow: 

  • ½ plus â…” cup water 
  • 3 tablespoons unflavored gelatin 
  • 1 cup xylitol 
  • â…› teaspoon salt 
  • 2 teaspoons vanilla 

 For the Chocolate Dip: 


  1. Line a 9-inch x 9-inch baking dish with aluminum foil and grease with coconut oil. 
  2. In the bowl of an electric stand mixer, whisk together the ½ cup of water and 3 tablespoons gelatin.  
  3. Place the bowl in the stand mixer with a whisk attachment and allow to bloom for 10 minutes. 
  4. Place the xylitol in a medium saucepan and pour the remaining â…” cup water over the xylitol. 
  5. Place over a high heat and allow to come to a rolling boil without stirring. 
  6. Boil for 2 minutes. 
  7. Working quickly so as to not lose too much heat, turn the mixer to a medium-low speed and slowly pour the hot xylitol mixture into the gelatin, trying to avoid the sides of the bowl. 
  8. Turn the mixer to a high speed and whip for 8 minutes. 
  9. Add in the salt and whip 4 minutes more on high speed. 
  10. Add the vanilla and beat for 3 minutes more. 
  11. Quickly transfer the marshmallow mixture to the prepared baking dish without scraping the sides of the bowl. 
  12. Spread the mixture evenly in the pan and allow to sit and dry for at least 6 hours. 
  13. After the marshmallows have cured, cut using a large knife greased with coconut oil. 
  14. Insert a lollipop stick into each marshmallow to make pops or use one stick to dip all of the marshmallows. 
  15. Place the 2 cups dark baking chips and 1 tablespoon coconut oil in a medium heat-proof bowl. Microwave in 30 second intervals, stirring in between, until melted. 
  16. Line a cookie sheet with parchment paper. 
  17. Allow the chocolate to cool slightly, then dip each marshmallow into the chocolate, spooning it onto the top. Remove from the chocolate and allow to drain. You may also use a fork to scrape away excess chocolate. 
  18. Transfer the marshmallows to the lined cookie sheet and place in the refrigerator for 5 minutes to set. 
  19. Serve immediately or store in the refrigerator in an airtight container or zip top bag.