Chocolate Guinness Marshmallows
Chocolate Guinness Marshmallows. I wanted to make something special for a few people for St. Patrick’s Day. I have wanted to try making different flavored marshmallows for a long, long time. After a little research, I decided to just try it! I bought a few bottles of Guinness Draught beer and got to work! These Chocolate Guinness Marshmallows with pretzel chunks sprinkled on top are so yummy! They have a hint of Guinness Beer flavor to them, but it’s not overpowering. They smell like Guinness, with chocolate mixed in! Their texture is perfect, and they all but melt in your mouth!
Making homemade marshmallows isn’t as daunting as it seems, but it can be a little tricky. I have adapted Alton Brown’s recipe, and I find it to be the easiest recipe to use and create delicious marshmallows.
- 3 packages unflavored gelatin
- 1 cup FLAT Guinness Beer, divided
- 12 ounces granulated sugar, approximately 1 1/2 cups
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1/4+ cup confectioners' sugar
- Nonstick spray
- 1/2 Cup Chocolate chips
- 1 TBSP Oil
- 1 Cup Crushed Pretzels
- Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the Guinness Beer. Have the whisk attachment standing by.
- In a small saucepan combine the remaining 1/2 cup Guinness Beer, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. While the mixture is whipping prepare the pans as follows.
- Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Sift the sugar to completely coat the bottom and sides of the pan. Save the remaining sugar for later use.
- When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
- Once the marshmallows have set, melt the chocolate chips and oil in a glass bowl. I place a glass bowl inside a deep frying pan of water. Stir gently until smooth. Remove the bowl from the heat, and use a spatula to spread the chocolate over the marshmallows. While the chocolate is still wet, sprinkle the pretzels on top. Put back into the refrigerator for 1+ hours.
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Please enjoy these marshmallows responsibly. There is a cup of Guinness in each batch, so, I would not recommend sharing them with children.