This recipe for chocolate-dipped marshmallows with beer consists of marshmallows filled with white beer and covered with a delicious layer of chocolate. They are sprinkled with Fleur de Sel. The salt combines wonderfully with the sweet taste of the bonbon.

Beer bonbons on a stone plate on a white background four chocolates in a row.

Homemade Beer Marshmallows Dipped in Chocolate

This year, instead of baking a cake or pie, I made beer chocolates for Father’s Day. These marshmallows have a beer filling, a chocolate coating, and a little sea salt for extra flavor. They are easy to make and taste amazing!

With one bite, you get a burst of flavors—sweet, salty, and a little bitter from the beer. A real treat!

Top Tip

Melt chocolate the right way

Use the au bain-marie method to prevent burning: Heat water in a pan, place a heatproof bowl on top (without touching the water), and slowly melt the chocolate.

An elevation photo with three slate coasters in a row and five beer chocolates with sea salt on them. Everything on a white background.

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A square photo with three chocolate dipped marshmallows with beer on a slate background on a white background

Beer-Infused Chocolate Marshmallows with Sea Salt

Andréa

These Beer-Infused Chocolate Marshmallows with Sea Salt are fluffy, rich, and have the perfect balance of sweet and salty.

5 of 11 votes

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Prep Time 30

Cook Time 15

Total Time 45

Course Sweets and Sweet Baking

Cuisine Other

Servings chocolates

Calories 41 kcal

Ingredients

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Metric - US Customary

Instructions

Heat the beer and vanilla extract in a small pan until almost boiling.
⅓ cups beer, 2 tablespoons vanilla extract
Remove from the heat and stir in the gelatin powder until fully dissolved.
1 teaspoon gelatin powder
Let the mixture cool to room temperature.
Cut the marshmallows in half.
1⅓ cups marshmallows
Spread the beer jelly on one half and press the two halves back together.
Fill a pan with water and place a heatproof bowl on top (make sure the bowl does not touch the water).
Heat the water gently and melt the chocolate in the bowl.
1 cup Milk Chocolate
Line a baking sheet with parchment paper or place a rack over a baking tray.
Use two forks to dip each marshmallow into the melted chocolate, coating it completely.
Sprinkle a little Fleur de Sel on top of each chocolate.
2 teaspoons Fleur de Sel
Place the coated marshmallows on the baking sheet and let them cool until the chocolate hardens.
Repeat for all marshmallows.

Notes

1. Tips

Keep your hands clean by using two forks to dip the marshmallows in the chocolate.
Easy cleanup: place the dipped marshmallows on a wire rack over a baking tray covered with parchment paper or foil.

2. Ingredients & Alternatives

White beer: Try Hoegaarden White, Allagash White, or German Weihenstephaner Here Weiss bier.
Fleur de Sel: Or use Maldon salt or coarse sea salt.
Milk chocolate: Prefer dark chocolate? Go for a mild version (max 70%).

3. Storage Tips

Room temperature: Store in an airtight container for up to 7 days.
Refrigerator: Only store in the fridge if it’s very hot outside (up to 7 days).
Freezer: Keep them in a sealed container or bag for up to 2 months.

Nutrition

Calories: 41kcalCarbohydrates: 8gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 332mgFiber: 0.02gSugar: 6gVitamin A: 33IUVitamin C: 0.1mgIron: 0.1mg

Keyword a recipe for chocolates and other sweets

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