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.
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.
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📖 Recipe
RECIPE CARD
Ingredients
- ⅓ cups beer
- 2 tablespoons vanilla extract
- 1 teaspoon gelatin powder
- 1⅓ cups marshmallows
- 1 cup Milk Chocolate
- 2 teaspoons Fleur de Sel, or seasalt
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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
- 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.
- 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%).
- 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
tiannaskitchen says
this is an interesting and unique treat