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Today’s treat is special – allergy-friendly Homemade Peanut Butter Chocolate Swirl Marshmallows! Yep, you heard that right – they’re peanut-free and amazing. Have you ever had a homemade marshmallow? If not, today is the DAY!

Picture this: fluffy marshmallows infused with creamy peanut butter flavor and swirled with decadent dark chocolate.

It’s like a match made in heaven and one of my all-time favorite flavor combinations: Peanut butter + Chocolate! And the best part?

You can enjoy them without worrying about any nut allergies, Thanks to LorAnn Oil’s fab flavors.

Today’s Post is Sponsored by LorAnn Oils, but all thoughts and content are my own; thank you for supporting the brands that keep my blog running!

Use code KALA15 for 15% off your online checkout lorannoils.com

Looking for more delightful treats to make at home? Check out these fantastic recipes:

Homemade Easter Basket Candy Making: Dive into the joy of Easter with homemade candies perfect for filling your Easter baskets. From chocolate eggs to colorful sweets, this collection of recipes will have you crafting delightful treats for the holiday. RECIPE HERE
Key Lime Gummy Bear Cake: Take your love for gummy bears to a whole new level with this homemade Key Lime Gummy Bear Cake! Bursting with tangy key lime flavor and adorned with adorable gummy bears, this cake is a whimsical delight for any occasion. RECIPE HERE!

Whether you’re munching on them solo or adding them to your favorite hot cocoa or latte, these marshmallows are sure to steal the show.

So, let’s dive in and whip up a batch of these delightful squishy treats together!

Trust me, they’re so easy and taste a million times better than store-bought marshmallows. Let’s get started!

Equipment Needed For Homemade Peanut Butter Chocolate Swirl Marshmallows:

Candy thermometer
Stand mixer with whisk attachment
Medium saucepan
Microwave-safe bowl
9×9-inch square baking pan
Cooking spray
Spatula
Knife

Shopping List For Homemade Peanut Butter Chocolate Swirl Marshmallows:

Gelatin powder
Granulated sugar
Light corn syrup
LorAnn Oils Peanut Butter Super Strength
LorAnn Oils V anilla Bean Paste
High-quality dark chocolate
Powdered sugar
Cornstarch

Today’s recipe is inspired by the QUEEN Ina Garten with the barefoot contessa and her homemade marshmallow recipe: you can find her version here https://barefootcontessa.com/recipes/homemade-marshmallows

Tips for Perfect Marshmallows:

Precision with Temperature:

Using a candy thermometer is crucial for achieving the perfect texture in your marshmallows.

Cook the syrup mixture until it reaches precisely 240°F- 245°F This ensures that the marshmallows will set properly without becoming too soft or too firm.

Slow and Steady Syrup Addition:

When pouring the hot syrup into the gelatin mixture, pour it slowly and steadily.

This prevents splashing and ensures that the syrup is evenly incorporated, resulting in a smooth and fluffy marshmallow texture.

Patience is Key:

Allow the marshmallow mixture to whip on high speed for the full 10-12 minutes or until it becomes thick, fluffy, and triples in volume.

This may seem like a long time, but it’s essential for achieving the desired light and airy texture.

Cool Completely for Clean Cuts:

Let the marshmallows cool at room temperature for at least 4 hours or until set and firm.

Cutting into them too soon can result in messy edges and a gooey texture. Patience pays off with clean, well-defined cuts.

Dust for Easy Cutting:

Before slicing the marshmallows, dust the knife with the powdered sugar and cornstarch mixture.

This prevents the marshmallows from sticking to the knife, resulting in cleaner cuts and a more professional presentation.

Storage:

Store your homemade marshmallows in an airtight container at room temperature.

Avoid storing them in the refrigerator, as the moisture can cause them to become sticky.

Proper storage ensures that your marshmallows stay fresh and delicious for up to one week.

Tips for Swirling in the Chocolate:

Work Quickly:

Once your chocolate is melted and smooth, work swiftly to incorporate it into the marshmallow mixture.

Chocolate can harden very fast, especially when exposed to cooler temperatures, so it’s important to move quickly to achieve well-distributed swirls.

Use a Gentle Hand:

When folding the melted chocolate into the marshmallow mixture, use a gentle hand to avoid deflating the fluffy texture you’ve worked hard to achieve.

Aim for a folding motion that gently incorporates the chocolate without overmixing once or twice .

Create Contrast:

For visually appealing swirls, aim to create a contrast between the chocolate and marshmallow mixture.

You can achieve this by adding the melted chocolate in distinct ribbons or dollops onto the marshmallow mixture before gently swirling them together with a spatula or knife.

Experiment with Patterns:

Get creative with your swirling technique!

Try different patterns such as figure eights, spirals, or zigzags to create unique and visually interesting designs in your marshmallows.

Work in Batches:

If you’re making a large batch of marshmallows, consider swirling in the chocolate in smaller batches rather than all at once.

This allows for better control over the swirling process and ensures that each marshmallow gets a generous amount of chocolate swirl.

Embrace Imperfection:

Remember that swirls don’t need to be perfect to be beautiful! Embrace the natural variation in your swirls for a charming homemade look.

Each marshmallow will have its unique swirl pattern, adding to the overall charm of your finished treats.

Check Out The Video:

Marshmallows FAQs

Why bother making homemade marshmallows?

Homemade marshmallows are superior to store-bought ones in taste, texture, and versatility. They have a pure, irresistible flavor and a melt-in-your-mouth fluffiness that store-bought marshmallows lack. Plus, you have full control over the ingredients, and they can be made in any size and flavor combination you like.

What kind of sugar can I use to make homemade marshmallows?

You can use white cane sugar, granulated white sugar, or even unrefined sugars like raw sugar or brown sugar, just sub 1:1 ratio.

Can I make homemade marshmallows without corn syrup?

Yes, you can! While corn syrup helps prevent the crystallization of the sugar syrup, you can substitute it with other inverted sugars like agave syrup, golden syrup, maple syrup, or honey.

How do I store marshmallows?

Marshmallows should be stored in an airtight container at room temperature, in your cabinet or pantry. Never place them in the fridge or freezer, as they can harden or become sticky. Always add a bit of confectioner’s sugar to the container or bag, which can help keep them lightly coated and prevent sticking.

Looking for more chocolate treats to make at home?

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Toffee Nut Chocolate Chip Cookies: Experience the ultimate blend of crunchy toffee, nutty goodness, and decadent chocolate chips in every bite of these irresistible cookies. Find the recipe HERE

Homemade Peanut Butter Chocolate Swirl Marshmallows (allergy-friendly)

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Author: Kala Boulard

Ingredients

2 tbsp (28g) softened butter (for greasing the pan and utensils)
1 cup (240g) cold water, divided
3 envelopes (21g) unflavored powdered gelatin
1 cup (200g) granulated sugar
2/3 cup (213g) light corn syrup
2 tsp LorAnn Oils Peanut Butter Super Strength (optional)
1 tsp LorAnn Oils Vanilla Bean Paste
8 oz high-quality 70-80% dark chocolate (melted)

For Dusting

1/2 cup (60g) powdered sugar
1/4 cup (30g) cornstarch (optional)

Instructions

Prepare the Tin

Lightly grease a 9×13-inch square baking pan with butter or shortening and dust it with a mixture of powdered sugar and cornstarch to prevent sticking.

Bloom the Gelatin

In the bowl of your stand mixer fitted with the whisk attachment, combine ½ cup cold water and gelatin powder. Let it sit for 5-10 minutes to bloom ( gently mix it on low for a few moments to incorporate it.)

Make the Syrup

In a medium saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water. Cook over medium heat, stirring constantly, until the sugar has dissolved.
Increase the heat to medium-high and bring the mixture to a boil. Continue to cook without stirring until a candy thermometer reads 240- 245°F exactly.

Add the Syrup

Once the syrup reaches 240-245°F temperature, carefully pour it into the mixing bowl with the gelatin while the mixer is running at low speed. Be cautious, as the syrup will be extremely hot.

Whip Until Fluffy

Increase the mixer speed to high and whip the mixture until it becomes thick, fluffy, and triples in volume, about 10 minutes. It will look thick and glossy.

Melt the Chocolate

In a microwave-safe bowl, melt the chopped dark chocolate in 30-second intervals, stirring between each interval, until smooth and fully melted.

Swirl in the Chocolate

Pour the melted chocolate over the whipped marshmallow mixture into the mixing bowl. Use a spatula to fold and swirl the chocolate into the marshmallow mixture gently.

Transfer to the Pan

Quickly transfer the marshmallow mixture into the prepared baking pan, spreading it into an even layer with a greased spatula.

Set and Cool

Let the marshmallows cool at room temperature for at least 4 hours, or until set and firm.

Slice and Serve

Once set, use a greased knife to cut the marshmallows into squares or desired shapes. Dust the cut edges with the powdered sugar and cornstarch mixture to prevent sticking.
Enjoy these homemade peanut butter chocolate swirl marshmallows on their own, in hot cocoa, or use them to create delicious s’mores.