Why Make This Recipe

Marshmallow Snowballs are the epitome of festive fun and a delightful treat for both kids and adults. These sweet, fluffy confections are perfect for holiday gatherings, parties, or as a cozy winter snack. Not only do they satisfy your sweet tooth, but they also provide a creative outlet for aspiring bakers. With a chewy marshmallow center, a luscious chocolate coating, and a snowy coconut finish, these treats bring the joy of winter right into your kitchen.

How to Make Marshmallow Snowballs

Ingredients:

4 sheets gelatine (I use McKenzie’s gelatine sheets from the supermarket)
48 g water
64 g water
180 g caster sugar
1 tsp vanilla paste
Pinch sea salt
250 g milk chocolate (I use couverture callets, but any good quality chopped chocolate is also fine)
1 cup desiccated coconut (to decorate)

Directions:

Bloom the Gelatin: Start by soaking the gelatine sheets in 48 g of water for about 5 minutes until softened. This will ensure that your marshmallow has the perfect texture.
Make the Marshmallow Base: In a saucepan, combine the caster sugar with 64 g of water, and heat over medium heat. Stir until the sugar dissolves and the mixture reaches a boil. Remove from heat, add the bloomed gelatine, vanilla paste, and sea salt, stirring until completely dissolved. Allow to cool slightly.
Whip the Mixture: Transfer the mixture to a mixing bowl and whip using an electric mixer on high speed for about 10–15 minutes, or until the mixture becomes thick and fluffy, forming soft peaks.
Set the Marshmallow: Pour the whipped marshmallow mixture into a prepared dish (lined with parchment paper) and spread evenly. Allow it to set at room temperature for at least 4 hours or overnight for the best results.
Cut the Snowballs: Once set, dust a clean surface with icing sugar. Turn out the marshmallow onto the surface, and cut it into small squares or use a round cutter for fun shapes.
Dip and Decorate: Melt the milk chocolate in a heatproof bowl over simmering water or in the microwave. Dip each marshmallow into the melted chocolate, allowing excess to drip off. Coat generously with desiccated coconut and place on a cooling rack to set.

How to Serve Marshmallow Snowballs

Marshmallow Snowballs make a charming and interactive dessert centerpiece. Serve them on a festive platter alongside hot chocolate for a cozy treat. They are also great as gifts, wrapped in cellophane with a festive bow, making them perfect for holiday gifting.

How to Store Marshmallow Snowballs

Store your Marshmallow Snowballs in an airtight container at room temperature. They will stay fresh for about 1-2 weeks. To maintain their texture and prevent them from becoming sticky, make sure they are well-coated with coconut.

Tips to Make Marshmallow Snowballs

For best results, ensure all your tools and workspace are clean and dry. Moisture can affect the texture of the marshmallows.
Experiment with different coatings such as crushed nuts, or sprinkles for a fun variation.
Allow the marshmallow to set for longer if it’s still soft when you cut it into pieces.

Variation

Try adding flavor variations by incorporating ingredients like peppermint extract for a festive twist or using different types of chocolate, such as dark or white chocolate for dipping. You can also add a touch of food coloring to the marshmallow mixture to create colorful marshmallow snowballs.

FAQs

Q: Can I make these marshmallows ahead of time?
A: Yes! Marshmallow Snowballs can be made several days in advance. Just store them in an airtight container to keep them fresh.

Q: What if I don’t have gelatine sheets?
A: You can substitute gelatine sheets with powdered gelatin—generally, 1 sheet of gelatine is approximately 1 teaspoon of powdered gelatin.

Q: Can I use another type of chocolate?
A: Absolutely! You can use dark, white, or even flavored chocolate to dip your snowballs, depending on your taste preference.

Marshmallow Snowballs

Delightful and festive treat featuring a chewy marshmallow center, luscious chocolate coating, and snowy coconut finish.

Prep Time 30

Cook Time 20

Total Time 4

Serving Size pieces

Ingredients

For the marshmallow base

4 sheets gelatine Use McKenzie’s gelatine sheets or similar.
48 g water (for blooming) Soak gelatine sheets in this amount.
64 g water (for syrup) Combine with sugar.
180 g caster sugar Use for making marshmallow.
1 tsp vanilla paste
1 pinch sea salt

For the coating and decoration

250 g milk chocolate Use couverture callets or good quality chopped chocolate.
1 cup desiccated coconut For decorating.

Instructions

Preparation

Soak the gelatine sheets in 48 g of water for about 5 minutes until softened.
In a saucepan, combine caster sugar with 64 g of water and heat over medium heat until sugar dissolves and the mixture boils.
Remove from heat, add bloomed gelatine, vanilla paste, and sea salt, stirring until dissolved. Allow to cool slightly.

Whipping and Setting

Transfer the mixture to a mixing bowl and whip using an electric mixer on high speed for 10–15 minutes, or until thick and fluffy.
Pour the whipped marshmallow mixture into a prepared dish lined with parchment paper and spread evenly. Allow to set at room temperature for at least 4 hours or overnight.

Cutting and Decorating

Dust a clean surface with icing sugar, turn out the marshmallow, and cut into small squares or fun shapes.
Melt the milk chocolate in a heatproof bowl over simmering water or in the microwave, then dip each marshmallow into the melted chocolate, allowing excess to drip off.
Coat generously with desiccated coconut and place on a cooling rack to set.