Homemade chocolate covered marshmallow pretzel pops

6 servings
25 min
30 min
Very Easy


Number of serving: 6
About 1 Cup Confectioner's Sugar

3 - 1/2 Envelopes unflavored gelatin

1 Cup Cold Water

2 Cups Granulated Sugar or Cane Sugar

1/2 Cup Light Corn Syrup

1/4 tsp Salt

2 Large Egg Whites

1 tablespoon Vanilla Extract


  • In your stand alone mixer bowl or a large bowl, sprinkle the gelatin over 1/2 cup of cold water and allow to soften, set aside.
  • In a clean bowl, whisk egg whites using a hand held mixer, stand alone mixer or by hand until they just hold stiff peaks. Set aside.
  • In a 3 quart saucepan cook the sugar, salt, corn syrup and 1/2 cup of the cold water over low heat and allow the sugar to dissolve, stirring with a wooden spoon.
  • Once the sugar has dissolved increase heat to medium and bring mixture to a boil, without stirring until your candy thermometer reaches 240º, about 12-15 minutes or a bit more.
  • Remove from heat and pour over gelatin mixture, stirring until gelatin is dissolved. Beat mixture on high until white, thick and tripled in volume, about 10 minutes. Set aside.
  • Oil an entire 13x9x2 inch baking pan and then using a mesh sieve dust the entire pan with confectioners sugar evenly and generously.
  • Beat the egg whites & vanilla into the sugar mixture until combined. Pour mixture into your baking pan.
  • Sift 1/4 cup of confectioners sugar evenly on top. Chill uncovered for at least three hours, and up to one day. When firm, take a thin knife around the edges and invert pan and gently take hands and loosen the marshmallow.
  • Trim edges with a large knife and cut into desired size, place back into the baking pan dust with confectioners sugar shake off access sugar and store in a tightly sealed container.


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