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Marshmallow Penguins
Marshmallow Penguins
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Homemade marshmallows have never looked so cute! These chocolate dipped marshmallow penguins can be eaten as is or added to a cup of hot chocolate for some winter fun. Our tuxedo sporting friends are a fun holiday treat or could also be a hit at an underwater or sea-themed birthday party. 

Prep time
Bake/Cook time
0:15 to 0:20
Plan for

Cool 4+ hours or overnight

24 penguins
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Marshmallow Penguins
Confectioners Powdered Sugar
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:15 to 0:20
Plan For

Cool 4+ hours or overnight

Yield :
24 penguins


Pan Prep

Homemade Marshmallows


  • 8 ounces melted and tempered pure dark chocolate or melted confectionery coating (candy melts)
  • 48 candy eyes
  • 24 orange candy coated chocolate sunflower seeds
  • 1 ounce melted white confectionery coating
  • 48 orange star sprinkles


  1. Grease the bottom and sides of a 9 x 13-inch pan with butter or cooking spray.
  2. Combine powdered sugar and corn starch and dust inside of pan. Set aside. 
  3. Prepare marshmallows: Sprinkle gelatin over 1/2 cup of water in bowl of a stand mixer fitted with a whisk attachment.
  4. Stir together remaining water, sugar, corn syrup, and salt in a small saucepan set over medium heat. Cook, covered for 6 minutes. Remove lid and cook, without stirring until mixture reaches 240°F (about 7-8 minutes).
  5. Slowly pour hot liquid into gelatin with mixer turned on low speed. Increase mixer speed to high and whip until marshmallow becomes very thick and cools to a lukewarm temperature, about 12-15 minutes. A sufficiently-whipped marshmallow batter will hold a soft shape for a several seconds before falling back on itself when you pull up the whisk attachment.
  6. Add vanilla and whip just to combine.
  7. Spread marshmallow into an even layer in prepared pan. Dust top with powdered sugar/corn starch. Let cool for 4 hours in a cool, dry place. Do not refrigerate!
  8. Turn marshmallow out onto a cutting board. Cut into 24 ovals using a 2-inch oval cookie cutter. Holding onto one end of an oval marshmallow, dip it into melted chocolate.
  9. Submerge marshmallow until half of the oval is covered in chocolate. Then tilt marshmallow to one side, coating edge in chocolate. Repeat coating opposite edge in chocolate. A small round or oval area of marshmallow should remain uncovered. That will be the penguin’s belly.
  10. Set dipped marshmallow on a parchment paper lined baking sheet. Immediately attach 1 orange sunflower seed beak and 2 candy eyes to dark chocolate just above the white belly.
  11. Use melted white confectionery coating to attach 2 orange star sprinkles to bottom edge of the marshmallow belly, forming the penguin’s feet. 
  12. Store layered between sheets of wax or parchment paper, in an airtight container. If kept in a dry place at cool room temperature, they should keep for about a week.


Recipe created for Imperial Sugar by Beth Jackson Klosterboer at Hungry Happenings.

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