Marshmallow Chocolate Cups


Preparation info

  • Yield:

    40 to 60

    • Difficulty


Appears in

Baked Explorations: Classic American Desserts Reinvented

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

  • About

It all started with the mallo cup. Specifically the one manufactured by the Boyer Candy Company in Altoona, Pennsylvania. It was my gateway candy. The fluffy marshmallow filling encased in a dark chocolate candy cup had me hooked from bite number one, and soon I was hoarding and hiding the precious Mallos throughout my room and in the back of the freezer. The Mallo is still decidedly a northeastern treat. It is greatly appreciated within a certain distance from Altoona, and virtually unknown outside of it. I, along with many Mallo enthusiasts, hope to convert the masses and show them the light. In fashioning my own version of the beloved treat, my recipe came to differ from the original in a few ways. It produces a smaller, bite-size candy; the proportion of chocolate to marshmallow is larger; and the shell is made of a mix of dark and milk chocolates. It is easy and fun to make and appropriately delicious. And if you are ever near Altoona, Pennsylvania, it pays to drop by the Boyer factory store for the real thing—I particularly enjoy the discounted “irregulars.”