-
1
Open beer and allow to go completely flat, about an hour. Top speed up the flattening time you can whisk beer in a mixing bowl to remove bubbles.
-
2
Lightly grease bottom and sides of a loaf pan and dust bottom and sides with some confectioners' sugar.
-
3
In a large mixing bowl sprinkle gelatin over 1/2 cup beer, and set aside to soften.
-
4
In a saucepan heat sugar, corn syrup, 1/2 beer, and salt over low heat, stirring with a wooden spoon until sugar is dissolved.
-
5
Increase heat to medium and bring mixture to a boil. Cook WITHOUT STIRRING! until a candy thermometer registers 245F
-
6
Remove pot from heat and pour mixture over the gelatin mixture, stirring until gelatin is dissolved.
-
7
With an electric mixer beat mixture on high speed until mixture is nearly tripled in volume, thick and a pale white, about 10-12 minutes.
-
8
In separate mixing bowl with beat egg whites with an electric mixer until they hold stiff peaks. Add egg whites and vanilla into sugar mixture and beat until just combined.
-
9
Pour mixture into loaf pan and sift some confectioners sugar evenly over top.
-
10
Chill marshmallow, uncovered, until firm, at least four hours.
-
11
When marshmallows are set, heat chocolate and oil over medium heat in a double boiler until melted. Set aside to cool.
-
12
Line a baking sheet with parchment paper.
-
13
Turn marshmallows out onto a cutting board and cut into even squares.
-
14
Dip marshmallows in melted chocolate and place on parchment paper. Top with crushed pretzels.
-
15
Chill marshmallows until chocolate has hardened.
