Pour beer into a bowl and whisk to release carbon dioxide.

Spray one pan (8.5” x 4.5”) with nonstick spray.

For the bloom, sprinkle gelatin in mixing bowl. Add vanilla and beer. Whisk on medium until no lumps remain.

For the sugar syrup, combine beer, corn syrup, sugar, and salt in a 4-quart saucepan or larger. Heat to medium-high and bring the sugar mixture to a boil. As the sugar heats, it will foam up. Avoid letting the syrup boil over. Attach a candy thermometer and heat to between 225° and 230°. Let bubble for 5 additional minutes, remove from heat.

Attach whisk to mixer, turn to low, then pour the sugar syrup down the side of the bowl into the bloom. Whip for 8-10 minutes on high. Pour the mix into the loaf pan and set, uncovered, 10-12 hours or overnight.

When the marshmallows have set, sprinkle with powdered sugar. Turn the pan upside down onto parchment paper. Sprkinle the top with more powdered sugar. Cut into 18 pieces.

Melt the chocolate, whisk in canola oil until chocolate is thick enough to coat.

Coat each marshmallow entirely and set on parchment paper to dry. Immediately sprinkle the marshmallows with your topping of choice. Set marshmallow in fridge, then enjoy!

Adapted from thekitchn.com