Chocolate Marshmallows are sweet, fluffy, and melt in your mouth. Perfect for a candy-like treat, roasting, or adding to hot chocolate.
Gourmet Chocolate Marshmallows are the fun, sweet treat you didn’t know you needed. Enjoy them as a candy, snack on their own, or use them to make Chocolate Rice Krispies or S’mores Brownies.
Why You’ll Love Chocolate Marshmallows?
- Make s’mores and hot chocolate even more chocolatey for your favorite chocolate lover.
- While you will have to wait 24 hours before cutting these into tasty pieces, the cook and prep time is only 30 minutes.
Sabrina’s Chocolate Marshmallow Recipe
Instead of going down the baking aisle and grabbing a bag of marshmallows, try making these Chocolate Marshmallows at home. After making this recipe, you’ll have 24 perfect squares to do whatever you want with. Top a bowl of Vanilla Ice Cream, or add to a cup of Hot Chocolate. They’re great for making rice krispie treats, or other dessert recipes that you’d use these pillowy confections in as well. Check out the Variations section for a vegan alternative, and other tasty versions too.
Recipe Card
Ingredients
- 3 packets gelatin , unflavored (¼ ounce packets)
- 1 cup cold water , divided
- 1 1/2 cups sugar
- 1/3 cup unsweetened cocoa powder
- 1 cup light corn syrup
- 1/8 teaspoon kosher salt
- 2 teaspoons vanilla extract
For Dusting:
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
Instructions
- Add the gelatin and ½ cup water to your stand mixer.
- To a medium saucepan with a candy thermometer add the sugar, unsweetened cocoa powder, corn syrup, salt and remaining water on medium heat.
- Whisk until the sugar dissolves and the temperature comes to 240 degrees (be sure to continuously be watching until it comes to temperature) then turn off the heat.
- Turn the stand mixer on low speed with the balloon whisk attachment and slowly start adding the hot sugar mixture until it begins to cool down (about 2-3 minutes).
- Raise the speed of the mixer to high speed and continue mixing for another 10-12 minutes then add in the vanilla extract and beat until well mixed.
- The volume of the mixture should be almost triple.
- In a small bowl mix together the powdered sugar and remaining ¼ cup cocoa powder.
- Dust half the chocolate sugar mixture into a 9×13 baking dish then pour the marshmallows into the dish and with a spatula smooth the top.
- Dust the remaining two tablespoons of chocolate sugar mixture over the top and let it sit for 24 hours untouched to let the marshmallow set.
- Flip the baking pan over and slicing into 24 squares.
Notes
Nutrition
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Chef’s Note
For the most part, this uses basic kitchen tools. As long as you have a stand mixer, whisk attachment, saucepan, and rimmed baking dish, you’re good to go. One specialized tool that I recommend you purchase is a candy thermometer. However, this is a great investment as candy thermometer is the key to getting the right texture for homemade marshmallows, candies, and other confections.
Table of contents
Can this be made ahead of time?
One of the wonderful things about these is that they keep fresh for quite a while. Be sure to seal them so they won’t go stale, and keep them at room temperature. Open the storage container and enjoy when you’re ready to serve.
How to Store
- Serve: Be sure to let set for a full 24 hours before serving them. Otherwise, they’ll be too gooey to slice and can deflate.
- Store: To keep fresh, place them in a ziplock bag, or an airtight container, and store at room temperature. Homemade marshmallows should not be stored in the fridge or freezer as this will ruin their texture. To stop them from sticking to their container, you can line the airtight container with parchment paper, or add an extra coating of powdered sugar to keep the marshmallows from being too sticky. Properly sealed, this recipe can stay good for about 1 month.
Variations
- Vegan: The only ingredient that keeps homemade marshmallows from being vegan is gelatin powder. To make without the gelatin mixture, use agar agar. Agar agar is a plant-based jelly derived from seaweed. You can purchase flavorless agar agar in the same way you’d buy powdered gelatin. This is an excellent option if you’re sharing the recipe with vegetarian or vegan friends.
- Chocolate Covered: Coat these in chocolate for an extra special treat. Melt semisweet, milk chocolate, or dark chocolate chips in a microwave-safe bowl. Add a little shortening or coconut oil to the melted chocolate to help make it smoother. Skewer marshmallows with cake pop sticks. Dip in chocolate and let any excess drip off the sides before placing on a parchment-lined baking sheet to dry. Let the coating dry before serving.
- Candy Cane: To make this recipe for Christmas, add a few drops of peppermint extract to the marshmallow mixture. You can also add crushed candy cane pieces to the powdered sugar and cocoa powder mix to dust the outside.
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