Ingredients for Homemade Chocolate Marshmallows
- 4 tbsp unsweetened cocoa powder
- 1/2 cup water
- 2 packets (about 2 1/4 tsp) unflavored powdered gelatin
- Granulated Sugar
- Light Corn Syrup
- 1 cup powdered sugar
- 2 tbsp cornstarch
- Chocolate
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Homemade Chocolate Marshmallows? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Homemade Chocolate Marshmallows
- Prepare a 9x13 inch baking pan by lining it with aluminum foil and spraying with nonstick cooking spray.
- In a small microwave-safe bowl, combine 1/4 cup + 2 tbsp water. Microwave for 2 minutes.
- Pour 1/3 cup cocoa powder over the hot water and whisk until smooth.
- In the bowl of a stand mixer, add 1/2 cup cold water.
- Sprinkle the gelatin over the water and stir briefly to distribute. Let sit for at least 5 minutes to bloom.
- Gradually add the warm cocoa mixture to the gelatin mixture; mix on low speed until fully combined.
- In a medium saucepan over medium-high heat, combine 1/2 cup water, 1 cup light corn syrup, and 1 1/2 cups granulated sugar.
- Stir until sugar dissolves. Clip a candy thermometer to the side.
- Cook, WITHOUT stirring, until the mixture reaches 240°F (115°C). Brush down the sides of the pan occasionally with a wet pastry brush to prevent crystallization.
- While the syrup cooks, briefly whip the gelatin mixture on low speed once or twice to ensure even mixing.
- Once the syrup reaches 240°F (115°C), immediately remove it from the heat.
- With the mixer on low speed, slowly pour the hot syrup into the gelatin mixture. (Caution: Syrup is extremely hot!) A large liquid measuring cup with a spout can help with this step.
- Gradually increase the mixer speed to high.
- Whip for 15-20 minutes, or until the mixture is stiff, glossy, and holds a peak.
- Pour the marshmallow mixture into the prepared pan and spread evenly.
- Let it sit at room temperature for at least 10 hours to set completely.
- In a bowl, sift together 1 cup powdered sugar, 4 tbsp cocoa powder, and 2 tbsp cornstarch.
- Cover your workspace with waxed paper and dust it liberally with the powdered sugar mixture.
- Dust the top of the marshmallow with the sugar mixture. Invert the marshmallow onto the prepared surface.
- Carefully peel off the foil.
- Lightly spray a large, smooth knife with nonstick spray and dust both sides with the powdered sugar mixture.
- Cut the marshmallow into squares, dusting the knife with the powdered sugar mixture as needed.
- Roll the cut edges in the sugar mixture to prevent sticking.
- Optional: Melt 12 ounces of chocolate coating according to package instructions. Dip the bottom half of the marshmallows in the melted chocolate. Let set completely.
- Store marshmallows in an airtight container in a cool, dry place. Do not refrigerate. Best eaten within a week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
131g
Fat
1g
Carbs
14g
