Homemade Chocolate Marshmallows
Transform your sweet treats with this decadent recipe for Homemade Chocolate Marshmallows—pillowy soft, delightfully chewy, and bursting with rich cocoa flavor! These gourmet marshmallows are made from scratch using simple pantry staples like unflavored gelatin, unsweetened cocoa powder, and vanilla extract, resulting in an irresistibly fluffy texture and chocolatey goodness you won’t find in store-bought options. Perfectly dusted with a blend of powdered sugar and cornstarch, they’re ideal for gifting, topping your favorite hot chocolate, or enjoying as a standalone snack. With easy-to-follow steps and a glossy, whipped finish, these homemade marshmallows are a rewarding treat for bakers of all skill levels. Skip the store and impress friends and family with this indulgent marshmallow recipe!
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Recipe Information
Ingredients
- 3 packets (about 7 grams each) Unflavored gelatin
- 1.5 cups (divided) Cold water
- 2 cups Granulated sugar
- 0.75 cup Light corn syrup
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened cocoa powder
- 2 teaspoons Vanilla extract
- 0.5 cup (for dusting) Powdered sugar
- 0.25 cup (for dusting) Cornstarch
Instructions
Grease a 9x13-inch baking dish with nonstick spray or a thin layer of oil, then dust generously with a mixture of powdered sugar and cornstarch. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, combine gelatin with 1/2 cup of cold water. Let it sit while you prepare the syrup.
In a medium saucepan, combine the remaining 1 cup of water, granulated sugar, corn syrup, salt, and cocoa powder. Place the saucepan over medium heat and stir until the sugar and cocoa powder are dissolved.
Once dissolved, increase the heat to medium-high and bring the mixture to a boil. Attach a candy thermometer to the pan and cook without stirring until the syrup reaches 240°F (the soft-ball stage). This should take about 8–10 minutes.
Immediately remove the saucepan from heat and carefully pour the hot syrup into the gelatin mixture while the mixer is running on low speed. Be sure to pour the syrup down the side of the bowl to avoid splashing.
Increase the mixer speed to high and beat the mixture for 10–12 minutes, or until it becomes very thick, glossy, and the bowl feels just slightly warm to the touch.
Add the vanilla extract and beat for an additional minute to incorporate.
Using a greased spatula, quickly transfer the marshmallow mixture into the prepared baking dish. Spread it evenly and smooth the top.
Dust the top with the powdered sugar and cornstarch mixture to prevent sticking. Let the marshmallows set at room temperature for at least 6 hours or preferably overnight.
Once set, turn the marshmallow slab out onto a cutting board lightly dusted with powdered sugar and cornstarch. Use a sharp knife or cookie cutter to cut the marshmallows into your desired shape.
Toss the cut marshmallows in the powdered sugar and cornstarch mixture to coat all sides, shaking off any excess.
Store the marshmallows in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 671 mg | 29% | |
| Total Carbohydrate | 682.6 g | 248% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 595.3 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1832 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
