Chocolate Marshmallows will transform plain hot milk into a decadent treat!
These chocolate marshmallows are the coolest things. Float them in a big mug of steaming milk and they make instant thick rich hot cocoa as they melt. Set them out on a dessert tray, package them up in cellophane bags as gifts, or eat them just like candy.
This year I’ve got the candy making bug, and marshmallows are some of the easiest to do. They were originally made by whipping up the sap from the marshmallow plant, and they’re one of the earliest examples of candy making, dating back to the Egyptians. In 1948 somebody came up with a machine that extruded the confection into the cylinder form we know now. I think marshmallows are so much more luscious when you hand cut them from a giant slab of the stuff, like I did.
The basic marshmallow confection is created when you whip a boiled sugar and corn syrup mixture with gelatin. The process is easy but takes over 10 minutes of whipping, so a stand mixer comes in very handy. You can do it with a hand held mixer, but it takes more effort. The second half of the project, which is fun for kids to help with, is the slicing and dicing of the bouncy, plushy marshmallow slab. The cubes get dusted in cocoa/sugar so they don’t stick to each other, and then they’re ready to eat. All I did was add dark cocoa powder to the basic marshmallow formula to came up with this fun variation.
Ingredients
- 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
- 3 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1/4 tsp salt
- 1/3 cup dark unsweetened cocoa powder
- 1 Tbsp pure vanilla extract
- 1 cup confectioners’ sugar and 2 Tbsp unsweetened cocoa for dusting
Instructions
- Line a 9×13 baking pan with plastic wrap leaving overhanging ends so you can easily lift out the marshmallows after they’ve firmed up. Brush or spray the wrap with oil so the marshmallows won’t stick.
- In the bowl of a stand mixer fitted with the whisk attachment, put 3/4 cup of water. Sprinkle the gelatin over it and let it sit. .
- In a medium saucepan, put the sugar, corn syrup, and salt. Begin heating it, stirring to dissolve the sugar. Then stop stirring and let the sugar syrup come up to 238 degrees. It will boil for a while before it gets there. Take off the heat and add the cocoa powder. Mix to combine well.
- Then, with the mixer on low, slowly pour the hot syrup into the gelatin. Gradually increase the speed until it is on high. Beat on high for about 12 minutes until the mixture is stiff. Beat in the vanilla.
- Pour the mixture into the prepared dish, smoothing it out evenly.
- Let sit, uncovered, for 3 hours (or overnight)
- Mix the remaining cup of confectioner's sugar with the 2 tablespoons of cocoa powder for dusting. Sift to combine well. Turn out the marshmallow block onto a surface covered with the sugar/cocoa mixture. Peel off the paper and dust the whole top surface with the sugar/cocoa as well.
- Slice the marshmallows into squares using a sharp, oiled knife or pizza cutter. They will resist a bit, but keep at it. As you cut each strip, turn it to coat the cut ends with sugar/cocoa, and as you cut each individual marshmallow, do the same. All the sides should be well coated and not sticky.
- Store in an airtight container.
Notes
You will need a CANDY THERMOMETER, or an INSTANT READ DIGITAL THERMOMETER for this project.
I think the most compelling argument for making these Chocolate Marshmallows is that they make fabulous hot cocoa, and all you have to do is microwave a mug of milk.
For vegan and vegetarian alternatives to gelatin, check out this article, HERE.
24 Comments
Joyce
April 10, 2014 at 2:38 pmWhere is the link?
Sue
April 10, 2014 at 4:56 pmHere’s the link for gelatin alternatives: http://www.peta.org/living/food/gelatin-alternatives/
Nicole
December 30, 2013 at 4:31 pmHi, I don’t see the link for the gelatin alternatives. Am I missing it or is it not there? thanks!
Sue
December 30, 2013 at 9:36 pmHere’s a link to gelatin alternatives : http://www.peta.org/living/food/gelatin-alternatives/
Joyce
April 10, 2014 at 2:38 pmWhere is the link ?
connie richards
December 24, 2013 at 10:10 amI made these for gifts for my nieces and nephew and they turned out amazing.
Sue
December 24, 2013 at 10:37 amSo glad to hear it, Connie!
Amy
December 21, 2013 at 4:12 pmI made these today! It really was easy. I might have beat the mixture for a bit too long because it was really hard to get a lot of it out of the mixing bowl. But it didn’t matter in the end; I had a full pan and a lot of incredibly delicious marshmallows. These really are divine – nothing at all like bagged marshmallows.
I will put these in cellophane bags with ribbons as little gifts for my friends. Sue thanks for the great recipe and for the earlier encouragement. Next time I might add a little cinnamon!
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Angie@Angie's Recipes
December 16, 2013 at 9:05 amThese marshmallows look totally divine. I have never thought of using cocoa in marshmallows..they are amazing.
Sue
December 16, 2013 at 9:49 amThanks, Angie. I really love the way they melt into instant hot chocolate.
Katie
December 15, 2013 at 11:14 amThese look totally yummy, but I don’t do gelatin! I’ll have to imagine how fluffy they are.
Sue
December 15, 2013 at 12:39 pmAt the end of the post there is a link for gelatin alternatives, Kate.
shannon
December 15, 2013 at 4:16 amwhat a great gift idea!
Laura (Tutti Dolci)
December 14, 2013 at 10:36 pmHomemade marshmallows are on my list, I love your chocolate variation!
Amy
December 14, 2013 at 2:35 pmThese would make a fabulous holiday gift in a cellophane bag with a ribbon. How long do you think they would be good for? I actually like marshmallows that are a little stale; I’m known to open a package of Peeps and wait a day or so to eat them.
Thanks for the great recipe and instructions. I’ve always been a little afraid to try making marshmallows but these don’t look that difficult!
Sue
December 14, 2013 at 6:01 pmAmy these are so straightforward, I think you’ll love making them. They really don’t go bad, they may just dry out slightly over time. I think they’re good for a month or so.
Elizabeth @ Confessions of a Baking Queen
December 14, 2013 at 10:46 amMaking homemade marshmallows are on my to do list, I love that you made chocolate ones!! Gorgeous :)
Sue
December 14, 2013 at 6:05 pmThanks Elizabeth, they were on my to-do list for the longest time, and I’m so glad I finally got around to them. I don’t even really like commercial marshmallows, but the homemade ones are a whole different thing. They actually taste like something!
Averie @ Averie Cooks
December 14, 2013 at 10:05 amHow awesome this must taste! And I totally agree that are so much more luscious when you hand cut them and of course, homemade and storebought are nothing alike! Great triva re Egyptians and the sap, too! pinned
Sue
December 14, 2013 at 6:06 pmThanks my friend :)
Stephanie
December 14, 2013 at 9:50 amOooo…I’ve made white marshmallows but NEVER chocolate. YUM. Wondering if you can use dutch process cocoa?
Sue
December 14, 2013 at 6:07 pmYou can use any cocoa, Stephanie, I used Hershey’s Special Dark, which I love. I used that one because I wanted the color to come through as much as possible, and that’s the darkest I’ve been able to find.