Seriously big and fluffy, sink your teeth into a cloud of chocolate marshmallows. If you love all things marshmallow, check out my other marshmallow recipes
How much time do you need to make chocolate marshmallows?
This recipe takes about 45 with set up and whipping time. Marshmallows require 24 hours of rest before you cut them. Fluffy marshmellows are worth the wait!
Ingredients - chocolate marshmallows
- sugar
- corn syrup
- gelatin
- water
- vanilla
- cocoa powder
Equipment- chocolate marshmallows
- thick bottomed heavy duty pot , 8 quart minimum
- candy thermometer
- high heat spatula or wooden spoon
- 5 quart planetary mixer
- 9 x 13 casserole pan
- parchment paper
- cooking spray
Dealing with Gelatin
Gelatin is my least favorite part about marshmallows. I've tested many different store brands and name brands, and my hands down favorite is the Great Value (Walmart) brand of unflavored gelatin. It is the most neutral, non smelly, truly unflavored gelatin around.
USE COLD WATER TO HYDRATE. Store bought instant gelatin needs cold water to hydrate, or "bloom", technically speaking. Measure your cold water exactly. You are adding syrup to this hydrated gelatin, so there will be no chance to cook more out. Too much water will change the texture of your marshmallow. It will be stickier and flow.
Melting over a hot water bath. This serves two purposes. It melts your hydrated gelatin so there are no clumps of it in your marshmallow. It also warms your bowl so your hot syrup doesn't seize on the sides.
- Measure water exactly, put it in your mixing bowl.
- Measure your gelatin out exactly in a separate bowl. Do not rely on the weight on those little packs, use your kitchen scale to weigh out the exact amount.
- Start whisking your water without adding anything. Yup, whisk that water.
- Sprinkle the gelatin in as you whisk. It will thicken.
- Set it aside while you do the rest of marshmallow cooking.
- When the marshmallow syrup is cooling, melt down your gelatin over a hot water bath.
Storage and shelf life of chocolate marshmallows
Store chocolate marshmallow in an airtight container or heavy duty zip-lock bag. Homemade marshmallows normally have a shelf life around 6 weeks before they start to change texture.
Video instructions for how to make chocolate marshmallows recipe
Fluffy Chocolate Marshmallows
Equipment
- 9 x 13 casserole dish
Ingredients
Gelatin
- 30 grams unflavored gelatin
- 175 grams cold water
Syrup Slurry
- 510 grams sugar
- 420 grams corn syrup
- 130 grams water
- 10 grams vanilla
- 70 grams cocoa powder
Post cutting
- 50 grams cocoa powder
- 50 grams powdered sugar
Instructions
- Line a 9 x 13 " casserole dish with lightly oiled parchment paper, making sure the parchment covers the sides.
Hydrate Gelatin
- Whisk 30 grams of gelatin and 175 grams of cold water in the bottom of your 5 quart mixing bowl. Set aside to hydrate while you cook your syrup.
Cooking Syrup
- In a heavy duty thick bottomed pot, combine 510 grams sugar, 420 grams corn syrup, and 130 grams of water. Heat over high heat until 252F.
- Remove from heat. Cool until 212F, undisturbed.
Making Marshmallows
- While syrup is cooling, heat gelatin bowl over a hot water bath until gelatin is fluid. Place on the bottom of your mixer but do not begin mixing.
- Once syrup has cooled to 212F, add to gelatin.
- Using the whisk attachment, mix on high for 8 minutes. Marshmallow will double in size.
- Turn mixer to low. Add vanilla and cocoa.
- Mix on high for 20 seconds once all vanilla and cocoa has been added.
- Spread into prepared pan. Top with additional sheet of lightly oiled parchment. Set aside for 24 hours before cutting.
Cutting
- Mix together cocoa and powdered sugar.
- Cut into desired size. Roll in cocoa and powdered sugar mix after dusting. Store in an airtight container.
