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    Home » marshmallow

    Big and bouncy chocolate marshmallows

    Published: Mar 10, 2022 · Modified: Mar 18, 2023 by Hannah · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    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

    chocolate marshmallows stacked with chocolate dripping down

    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.

    1. Measure water exactly, put it in your mixing bowl.
    2. 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.
    3. Start whisking your water without adding anything.  Yup, whisk that water.
    4. Sprinkle the gelatin in as you whisk.  It will thicken. 
    5. Set it aside while you do the rest of marshmallow cooking.
    6. 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

    Seriously big and fluffy, chocolate marshmallow clouds.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Resting Time 1 d
    Course Dessert
    Servings 15 pieces

    Equipment

    • thick bottomed heavy duty pot
    • candy thermometer
    • 5 quart planetary mixer
    • 9 x 13 casserole dish
    • parchment paper
    • cooking spray

    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.
    Keyword chocolate, marshmallow
    Tried this recipe?Let us know how it was!

    More Homemade marshmallow recipes that will blow your mind.

    • Marshmallows made from Nerds
    • Jolly Rancher Marshmallows
    • Red velvet marshmallows, rich and silky
    • Caramel macchiato caramel marshmallows

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    Hi, I'm Hannah! Candy obsessed and making everyone else that way too. I've spent over a decade in the candy industry, inventing sweets and snacks for the grocery store shelves. Now I'm showing you exactly how to make those top rated candies right out of your home kitchen. I want others to realize you can make real candy at home, really easily!

    More about me →

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