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+ servings

Fluffy Chocolate Marshmallows

Seriously big and fluffy, chocolate marshmallow clouds.
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 1 day
Course Dessert
Servings 15 pieces

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

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
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