Homemade marshmallows are one of my favorite things to make, even though marshmallows aren’t always my favorite thing to eat! Do you have any recipes that you just really like making, but it may not even be your favorite to eat? I love making marshmallows because I love watching them come together from a liquid into a pillowy cloud like fluff. I just love seeing the transformation! So I love making them, even if I only eat a few and then give the rest away to friends!
These Chocolate Marshmallows are perfect for adding into hot chocolate, coffee, or just eating on their own. I brought these over to a party a couple weeks ago, and it was a party with kids as well as adults, and all the adults at the party were the ones asking to take them home! So, these are a sophisticated homemade marshmallow recipe.
Ingredients & Tools to Make Chocolate Marshmallows
Organic Cane Sugar
Organic cane sugar is the basis of homemade marshmallows! Marshmallows are basically just sugar. But, if you make them yourself, then you don’t have to worry about unnecessary additives like the store bought ones do.
Organic Light Corn Syrup
I use Wholesome Organic Light Corn Syrup, which is a necessary ingredient for marshmallows. Corn syrup can get a bad rap, but if you use organic corn syrup then its guaranteed to be Non GMO, and corn syrup has properties that regular sugar does not have. If you do not have corn syrup, you can also substitute it for honey as well, but the marshmallows will have a honey flavor to them.
Organic Dutch Cocoa Powder
I use Organic Dutch Cocoa Powder, I always prefer to use Dutch cocoa instead of natural, as it’s sweeter. But, if you have natural you can use that in its place as well. I also mix cocoa with powdered sugar after the marshmallows get cut, this helps coat the sides so they do not stick to each other.
Grass Fed Beef Gelatin
Gelatin is a crucial ingredient for marshmallows as it is what makes them hold their shape. I buy Grass Fed Beef Gelatin, which is the best kind of gelatin.
Organic Vanilla Extract
Vanilla will bring out the flavor of chocolate even more, which is why I add organic vanilla extract to these marshmallows.
Organic Powdered Sugar
Organic powdered sugar is key to coat marshmallows so they don’t stick together. I also mix cocoa with powdered sugar in this recipe as it makes them more chocolatey!
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Chocolate MarshmallowsDifficulty: Easy
Light, fluffy and cloud like – these homemade Chocolate Marshmallows will take your hot cocoa to the next level!
1/2 cup cold water
22 grams (2 tablespoons plus 1/2 teaspoon) gelatin
454 grams (2 cups) organic cane sugar
(312 grams (1 cup) organic light corn syrup
28 grams (1/3 cup) organic Dutch cocoa powder
1/2 cup warm water
1/2 teaspoon fine sea salt
1 teaspoon organic vanilla extract
1/4 teaspoon organic rose extract
Organic canola oil spray
71 grams (1/2 cup) organic powdered sugar
14 grams (3 tablespoons) organic Dutch cocoa powder
- Place a piece of parchment paper in a 9 x13-inch pan. Let the parchment fold over the dish on two sides, but make sure the other sides are cut to fit the dish exactly, otherwise the corners of the marshmallows will not be perfectly square.
- In the bowl of a stand mixer fitted with the whisk attachment, add 1/2 cup of the cold water and gelatin. Immediately stir together with a spoon so it doesn’t clump. Set aside.
- In a medium saucepan, add the cane sugar, corn syrup, the 1/2 cup warm water, cocoa, and sea salt. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid. Periodically stir the sugar mixture until it starts to bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl.
- Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens. Keep increasing the speed until you are at full speed.
- Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes. Last, add in the vanilla extracts and whisk to combine completely.
- Grease the prepared parchment paper and two additional sides of the baking dish with canola oil spray. Immediately pour the marshmallow mixture into the pan. Let the marshmallow set overnight.
- In a sifter, add the powdered sugar and cocoa. On a baking sheet with parchment paper, or a work surface, sift some of the powdered sugar and cocoa mixture onto the parchment paper. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar and cocoa mixture. And sift the remaining on top.
- Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). You can leave as large marshmallows or cut each square into four pieces for mini marshmallows.
- Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.
- Store in an airtight container for up to 2 weeks.
- High Altitude — Follow the recipe as noted.
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Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!