Fluffy Homemade Chocolate Marshmallows: Easy Recipe & Pro Tips

Fluffy Homemade Chocolate Marshmallows: Easy Recipe & Pro Tips

Fluffy Homemade Chocolate Marshmallows: Easy Recipe & Pro Tips

There is nothing quite like a homemade marshmallow. They are infinitely softer, richer, and more delicious than the store-bought variety. If you love chocolate, this recipe for homemade chocolate marshmallows will quickly become a favorite. Perfect for floating in hot cocoa, toasting over a campfire, or simply enjoying as a decadent treat, these simple steps will guide you to marshmallow perfection.

How Do I Make Homemade Chocolate Marshmallows?

Making these decadent treats requires just a few basic ingredients and precise heating of the sugar syrup. The resulting texture is airy, soft, and richly flavored with cocoa and melted bittersweet chocolate.

Ingredients

  • 1 cup water, divided

  • 2 (1/4-ounce) packages of unflavored gelatin

  • 1 ½ cups granulated sugar

  • 1 cup light-colored corn syrup

  • Dash of salt

  • 1 teaspoon vanilla extract

  • ¼ cup sifted unsweetened cocoa

  • Cooking spray

  • ⅓ cup powdered sugar

  • ⅓ cup cornstarch

  • 2 teaspoons unsweetened cocoa

  • 2 ounces bittersweet chocolate, chopped

Instructions

Prepare the Marshmallow Base

  1. Pour ½ cup of water into a small microwave-safe bowl and sprinkle the unflavored gelatin over the top. Set this aside to let the gelatin bloom while you prepare the sugar syrup.

  2. Combine the remaining ½ cup water, granulated sugar, light corn syrup, and a dash of salt in a medium-heavy saucepan. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally until the sugar dissolves.

  3. Once boiling, stop stirring. Cook the mixture until a candy thermometer registers exactly 250°F. Carefully pour this hot sugar mixture into the bowl of a stand mixer. Let it stand until the temperature drops to 210°F.

  4. While the sugar syrup cools slightly, microwave the bloomed gelatin mixture at high power for 20 seconds, or until the gelatin has completely melted. Stir it after 10 seconds to ensure it dissolves evenly.

Whip and Set the Marshmallow

  1. With the stand mixer on low speed, begin beating the sugar mixture using the whip attachment. Gradually and slowly pour the melted gelatin mixture into the sugar mixture in a thin, steady stream.

  2. Add the 1 teaspoon of vanilla extract. Increase the mixer speed to high and whip the mixture until it becomes light, glossy, and fluffy, which should take approximately five minutes.

  3. Reduce the mixer speed to medium and gradually add the ¼ cup of sifted unsweetened cocoa powder. Beat until the cocoa is just combined and the color is uniform throughout the marshmallow fluff.

  4. Using a spatula coated with cooking spray, scrape the mixture into an 11 x 7-inch baking pan that has also been coated with cooking spray. Smooth the top surface and allow the marshmallow to stand for two hours at room temperature to set completely.

Cut, Coat, and Finish

  1. Sift together the powdered sugar, cornstarch, and 2 teaspoons of cocoa into a jellyroll pan or wide, shallow container. This creates the anti-stick coating for the marshmallows.

  2. Coat an offset spatula with cooking spray and use it to remove the sheet of marshmallow from the pan, placing it into the sugar mixture.

  3. Using kitchen scissors that have been coated well with the powdered sugar mixture, cut the marshmallow sheet into 78 (1-inch) squares.

  4. Dust the freshly cut squares generously with the powdered sugar mixture, shaking off any excess coating.

  5. Arrange the finished marshmallows on a cooling rack placed over a rimmed baking sheet.

  6. Place the chopped bittersweet chocolate in a small microwave-safe bowl. Microwave it at high power for 1 minute, stirring every 20 seconds until it is completely melted and smooth.

  7. Drizzle the melted chocolate artistically over the marshmallows and allow them to stand until the chocolate drizzle is fully set.

 

What Equipment Do I Need to Make Marshmallows?

While some recipes attempt to bypass specialized tools, a few pieces of equipment are key to achieving the perfect light and fluffy texture for your chocolate marshmallows.

The single most important piece of equipment is a candy thermometer. This tool is non-negotiable for success. Marshmallows rely on heating the sugar syrup to the exact "soft-ball" stage, which is 250°F for this recipe. If the syrup is too cool, the marshmallow will not set. If it is too hot, it will be hard and brittle.

A stand mixer with a whisk attachment is also highly recommended. The marshmallow mixture is very thick and requires whipping on high speed for several minutes to achieve the correct volume and consistency. A hand mixer may struggle with the density and heating of the mixture, potentially leading to a less fluffy result. A heavy-bottomed saucepan is also essential for heating the syrup to prevent burning.

 

Why Are My Homemade Marshmallows Not Setting Up?

The inability of marshmallows to set is one of the most common issues home cooks face. If your chocolate marshmallows are too soft, runny, or sticky after setting time, the problem almost always lies with the sugar syrup temperature.

The syrup must reach the specified temperature of 250°F to ensure enough moisture evaporates and the sugar concentration is correct. If the temperature is off by just a few degrees lower, the marshmallow will remain wet and soft. Always use a calibrated, reliable candy thermometer to measure the syrup while it cooks. Additionally, make sure you allow the marshmallows the full two hours (or sometimes more, depending on kitchen humidity) to set before cutting them.

 

How Should I Store Homemade Chocolate Marshmallows?

Unlike commercial marshmallows, homemade versions are best kept at room temperature.

Store your finished chocolate marshmallows in a clean, airtight container. Ensure the marshmallows are fully coated with the powdered sugar and cornstarch mixture before storing to prevent sticking. They will keep well on the counter for up to two weeks. Avoid storing homemade marshmallows in the refrigerator, as the cool environment can cause them to weep and become overly sticky. You can also freeze them in an airtight, freezer-safe container for longer storage, up to three months. Allow them to thaw completely at room temperature before serving.