Description
Sweet chocolate magic unfolds in these homemade chocolate marshmallows, melting hearts with rich cocoa goodness. Pillowy squares promise indulgent comfort, inviting you to savor pure chocolate bliss in every dreamy bite.
Ingredients
Scale
Main Ingredients:
- 2 1/4 cups white sugar
- 27 grams (9 teaspoons) gelatin powder
- 1/3 cup corn syrup
Chocolate and Flavor Enhancers:
- 1/4 cup cocoa powder
- 1/3 cup Dutch cocoa powder
- 1 tablespoon vanilla extract
- 1/2 teaspoon instant coffee
- 1/4 teaspoon sea salt
Liquid Components:
- 1/2 cup water for gelatin
- 1/3 cup boiling water
- 1/4 cup water for syrup
- 1/4 cup confectioner’s sugar
Instructions
- Prepare a square baking dish by generously coating the interior with butter, ensuring complete coverage to prevent sticking.
- Dust the buttered pan with a mixture of confectioner’s sugar and cocoa powder, creating a fine, even layer that will help release the marshmallows later.
- In a stand mixer bowl, sprinkle gelatin over cold water, allowing it to hydrate and bloom for approximately 10 minutes until it becomes spongy and absorbs the liquid.
- Create a rich cocoa base by whisking cocoa powder with hot water until completely smooth and free of lumps, then incorporate vanilla extract and brewed coffee for depth of flavor.
- Attach a candy thermometer to a heavy-bottomed saucepan and combine sugar, corn syrup, salt, and water, heating the mixture without stirring until it reaches exactly 255°F (hard-ball stage).
- Gently swirl the pan to ensure even heat distribution and prevent sugar crystallization, monitoring the temperature carefully to achieve the perfect consistency.
- Carefully pour the molten sugar syrup into the bloomed gelatin, turning the mixer on low to combine, then gradually increase speed to high and whip for 12-15 minutes until the mixture becomes thick, glossy, and forms stiff peaks.
- Quickly transfer the marshmallow mixture into the prepared pan, using a spatula to spread it evenly and smooth the surface.
- Allow marshmallows to set at room temperature for 4-6 hours or overnight until completely firm and stable.
- Once set, cut into squares using a sharp knife dusted with the remaining cocoa-sugar mixture, separating and coating each marshmallow to prevent sticking.
Notes
- Dust the pan generously with cocoa-sugar mixture to prevent sticking and add extra chocolate flavor.
- Use a candy thermometer for precise sugar temperature to ensure perfect marshmallow texture.
- Cold-brew coffee can replace instant coffee for deeper, more complex chocolate taste.
- For gluten-free version, verify corn syrup and vanilla extract are certified gluten-free.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 142
- Sugar: 24 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 0 mg