Homemade Chocolate Marshmallows


  • 3 envelopes unflavored gelatin
  • 1 c. cold water, divided
  • 1 1/2 c. granulated sugar
  • 1 c. light corn syrup
  • 1/4 tsp. kosher salt
  • 1/4 c. unsweetened cocoa powder
  • 1 T. vanilla extract
  •  confectioners' sugar + unsweetened cocoa powder mixed together, for dusting


  1. In the bowl of a stand mixer, combine gelatin and 1/2 cup cold water. Allow to sit while you prepare the sugar syrup.
  2. In a medium saucepan, combine granulated sugar, corn syrup, salt, and remaining 1/2 cup cold water. Cook over medium heat until sugar dissolves, stirring frequently. Raise heat to high and cook until the sugar syrup reaches 240 degrees on a candy thermometer.
  3. Remove sugar syrup from the heat. With the mixer on low speed and fitted with the whisk attachment, slowly pour sugar syrup into the gelatin. Turn mixer up to high speed and whip until very thick, about 15 minutes. Add cocoa powder and vanilla; mix thoroughly.
  4. Line the bottom and sides of a 9x13" glass baking dish with plastic wrap. Spray plastic wrap with non-stick cooking spray and dust generously with confectioners' sugar. Pour marshmallow mixture into prepared pan, smooth the top, and dust top with mixture of confectioners' sugar + cocoa powder.
  5. Allow marshmallows to stand uncovered overnight to dry.
  6. Turn marshmallows out onto a cutting board. Using a sharp knife, cut marshmallow into 1-inch wide strips. Cut strips into 1-inch squares. Roll cut sides in mixture of confectioners' sugar + cocoa powder.
  7. Store in an airtight container at room temperature for up to 3 or 4 days. If marshmallows become sticky, remove the container lid for a bit to allow marshmallows to dry.


Source:  The Kitchen is My Playground