Chocolate Marshmallows

These are homemade chocolate marshmallows with a melted chocolate swirl. The process involves blooming gelatin, making a hot sugar syrup, and whipping them together until thick. The final marshmallows are dusted with a cocoa and powdered sugar mixture to prevent sticking. This recipe makes a full 9x13 pan.

Published: September 23, 2025
by Maribelle Harper

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Ingredients

For the Marshmallows

1 cup Cold Water, divided
3 1/2 packets Unflavored Gelatin (about 2 1/2 tbsp)
1/4 cup Dutch-Processed Cocoa Powder
1 tsp Espresso Powder
2 tsp Vanilla Extract
2 cups Granulated Sugar
2/3 cup Light Corn Syrup
1/2 tsp Kosher Salt
4 oz Bittersweet Chocolate, chopped

For the Dusting Powder

1/2 cup Powdered Sugar
1/4 cup Dutch-Processed Cocoa Powder

Prepare the Gelatin and Cocoa Mixture

First, line a 9×13 inch pan with plastic wrap, making sure it covers the bottom and sides completely.

Pour 1/2 cup of the cold water into the bowl of your stand mixer. Sprinkle the gelatin over the water and let it sit to bloom without stirring. It will absorb the water and become a solid mass.

In a small, separate bowl, whisk together the cocoa powder, espresso powder, and vanilla with 1/4 cup of boiling water. This will form a thick, glossy chocolate paste. Set it aside.

Make the Sugar Syrup

In a medium saucepan, combine the remaining 1/2 cup of cold water, granulated sugar, corn syrup, and salt.

Place a candy thermometer in the pot and heat the mixture over medium heat. Let it come to a boil without stirring. The syrup will bubble and eventually clarify as the sugar dissolves.

Cook the syrup until it reaches 250F. The temperature will plateau around 212F for a while, which is the water boiling off. Once the water has evaporated, the temperature will climb quickly, so watch it closely.

Whip and Finish the Marshmallows

Once the syrup hits 250F, immediately remove it from the heat.

Turn your stand mixer with the whisk attachment on low speed to break up the bloomed gelatin. Slowly and carefully, stream the hot sugar syrup into the mixer bowl. Try to pour it between the side of the bowl and the moving whisk to prevent it from splattering.

After all the syrup is added, pour in the chocolate paste you made earlier. Increase the mixer speed to high and whip for ~10-12 minutes. The mixture will become thick, glossy, and triple in volume.

While it’s whipping, melt the chopped chocolate in the microwave in short bursts until smooth.

The marshmallow is ready when it’s very thick and holds its shape, similar to a stiff meringue. Pour the melted chocolate into the bowl and fold it in just once or twice with a spatula to create a swirl; don’t fully mix it in.

Working quickly, pour the marshmallow mixture into your prepared pan. It helps to grease your spatula with a neutral oil to spread it evenly into the corners.

In a small bowl, whisk together the powdered sugar and cocoa powder for the dusting mixture. Generously sift about half of this mixture over the top of the marshmallow in the pan.

Let the marshmallow sit at room temperature, uncovered, for at least 8 hours or overnight to set and dry out.

After it has set, sift some of the remaining dusting powder onto your work surface and turn the marshmallow slab out onto it. Peel off the plastic wrap. Dust the newly exposed side with more powder.

Use an oiled knife or pizza cutter, also dusted with the cocoa mixture, to cut the marshmallows into squares. Toss the cut marshmallows in the remaining dusting powder to coat all the sticky sides.

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