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.
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
Instructions
- Line 9x13 pan with plastic wrap.
- Pour 1/2 cup cold water in stand mixer bowl, sprinkle gelatin over top to bloom.
- Whisk cocoa powder, espresso powder, vanilla with 1/4 cup boiling water until paste forms.
- Combine remaining 1/2 cup water, sugar, corn syrup, salt in saucepan. Heat to 250F without stirring.
- With mixer on low, break up gelatin. Stream in hot syrup between bowl and whisk.
- Add chocolate paste. Whip on high 10-12 minutes until thick and glossy.
- Melt chopped chocolate. Fold into marshmallow mixture once to create swirl.
- Pour into prepared pan. Spread with oiled spatula.
- Mix powdered sugar and cocoa. Sift half over marshmallow surface.
- Let set uncovered 8 hours or overnight.
- Dust work surface with cocoa mixture. Turn out marshmallow, remove plastic, dust top.
- Cut into squares with oiled knife. Toss in remaining cocoa mixture.
Notes
Store in airtight container at room temperature up to 2 weeks.