Chocolate Marshmallow Recipe

March 09, 2018

Chocolate Marshmallow Recipe

I had never made Marshmallows before, until I went to the bookstore and saw a recipe book about Marshmallows, after that I comitted myself to make them.

I got all the ingredients and made last week this horrible extremely sweet marshmallows. You could only have one, and that was it!

So I decided to look for more recipes and looked at tons of them online, that is how I came with the first proper vanilla marshmallows. Then I started experimenting and that was the best part, because I went to the tea shop and made a very nice strong infusion and I got this beautiful Strawberry Raspberry Tea flavored marshmallows. They tasted like heaven to everyone at home!

This gave me the idea of trying chocolate and I think I was surprised of how they came out, not to sweet, not bitter, just the right taste. I was even honoured by my husband to have him on his morning coffee!

So here is the recipe and a series of videos to do them step by step, I hope this becomes handy!

Chocolate Marshmallows Recipe

This recipe makes 144 small marshmallows

Prep Time 30 min
Resting time 6-8 hrs
Finishing 30 min

Ingredients

21 gr. unflavored gelatin
1/2 C cold water

1/3 C white corn syrup
1/2 C water
2 C granulated white sugar
1/4 t kosher salt

Flavoring

1/4 C pure cocoa powder
1/4 C boiling water

3 t pure cocoa powder
1 t pure vanilla extract

Dusting

1/4 C pure cocoa powder
1/2 C icing (confectioner's) sugar
1/2 C corn starch

Place 1/2 cup (120 ml) cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water, stir for 5 seconds and let stand until gelatin softens, about 15 minutes.

Grease 10"x10" or 9"x13" baking pan with butter.

Prepare the cocoa mixture, to 1/4C of cocoa add 1/4C of boiling water, stir until incorporated.

In a saucepan place the sugar, corn syrup, salt, and 1/2 cup of water on medium high heat. Attach a candy thermometer to the side of the pan and let boil, without stirring, until the syrup reaches 240 degrees F (115 degrees C), about 10 minutes.

Just a bit before the thermometer reaches 240 degrees F break the gelatin and add the cocoa mixture, stir until blended.

Remove the syrup from heat and with the mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high every 2 minutes and beat until mixture has tripled in volume and is thick, about ten minutes.

Add 1 teaspoon of vanilla extract and 3 teaspoons of cocoa powder. Beat about 5 minutes longer until mixture is very thick and stiff (looks like thick marshmallow cream).

Scrape marshmallow mixture into the prepared pan and spread with rubber spatula.

(I like to lick the beater!! yum!)

Let stand, uncovered, at room temperature until set, about 6-8 hours

6 to 8 hours later...

Combine on a bowl the icing (confectioner's) sugar and corn starch, on a separate bowl strain the 1/4 C of cocoa powder.

Dust the marshmallow with the icing sugar-cornstarch mixture and with the cocoa powder. Prepare a large cutting board lined with parchment paper and dust with the icing sugar-cornstarch mixture and with the cocoa powder.

Remove the marshmallow from the pan by first running a small off set spatula around the edge of the marshmallow to loosen it from the pan. Invert the pan onto the large cutting board. Dust the top of the marshmallow with the icing sugar-cornstarch mixture and with the cocoa powder.

Cut the marshmallow into squares using clean pizza cutter dipped on the icing sugar-cornstarch mixture.

You can also use cookie cutters dipping them in the mixture before every cut.

Toss the little 1.5 cm squares on the bowl of the icing (confectioner's) sugar and corn starch. Shake off excess sugar using strainer. Next toss the marshmallows in the cocoa powder and shake off excess using the strainer.