Literally every time I share marshmallows with someone it goes down like this:
“Would you like a marshmallow I made?” (Said in a totally normal not creepy way)
“You made these?! You can make marshmallows?!”
“How do you make marshmallows???”
“Pretty much just hot sugar and gelatin that’s been whipped to death and resurrected into fluffy sugary goodness and changes your life. Basically Easter in sugar form.”
And then they just stare at me weird, but eat the marshmallow and their life is forever changed.
Anyhow, February is the month of chocolate right? I’m pretty sure that every day is chocolate day in our house, so sometimes I get confused. But that just means that I can make these marshmallows whenever I want, and so can you because they’re super easy. They’re also the perfect snack when you want to eat something chocolatey, but don’t want to make a rich chocolate cake or brownies or have a whole mug of delicious hot chocolate. All of those things are great, don’t get me wrong, but when it’s that time of month and you need to satisfy those chocolate cravings all the time, this is better.
Want to really show off? This recipe is super versatile – Grand Marnier chocolate marshmallows anyone? I made those the other day too, it was really good idea. Just add 1-2 tablespoons of Grand Marnier (or other flavored liquor) in during the last minute of whipping.
Homemade Chocolate Marshmallows
- 2.5 tbsp gelatin
- 1 cup cold water, separated into halves
- 1 1/2 cups sugar
- 1/2 cup maple syrup
- 1/2 tsp salt
- 1 tsp vanilla
- 5 tbsp cacao powder, sifted
- 2 tbsp arrowroot
- In the bowl of a mixer fitted with a whisk attachment, add 1/2 cup cold water. Sprinkle the gelatin on top and whisk it together. Let it sit to “bloom” while you prepare the sugar mixture. This allows the gelatin to start dissolving and avoids clumping in your precious marshmallows. It will look like thick, solidified applesauce after sitting for a few minutes.
- While the gelatin is blooming, combine the sugar, maple syrup, and remaining 1/2 cup of water in a saucepan on the stove. Heat it over medium heat and stir until it dissolves. Add your candy thermometer and let it continue to cook on the stove until it reaches 235-240 degrees (soft ball stage). This will take about 10 minutes.
- When it reaches 235-240 degrees, immediately remove it from the heat. Slowly pour the sugar mixture down the side of the mixing bowl (so it doesn’t splatter) with the mixer on low to combine it with the bloomed gelatin. Once all the sugar mixture is added and incorporated with the gelatin, carefully turn the mixer up to high speed. Your sugary goodness will triple in volume over the next 5-10 minutes.
- While the marshmallows are fluffing into magical clouds, take a 13×9 pyrex and line it with parchment paper.
- Mix the 2 tablespoons arrowroot and 2 tablespoons cacao powder together.
- In the last minute of whipping, add in the vanilla, salt, and 3 tablespoons cacao powder and allow to incorporate.
- The marshmallow is ready once the mixer bowl has cooled down to only slightly warm and has medium soft peaks – the peaks shouldn’t be too hard, but should still hold their shape for a moment before sagging. Working quickly, use a silicone spatula to pour the mixture into the parchment lined pyrex and push it up to the sides and smooth out the top. Sprinkle some of the arrowroot/cacao mixture on the top, but leave most of it for later to coat the marshmallows when you cut them up.
- Let cool for 6-8 hours. This is crucial, you need to allow the marshmallows to set, otherwise they will have too much moisture in them.
- When they’re done cooling, get a sharp knife and slice them into squares (or whatever shape you’d like, you can even use metal cookie cutters to cut out shapes). Toss the cut marshmallows in the reserved arrowroot/cacao mixture and enjoy! Store in an airtight container.
- Note: I’ve found that sometimes I need to leave the marshmallows sitting out for a few hours after I cut them to allow the edges to dry out. If you notice that they are soaking up the powdered mix and are still damp, simply lay them out on a cookie sheet and leave out for a few hours and then toss with a little more powdered mix. You want to make sure they are completely dry on the outside otherwise the moisture will mess with their texture, create a sticky mess, and make them go bad faster. It’s an easy fix though.