Let’s go back to you and all of the lovely things you want to make for your Valentine! I am loving all of your requests! When the request for chocolate marshmallows rolled in, I made them straight away. The thing about making marshmallows is that after you make them once, you have all the ingredients in your house to make them again. And then after you run out of the ingredients, you find yourself buying more boxes of gelatin and light corn syrup because after eating homemade marshmallows, the ones at the store are just no longer acceptable. It’s a habit, yes, but it’s one I’m happy to have because it only takes 15 minutes. Seriously. They take a few hours to set up, but start to finish work is only 15 minutes. It’s a sticky 15 minutes, but it’s a good time.
I used dark cocoa powder in this recipe to make them as dark and chocolatey as possible, but regular cocoa powder will be just fine. Another optional step is the dunking in chocolate bit, but during my rigorous taste-testing routine of taking a bite of a plain chocolate marshmallow followed by a bite of chocolate-dipped chocolate marshmallow, it was no contest. But just to be sure, I repeated the routine several times. It’s safe to say everything is better dipped in chocolate, and it’s also safe to say that I couldn’t be happier to be your official marshmallow taster.
I based this recipe on my small batch of homemade marshmallows, so if you’re looking for a plain vanilla version, I gotcha covered there, too. The recipe is poured in a loaf pan to make 8 large marshmallows, or 12 mini marshmallows. I read on Pinterest that you can dissolve chocolate marshmallows in hot milk for instant hot cocoa. I haven’t tried that, since all of the marshmallows were used in my rigorous taste-testing process, but with the next batch, I will! But can you just imagine two of these babies floating in your hot coffee?
I have to go now. I can feel another round of taste-testing coming on.
- 3/4 cup granulated sugar
- 1/3 cup light (clear) corn syrup
- pinch of salt
- 6 tablespoons cool water, divided use
- 1 packet (2 1/2 tsp.) unflavored gelatin
- 2 tablespoons special dark cocoa powder*
- 1/2 teaspoon vanilla extract
Optional chocolate dunk:
- 1/2 cup dark chocolate chips
- 1 1/2 teaspoons coconut oil
- First, line a 9 x 5-inch loaf pan with parchment paper or foil. Spray with cooking spray.
- In a medium sauce pan, add the granulated sugar, corn syrup, salt, and 2 tablespoons of the water. Clip on a candy thermometer, and turn the heat to medium-high. Bring the mixture to a boil without stirring, and continue to cook until it reaches 238-degrees Fahrenheit.
- Meanwhile, add another 2 tablespoons of the water to a medium bowl, and sprinkle the gelatin on top. Let sit to dissolve for 5 minutes.
- Next, in a small dish, add the last 2 tablespoons of water and microwave for 25 seconds, until hot. Remove from the microwave carefully, and then whisk in the cocoa powder.
- Stir the cocoa powder and water mixture into the gelatin.
- Once the hot sugar is at the proper temperature, begin to slowly stream it into the gelatin mixture while continuously beating with a hand mixer on medium-high. Be careful not to pour the hot molten sugar near the sides of the bowl because it will stick and harden immediately.
- Beat the mixture for 10 minutes, until light and fluffy. Beat in the vanilla last.
- Pour the mixture into the loaf pan, and let set for at least 3 hours.
- To serve, lift the parchment paper or foil out of the pan, and cut the marshmallows into squares with a well-greased knife. Grease the knife between each cut. If the marshmallows are too sticky, roll them in extra cocoa powder.
- If dunking in chocolate: place the marshmallows in the freezer for 5 minutes.
- Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on medium heat in 30 second pulses until melted, stirring between each pulse. Stir until chocolate is evenly melted and smooth.
- Remove the marshmallows from the freezer, and dunk half of each marshmallow in the melted chocolate. Place each marshmallow back on the sheet, and refrigerate until the chocolate sets, about 5 minutes.
*You can use regular cocoa powder.