Chocolate Marshmallows

The first time I ever made homemade marshmallows was in Home Economics class in high school.  I've been intimidated of the process for all of these years KNOWING it isn't difficult and yet I still have put it off.  I don't know what happened to me this last weekend to make me decide that it was time to conquer my fears and try something new.  I'm so glad I did.  I really enjoyed these.  I used the basic Hershey's unsweetened cocoa powder but might try the Dutch processed kind next time to really kick up the chocolate flavor.  These had a mild chocolate flavor, very soft texture just like you'd expect a homemade marshmallow to be.  After I cut these I rolled them around in a mixture of confectioners sugar and unsweetened cocoa powder.  They are so good.  I can't wait to make just regular one's and then toast them up on a campfire.  I'm not scared anymore and I plan to experiment with lots of new flavors.  So much fun!  The longest part of this process was just waiting all day for them to set up before cutting them. Once you try homemade marshmallows you will never go back to store bought.

Once you've heated the water in the microwave you can add the chocolate powder and mix until smooth.

Combine the gelatin and water in your stand mixer bowl and let sit for 5 minutes or so.

Once the gelatin has set you can incorporate the chocolate mixture and blend until smooth.

In a large sauce pan combine the remaining water, corn syrup and sugar.  Cook over medium heat until the sugar has dissolved.  Once dissolved insert a candy thermometer and let cook until the temperature reaches 240 degrees - do not stir.

Ready!

Pour the hot liquid into the mixing bowl with the chocolate/gelatin mixture.

Start the mixer on a low speed and gradually increase it until it's on high.  Whip the mixture for about 15-20 minutes.  You'll know it's done when it's lighter in color, fluffy looking but streams off the paddle when you lift it up.  It'll look very shiny but be very sticky.

Pour the marshmallow mixture into the prepared pan.

Smooth out the top as much as possible and let sit for about 10 hours. When you're ready to cut them, get your work surface ready by covering it with wax paper, sprinkle it with the confectioners sugar and cocoa mixture.  While the marshmallows are still in the pan, sprinkle them with some confectioners sugar and cocoa mixture, then flip them onto the work surface.  Use the instructions below to cut them into squares.

Ingredients: 

1/3 cup plus 4 tbsp cocoa powder, divided

1-1/4 cup plus 2 tbsp water, divided
3 envelopes gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/2 cup powdered sugar



Line a 9x13 in pan with aluminum foil and spray the foil liberally with nonstick cooking spray.

In a small microwavable bowl, add ¼ cup plus 2 tbsp water and microwave for 2 minutes. Pour 1/3 cup cocoa powder over the hot water, and stir or whisk to dissolve the cocoa. This gets a big sticky.

Place ½ cup cold water in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.

Spoon warm cocoa mixture into gelatin, and stir or mix on low to thoroughly combine.

Place remaining 1/2 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.

Cook the syrup mixture without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization if needed (I didn't need to). While the candy cooks, briefly run the mixer on low once or twice to ensure the gelatin and cocoa is well-mixed.

Remove the syrup mixture from the heat immediately when it reaches 240 degrees. Turn the mixer to low and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. Make sure your mixer speed is set to low to begin with.

Slowly up the speed on the mixer until it is on high.  Whip the mixture for 15-20 minutes.  You will notice the marshmallow liquid changes color and as it whips it will become shiny.  You will know it's done when it's shiny and pours in an even stream when lifting the paddle out of the bowl.
Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours.

Sift the powdered sugar and the cocoa powder together. You can either cover your workstation with wax paper or use a cookie sheet to spread some of the sugar/cocoa mixture out.  Pour some of the sugar/cocoa mixture on top of the marshmallows before you take them out of the pan.  Cover liberally and then flip onto your work surface.

Peel the tin foil off of the marshmallows (mine came off very easily). You can spray a large knife with non-stick cooking spray and then coat in the sugar mixture or you can be like me and skip that step.  The marshmallows didn't stick to the knife for me but if they do for you then revert to the previous step. Cut the marshmallow into squares, coating the knife blade with sugar as needed. Roll the marshmallows around in the sugar mixture to coat all sides.
Keep the marshmallows in an airtight container at room temperature.  Do not refrigerate or keep in a humid place.  They will only last about a week so they are best eaten right away.

Recipe changed slightly from here