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Our Chocolate-Malt and Salted Caramel Marshmallows also both follow the basic marshmallow recipe with slight variations. The soda fountain–inspired chocolate-malt version features syrup made with cocoa powder, malted milk powder, corn syrup, and water that is folded into the basic recipe. To make the salted caramel marshmallows, sugar and water are cooked into caramel, then combined with corn syrup and heated to 240°F (soft-ball stage). This slightly modified sugar syrup is added to the softened gelatin, just like in the basic marshmallow recipe. Boiling water –This is what will bloom the cocoa powder. So make sure to measure boiling water (instead of measuring the water first, and THEN boiling it). How to make chocolate marshmallows Bloom the gelatin and cocoa powder (separately) These marshmallows can be eaten just as they are. I mean they are freaking chocolate marshmallows! What more can you ask for? 😀 BUT, they are also fantastic in the following ways. Place the sugar corn syrup salt and water in a saucepan (I like using golden syrup instead of corn syrup).
The Marshmallow Blender Sponge from NYX is an amazing tool for achieving a flawless and natural makeup look. This soft and airy sponge is perfect for blending foundation, concealer, and powder, giving you a smooth and even finish. Instant coffee– This is optional, but a little coffee deepens the chocolate flavor. Increase the amount of instant coffee that you add if you want to make mocha marshmallow.
Mexican hot chocolate marshmallows– Add 1 tsp cinnamon + 1/2 tsp cayenne pepper to the cocoa powder and bloom them together. Let the sugar syrup sit for a few seconds until the bubbles subside, and use immediately. Making the chocolate marshmallow base After about 3 – 4 minutes, increase the stand mixer speed to high and whisk until the marshmallow base turns into a light brown, meringue like mixture. The mix should have at least doubled in size and you will see the mixture forming strings on the side of the bowl during whisking. After some rigorous recipe testing, it’s time to share my detailed, step by step recipe to make the most perfect chocolate marshmallows!
With The Marshmallow Blender Sponge, you can easily and precisely apply your beauty products. The unique shape and texture allow you to reach even the most hard-to-reach areas of the face, such as the nose and eye area. The sponge can be used both dry and damp, depending on the desired result.Whisk equal amounts of confectioner’s sugar and cocoa powder together (the mallow mix), and evenly sieve this mixture all over the chocolate marshmallow mix. Make sure the whole surface is covered with the powdered sugar and cocoa powder mix. This creates a barrier between the marshmallow surface and air as it cures for at least 6 hours. Whisk the marshmallow mix on medium high for 3 – 4 minutes. The marshmallow mix will seem very liquid, but keep whisking.
My vanilla marshmallow recipe is a troubleshooting guide on how to make classic marshmallow. For more details about all the fundamentals of making marshmallow, please see that post. Why this chocolate marshmallow recipe works Corn syrup –You can substitute the corn syrup with honey or golden syrup. You can also replace it with a little extra sugar, but inverted sugar syrups help prevent crystallization. Chocolate dipped chocolate marshmallows– Melt some chocolate in a microwave safe bowl, and then half dip the marshmallows. Create an “x” with a fingertip in the center of your ingredients to slowly distribute the water and saturate the sugar. Alternatively, you can stir the mixture gently to saturate.These chocolate marshmallows are so soft and fluffy, and infinitely better than ANY store-bought marshmallows. They melt in your mouth. Just like my vanilla marshmallow recipe (which is a HUGE reader favorite and one of the most popular posts on my blog!), you’ll have foolproof results with this recipe too. Also prep a 8 or 9 inch square pan for the marshmallows. I usually rub a thin layer of butter or coconut oil on the pan, but now I line the pan with parchment paper instead. This way I can easily lift the marshmallows out from the pan and peel off the parchment paper. Some like to use cooking spray, but I prefer not to. Make the sugar syrup Mix the cocoa powder and boiling water in a bowl. Make sure you have a smooth paste with no lumps. Dissolve the instant coffee in the vanilla extract (or same amount of water), and stir it into the cocoa paste. Cover and set aside to cool. This will be your cocoa mixture.
The simplest way to add flavor to classic marshmallows is to swap different extracts for the vanilla extract called for in the classic recipe. Other great options include almond, peppermint, maple syrup, and strawberry, but feel free to experiment with your favorite extract flavors. These marshmallows have a very long shelf life as long as they are stored well. Store them in a jar or container that is air-tight and leave them at room temperature. Do NOT store marshmallows in the fridge or freezer. Other variations of chocolate marshmallows Most chocolate marshmallow recipes online add cocoa powder directly to the marshmallow base, which will result in very dense, dry marshmallows. This recipe uses a cocoa powder paste instead. The bloomed cocoa powder not only has a more intense chocolate flavor, but the hydration ensures that the cocoa powder doesn’t dry out the marshmallow base.
How to cut and store marshmallows
Making marshmallows is SUPER easy! Chocolate marshmallows require an extra step than vanilla marshmallows, but they are still not complicated. Once the marshmallows are cured, lift the marshmallow mix (with the parchment paper) out of the pan and place it on a cutting board.
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