Homemade Chocolate Marshmallows
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Learn how to make Homemade Chocolate Marshmallows with only 5 ingredients by using this easy step-by-step guide. Made-from-scratch marshmallows are fluffy, chocolatey, and perfect for hot cocoa, s'mores, and holiday dessert boards. Plus, they're really fun to make!
Why You'll Love This Recipe
- Rich chocolate flavor: Thanks to cocoa powder, these homemade marshmallows are rich without being heavy.
- Easier than you expect: This recipe only uses 5 easy ingredients.
- Better than store bought: Fresh chocolate marshmallows are softer, fluffier and more flavorful than anything you can buy at the store.
Take my word for it, skip the store-bought version and make these easy chocolate marshmallows instead! When I sliced into the first square, I was completely hooked. There's something really cool about making marshmallows from scratch, and this chocolate recipe feels special without being complicated.
These homemade marshmallows are simple, fun, and perfect for making S'mores Cookies and Pumpkin Spice Hot Cocoa. You can also add them to the top of Hot Cocoa Dip for an irresistible dessert everyone will be talking about! Perfect for Valentine's Day, or gathering 'round the fire during Christmas vacation!
What You'll Need
You'll only need 5 ingredients to make this chocolate marshmallows recipe. To see quantities, visit the printable recipe card.
- Unflavored Gelatin: essential for this recipe to work. It gives the marshmallows their structure and bouncy texture.
- Cocoa Powder: provides the chocolate flavor. Use a good quality unsweetened cocoa powder for the best chocolate taste.
- Water: divided in this recipe and used both to enhance the gelatin and make the simple syrup.
- Granulated Sugar: creates the proper sweetness and structure needed for fluffy marshmallows.
- Powdered Sugar: mixed with cocoa powder to coat the pan and prevent the marshmallows from sticking.
How to Make Chocolate Marshmallows
- Grease a 9 x 13 inch baking dish with butter or cooking spray. In a small bowl mix the powdered sugar with ¼ cup of the cocoa powder and lightly sift a thin coating over the greased baking dish.
- Add the gelatin and half a cup of cold water to the bowl of a stand mixer and let it sit (without stirring) while you prepare the simple syrup. This allows the gelatin to 'bloom.'
- In a saucepan combine the remaining water and granulated sugar. Cook over medium-high heat stirring constantly until the mixture reaches at least 240ºF and comes to a rolling boil. Then, take the syrup off the heat.
- Add the remaining ½ cup cocoa powder to the gelatin mixture. With the mixer on low, carefully pour the hot syrup into the mixing bowl a little at at time.
- Increase the mixer speed to high and beat for about 20 minutes until the mixture becomes lighter in color, thick, fluffy and glossy.
- Spread the marshmallow mixture evenly into the prepared baking dish with a spatula that has been oiled with cooking spray.
- Dust the top of the marshmallow mixture with more cocoa and powdered sugar mixture.
- Let sit at room temperature for at least 4 hours before slicing into 6 columns and 8 rows with a sharp knife that's been oiled with cooking spray.
- Dip all sides of each marshmallow into the cocoa and powdered sugar mixture to reduce stickiness. Slice into mini marshmallows if desired. Store in an airtight container at room temperature.
Favorite Pairings
- Hot chocolate or mocha drinks
- Classic S'mores
- Coffee or espresso
- Dessert boards with cookies and fruit
- Melted over brownies or cupcakes
Variations
- Make mini chocolate marshmallows by cutting each large chunk into 8 pieces.
- Use dark cocoa powder for extra dark chocolate marshmallows.
- Add a drop of peppermint extract to the mix for a refreshing twist.
- Use only powdered sugar instead of cocoa for a plain version.
Helpful Tips
- Invest in a candy thermometer.
- The marshmallows may not set properly if you turn off the heat for the sugar syrup before it reaches at least 230ºF.
- Try not to rush the whipping time as this is what creates the fluffy texture.
- Allow the marshmallows to fully set before slicing if you want clean edges.
- Lightly dust your knife with powdered sugar to prevent sticking while cutting.
Recipe FAQ
No, they are no stickier than store-bought marshmallows when properly coated.
They are lightly coated with a powdered sugar and cocoa mixture so they will feel slightly powdery when eaten. The powder absorbs over time during storage.
They are fluffier, fresher, and have more chocolate flavor than packaged marshmallows.
Storage Guide
Store chocolate marshmallows at room temperature in an airtight container for up to 3 days for best texture and flavor. Avoid refrigerating as moisture can affect their consistency. Freezing is not recommended.
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Recipe Card
Homemade Chocolate Marshmallows
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- baking dish (9x13 inches)
Ingredients
- 3 packets gelatin (unflavored)
- ¾ cup cocoa powder (divided)
- 1 ½ cups water (divided)
- 2 cups granulated sugar
- ⅓ cup powdered sugar
Instructions
How to Make Chocolate Marshmallows
- Grease a 9 x 13 inch baking dish with butter or cooking spray. In a small bowl mix the powdered sugar with ¼ cup of the cocoa powder and lightly sift a thin coating over the greased baking dish.
- Add the gelatin and half a cup of cold water to the bowl of a stand mixer and let it sit (without stirring) while you prepare the simple syrup. This allows the gelatin to 'bloom.'
- In a saucepan combine the remaining water and granulated sugar. Cook over medium-high heat stirring constantly until the mixture reaches at least 240ºF and comes to a rolling boil. Then, take the syrup off the heat.
- Add the remaining ½ cup cocoa powder to the gelatin mixture. With the mixer on low, carefully pour the hot syrup into the mixing bowl a little at at time.
- Increase the mixer speed to high and beat for about 20 minutes until the mixture becomes lighter in color, thick, fluffy and glossy.
- Spread the marshmallow mixture evenly into the prepared baking dish with a spatula that has been oiled with cooking spray.
- Dust the top of the marshmallow mixture with more cocoa and powdered sugar mixture.
- Let sit at room temperature for at least 4 hours before slicing into 6 columns and 8 rows with a sharp knife that's been oiled with cooking spray.
- Dip all sides of each marshmallow into the cocoa and powdered sugar mixture to reduce stickiness. Slice into mini marshmallows if desired. Store in an airtight container at room temperature.
Notes
- Invest in a candy thermometer.
- The marshmallows may not set properly if you turn off the heat for the sugar syrup before it reaches at least 230ºF.
- Try not to rush the whipping time as this is what creates the fluffy texture.
- Allow the marshmallows to fully set before slicing if you want clean edges.
- Lightly dust your knife with powdered sugar to prevent sticking while cutting.
- Store chocolate marshmallows at room temperature in an airtight container for up to 3 days for best texture and flavor. Avoid refrigerating as moisture can affect their consistency. Freezing is not recommended.
Nutrition
Nutrition info is an auto generated estimate.
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