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.