Homemade Chocolate Marshmallow Recipe

🧂 Ingredients

• ½ Cup Cold Water
• 2 ¼ Cups White (granulated) Sugar
• ½ Cup Unsweetened Cocoa Powder
• 6 TBSP Light Corn Syrup
• 4 TBSP Honey
• ½ tsp Salt
• 1 tsp Vanilla
• 6 tsp Unflavoured Gelatine Powder
• ½ Cup Cold Water
• ½ Cup Chocolate Chips
• ¼ Cup Cocoa Powder
• ¼ Cup Icing Mixture

Instructions

• 1 Line a deep 9 x 12 inch glass dish with baking paper (parchment paper) making
  sure to line the sides. Then spray the paper lightly with oil.
• 2 Next, make the gelatine mixture.  In the bowl of your stand mixer, add the cold
  water then sprinkle the gelatine powder on top. With the whisk attachment on,
  stir to combine the let it sit to bloom.
• 3 Add the syrup ingredients - water, sugar, cocoa powder, corn syrup, honey, and
  salt to a large saucepan with high sides.
• 4 Over medium-high heat, stir and bring to a rolling boil.
• 5 Using a candy thermometer, bring the mixture to 116˚C (240°f ) or softball. Do
  not stir the mixture.
• 6 Once the syrup mixture has reached the temperature (softball stage), turn off
  the heat and let it cool to around 99˚C (210˚F).
• 7 With the whisk attachment on, turn the stand mixer onto low speed and gently
  pour the syrup into the gelatine mixture.
• 8 Once all the syrup mixture is in, add the vanilla and then gradually increase
  the speed to high and whip until it thickens and soft peaks form.
• 9 Pour the marshmallow mixture into the prepared dish.
• 10 Smooth out the top of the marshmallow and then sprinkle the chocolate chips on
  top.
• 11 Set aside for 8 to 10 hours or overnight.
• 12 Once set, remove the chocolate marshmallow from the dish by lifting the paper
  out of the dish.
• 13 Mix the cocoa powder and icing mixture together and sprinkle some on top of the
  marshmallows.
• 14 Cut into 1 - 2' strips, then into 1 - 2' cubes. Clean the knife between cuts for
  a smooth slice.
• 15 Toss the cubes into the mixture.

Nutrition Info