Chocolate Marshmallows: the fluffy chocolate marshmallow recipe

This recipe is the chocolate version of the classic vanilla marshmallow. These Chocolate Marshmallows are quick and easy to prepare, and so much better than the store-bought ones. They’re soft and fluffy, with a delicious chocolate flavor.

To make it, you need typical marshmallow ingredients (gelatin, sugar, corn syrup, etc.) with a few extras like cocoa powder and chocolate chips. Gelatin is one of the most important ingredients in this recipe, as it creates the perfect marshmallow texture. Homemade chocolate marshmallows that are perfectly soft, fluffy, sweet, and deeply chocolatey? This is the only recipe you’ll ever need!

Chocolate Marshmallow Ingredients

Gelatin – this is needed to set the marshmallows and create the right texture.

Powdered Sugar – don’t use granulated sugar as this will result in a grainy texture.

Corn Syrup – this adds sweetness without making the fudge grainy; you can also use honey or golden syrup in its place.

Salt balances out all the flavors – just a pinch is needed.

Cocoa powder – use Dutch cocoa powder for the best results.

Vanilla extract – this adds more flavor to the marshmallows.

Chocolate chips – it just adds the right amount of crunch!

How to make Chocolate Marshmallows

Start by blooming the gelatin. Mix the boiling water and gelatin until it has dissolved completely. Combine with the remaining ingredients, stirring until all the ingredients are fully combined. Sprinkle cocoa powder and sugar over the baking dish lined with plastic wrap. Pour in the marshmallow mixture, chill, and slice into slices.

Tips for Homemade Chocolate Marshmallows

Don’t leave out the gelatin, it’s necessary to create the right marshmallow texture.

Using melted chocolate instead of cocoa powder may prevent the marshmallows from setting properly.

Use agave instead of corn syrup if you like.

Cut the marshmallows with a sharp chef’s knife for nice clean cuts.

Chocolate Marshmallow Variations

Peppermint: use peppermint extract instead of vanilla extract and sprinkle with crushed mints.

Gourmet: After slicing the marshmallows into cubes, dip them into melted dark chocolate and allow to set.

Coconut: use coconut extract instead of vanilla extract and top with sweetened, shredded coconut.

Mocha: Add 1 teaspoon of instant coffee to the fudge mixture.

Chocolate orange: Use 1 tsp orange extract instead of the vanilla extract. Add 1 tbsp orange zest.

How to use Chocolate Marshmallows

Add these chocolate marshmallows to other cookie and bars recipes by chopping them up and adding them to the batter. You can also add them to a cup of hot chocolate.

Create double chocolate s’mores or a chocolate-flavored Rice Krispy treats with this marshmallow recipe.

How to Store Homemade Chocolate Marshmallows

Store the chocolate marshmallows in an airtight container at room temperature for up to 2 weeks.

Instructions

Mix the gelatin powder with the hot water and let it hydrate. Mix powdered sugar, cocoa, and mix.

Cover a rectangular baking dish with cling film and cover with the cocoa mixture. Add sugar, water, and corn syrup to a pot and mix very well.

Place the pot over medium heat until it boils. Add the gelatin mixture and stir until all the gelatin has melted.

Pour the mixture into a bowl, add cocoa, and beat very well. Add vanilla essence and beat until you get a foamy mixture.

Pour the mixture into a baking dish covered with cocoa and powdered sugar.

Add chocolate chips, then sprinkle with the cocoa and powdered sugar mixture. Refrigerate for 8 hours.

Cut into squares.

Notes

Don’t place the chocolate marshmallows in the fridge or freezer, this will cause them to absorb excess moisture and they will become sticky.