Homemade marshmallows are a real treat, and these Chocolate Marshmallows are rich enough to enjoy on their own. Roast them for s’mores, float them in hot chocolate, or snack on them straight from the tray.
If you enjoy these Chocolate Marshmallows, try other homemade varieties like Blackberry Marshmallows, Classic Vanilla Marshmallows, Strawberry Pink Marshmallows, and Candy Cane Marshmallows.
Why you’ll love this recipe
- Fresh homemade marshmallows have a texture and flavor that store-bought versions can’t match.
- Versatile—enjoy them plain, roast them for s’mores, or stir them into hot chocolate.
- No oven required. These marshmallows are made on the stovetop and whipped in a mixer.
- This recipe requires attention to detail. A candy thermometer and a stand mixer make the process much easier, and following the directions carefully yields the best results.
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Ingredients
These Chocolate Marshmallows use a handful of key ingredients to build flavor and structure.
- Dutch-process cocoa powder: Provides the deep chocolate flavor. Dutch-process has a smoother, less acidic profile than natural cocoa.
- Espresso powder: A small amount enhances the chocolate taste without adding a coffee flavor.
- Light corn syrup: Prevents sugar crystallization and helps create a smooth texture. Honey or agave can be used as a 1:1 substitute but will add their own flavor.
- Unflavored powdered gelatin: Gelatin is essential for the marshmallows to set firmly.
See the full recipe card below for exact quantities and step-by-step directions.
Substitutions & Variations
This recipe adapts well to small changes. Here are a few options to consider.
- Corn syrup alternatives: Use honey, agave nectar, or maple syrup in a 1:1 replacement. Expect a slight flavor change if you substitute.
- Skip the espresso powder: If you prefer no coffee influence, omit the espresso powder. It mainly brightens the chocolate flavor and is optional.
- Gelatin note: There isn’t an easy 1:1 vegan substitute for gelatin that produces the same texture; agar-agar does not directly replace powdered gelatin here.
How to Make Chocolate Marshmallows
Set out all ingredients and equipment before you begin. The sequence moves quickly once the sugar reaches temperature. Full details are in the recipe card below.
- Step 1: Whisk the cocoa powder, espresso powder and boiling water until smooth; set aside to cool slightly.
- Step 2: Bloom the gelatin in cold water in the bowl of a stand mixer.
- Step 3: Combine granulated sugar, corn syrup and water in a saucepan. Boil, swirling occasionally, until the mixture reaches 240°F (soft-ball stage).
- Step 4: Add the cooled chocolate mixture to the bloomed gelatin and mix briefly in the stand mixer.
- Step 5: With the mixer running on low, slowly stream the hot sugar syrup into the gelatin mixture. Increase speed gradually to high and whip until stiff peaks form, about 12–14 minutes.
- Step 6: Spread the whipped marshmallow into a greased 9×9-inch pan. Let it set until firm, then cut into 16 pieces.
- Step 7: Toss each marshmallow in a powdered sugar and cocoa coating to prevent sticking.
- Step 8: Serve fresh, roast for s’mores, add to hot chocolate, or dip in melted chocolate for an extra treat.
Expert baking tips
- Temperatures matter: Gelatin blooms in cold water; the cocoa needs boiling water to dissolve. Use the right temperatures for each step.
- Use the right tools: A candy thermometer and a stand mixer make this recipe much easier and more reliable.
- Hit 240°F exactly: That temperature is crucial—too low and the marshmallows won’t set; too high and they’ll be hard.
- Pour carefully: The sugar syrup is extremely hot. Pour slowly and keep the mixer speed low at first to avoid splashes.
- Whip until firm: Whipping time develops the marshmallow’s structure. When the whisk forms stiff threads that hold briefly, it’s ready.
- Allow sufficient setting time: Let the marshmallows set fully—overnight at room temperature or a few hours in the fridge—to ensure they cut cleanly.
Common marshmallow challenges
Here are solutions to frequent problems when making marshmallows.
- Too soft: Check that the sugar reached 240°F, whip longer, and allow more setting time (overnight if needed).
- Too hard: If the sugar exceeded 240°F, the texture becomes overly hard and is not recoverable.
- Too sweet: Coat the marshmallows in cornstarch instead of powdered sugar to reduce added sweetness while preventing sticking.
- Knife sticking when cutting: Spray the knife lightly with cooking spray or dust with the coating mixture to prevent sticking; wipe excess spray from the marshmallows afterward.
How to clean up after making marshmallows
Melted sugar hardens as it cools, but cleanup is simple—soak pans, spatulas and the mixer bowl in warm water for 10–15 minutes and the sugar will dissolve, making washing easy.
How to eat Chocolate Marshmallows
These marshmallows are delicious in many ways. A few favorites:
- Plain: Ready to eat after coating.
- S’mores: Roast gently—these homemade marshmallows are softer than store-bought, so a double-pronged roaster gives extra support.
- Hot chocolate toppers: Float them in hot drinks for a decadent touch.
- Dipped in chocolate: Add them to a dessert board for dipping.
- Bake with them: Use in cookie or bar recipes that call for marshmallows for an elevated homemade touch.
Storage
Room temperature: Store marshmallows in an airtight container at room temperature for several weeks. Place parchment or wax paper between layers to prevent sticking. Leaving them uncovered will dry them out and make them firmer if you prefer that texture.
Recipe FAQs
Yes—honey or agave nectar can be used 1:1 for corn syrup, but they will impart their own flavor.
There isn’t a straightforward vegan substitute that works 1:1. Agar-agar does not replace powdered gelatin directly in this recipe.
No—store them in an airtight container at room temperature for best texture. Refrigeration can make them sticky or change their texture.
Yes, but it’s difficult. A hand mixer will work but requires much longer mixing. A stand mixer is highly recommended.
It’s not recommended. Reaching the precise sugar temperature is critical to success, and a candy thermometer ensures accuracy.
More homemade marshmallow recipes
- Classic Vanilla Marshmallows
- Toasted Coconut Marshmallows
- Strawberry Pink Marshmallows
- Candy Cane Marshmallows
If you try these Chocolate Marshmallows or any other recipe, please leave a star rating and share how it went in the comments. Happy baking!
Chocolate Marshmallows
Jessica Vogl
Pin Recipe
Equipment
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stand mixer
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candy thermometer
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9×9-inch pan
Ingredients
- 1 ⅓ cup water divided
- ⅓ cup Dutch-process cocoa powder
- 1 teaspoon espresso powder
- 3 envelopes unflavored powdered gelatin about 7 ½ teaspoons
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
For Coating
- ¼ cup powdered (confectioner’s) sugar or cornstarch
- ¼ cup Dutch-process cocoa powder
Instructions
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Grease a 9×9-inch pan and set aside.
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Whisk the Dutch-process cocoa, espresso powder, and ⅓ cup boiling water until smooth; set aside to cool slightly.
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In the stand mixer bowl, add ⅔ cup cold water and sprinkle the gelatin over the surface. Let it bloom.
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In a saucepan, combine granulated sugar, corn syrup, and ⅓ cup water. Heat over medium-high, stirring until dissolved. Bring to a boil and continue until the mixture reaches 240°F, about 10–12 minutes; remove from heat immediately.
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Add the cooled chocolate mixture to the bloomed gelatin and mix briefly to combine.
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With the mixer on low, slowly pour the hot sugar syrup into the mixer. Add vanilla and salt.
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Gradually raise the speed to high and whip until stiff and lightened in color, about 12–14 minutes. When the mixture forms stiff threads that fall slowly, work quickly to spread it into the prepared pan.
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Allow the marshmallow to set at room temperature for at least 4 hours (or 2 hours in the refrigerator) until firm.
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Whisk together ¼ cup powdered sugar and ¼ cup Dutch-process cocoa for the coating.
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Lightly dust a work surface with the coating. Run a knife around the pan edges and turn the marshmallow onto the surface. Cut into 16 pieces—spray the knife lightly with cooking spray if it sticks, and dab excess spray with a paper towel.
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Roll each marshmallow in the powdered sugar/cocoa mixture to coat and prevent sticking, then serve.
Video
Notes
Gelatin substitute: There is no easy 1:1 vegan substitute; agar-agar does not work as a direct replacement here.