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These Homemade Chocolate Marshmallows are rich, fluffy, and full of deep cocoa flavor. If you’ve only ever had store-bought marshmallows, prepare to be amazed.
These melt into hot chocolate like a dream, make fun dippers for homemade chocolate fondue, and make the most decadent s’mores or s’mores dip you’ve ever tasted.
Reasons You’ll Want to Make Them
Making marshmallows from scratch might sound fancy, but this easy chocolate marshmallow recipe is surprisingly simple. Once you realize how forgiving the process is, you’ll want to make them for every occasion.
The flavor is far more intense than regular marshmallows thanks to real dark chocolate, and the texture? Pillowy, silky perfection but dense enough to eat as a stand alone treat.
I’ve made lots of variations over the years – peppermint marshmallows, raspberry marshmallows, and my personal favorite strawberry marshmallows – but this one is always enjoyed. It’s like a candy shop version of your childhood hot cocoa topping, and you’ll feel ridiculously proud of yourself when you pull it off.
What You’ll Need To Make Them
You’ll find full ingredient quantities in the recipe card below, but here’s what makes these homemade chocolate marshmallows so good.
You’ll need unflavored gelatin, sugar, corn syrup, water, dark chocolate, and a simple cocoa–cornstarch dusting mix. The melted chocolate gives them that rich, fudge-like flavor without being overly sweet. Use a high-quality dark chocolate for best results; it really makes a difference.
How to Make Homemade Chocolate Marshmallows
Full instructions are in the recipe card below, but here’s the quick overview.
Bloom the gelatin in cold water while you heat sugar, corn syrup, salt, and more water on the stove. Once the syrup hits the right temperature, pour it slowly into the gelatin while mixing on low, then whip until thick and glossy.
Add the melted chocolate and beat just until combined. Spread the mixture into a pan coated with cocoa and cornstarch, dust the top, and let it set for several hours. Once firm, cut into squares and coat all sides in the dusting mix.
Make Ahead, Storage, and Reheating
To make ahead: Marshmallows actually get better after a day or two. Make them up to a week in advance and store them in an airtight container once they’ve dried overnight.
To store: Keep your chocolate marshmallows in an airtight container at room temperature for up to two weeks. They freeze beautifully too. Just thaw before serving.
To use: Drop them into hot cocoa, layer them in s’mores, or dip them in melted chocolate for an extra indulgent treat.
Learn From Me
I’ve learned that timing is everything with this recipe. Make sure your syrup is the right temperature before pouring, and melt your chocolate gently so it doesn’t seize.
Once you get the hang of it, you’ll be hooked. It’s one of those recipes that looks impressive but is totally doable.
Whether you call this your new favorite chocolate marshmallow recipe or your edible winter magic trick, these little squares of chocolate fluff will spoil you forever.
More Homemade Chocolate Candy Recipes
If you enjoy making homemade treats to gift or just enjoy for a simple chocolatey dessert, you might really enjoy these favorites.
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Ingredients
- 3 packages unflavored gelatin
- 1/2 cup ice cold water
- 1 1/2 cups sugar I used ultra fine baking sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1/2 cup water
- 4 ounces dark chocolate melted
- Nonstick spray
- 1/4 cup powdered sugar
- 1/4 cup cocoa powder
- 1/3 cup cornstarch
Instructions
- In the bowl of a stand mixer, combine 3 packages unflavored gelatin with 1/2 cup ice cold water and give it a swirl to ensure the gelatin doesn't clump. Let sit.
- In a small saucepan, combine 1 1/2 cups sugar, 1 cup light corn syrup, 1/4 teaspoon kosher salt, and 1/2 cup water. Heat on medium high with the lid on for a few minutes to bring it to a boil. Then, remove the lid and heat on high heat until a candy thermometer reads exactly 240°F. As soon as it reaches temperature, remove it from the heat.
- With the whisk attached to the stand mixer, start mixing the gelatin and water on low speed. Slowly pour the hot sugar mixture into the bowl. Once all of the hot sugar mixture has been added, turn the speed to high and continue to mix until you get a beautiful white marshmallow mixture that is just warm to the touch, about 8-12 minutes. While this is mixing, melt 4 ounces dark chocolate in microwave at half power in one minute increments, stirring after each minute. With the mixer still running, add melted chocolate and mix for one more minute.
- In a separate bowl, combine 1/3 cup cornstarch, 1/4 cup cocoa powder, and 1/4 cup powdered sugar. Spray 13×9 inch baking dish and a rubber spatula with Nonstick spray. Add about 1/3 of the corn starch blend, then shake the pan to evenly coat the bottom and sides. Use spatula to transfer the marshmallow mixture from the bowl to the baking dish and spread into an even layer. Top with half of the remaining corn starch mixture, and spread it across the top to cover. Allow the marshmallows to sit uncovered 4-10 hours.
- Lift the marshmallows out of the pan and transfer to a cutting board. Cut into desired shapes and then roll each individual marshmallow in remaining corn starch mixture to coat all sticky sides.
- Store in air tight container. They can also be frozen, if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The flavor was AMAZING!!!!! But when I added the chocolate to my mixture, it collapsed. It then did not set up super fluffy. I make marshmallows alot, and are always fluffy. Maybe ill try these again and see if that helps.vbut as before, flavor was incredible!
I just made the chocolate marshmallows and before I added the dark chocolate it was a beautiful fluffy mass and as soon as I added the melted dark chocolate it collapsed. Everything was perfect until then. Did I do something wrong?
Oh no! Gosh, I have no idea? I’m wondering if the temperature difference between your marshmallow and the chocolate was greater than what I had? Did they turn out?
This happened to me as well; the melted chocolate made the finished marshmallows very dense; completely lost the light and airy mallow =[
Hmmmm… Not sure what may have happened. Perhaps the type/quality of chocolate played a role?
Could I use semi-sweet chocolate chips instead of dark chocolate?
You bet! I’m just a dark chocolate fan.
Awesome thanks for your reply!