Homemade Chocolate Marshmallows ~ Let It Snow, Let It Snow...

Have you ever tried making your own marshmallows? It is so much fun! I decided to try Chocolate Marshmallows - made with cocoa powder. (Yes, that is real snow outside!)

They aren't the most perfect snowflakes but they were certainly tasty!


I added them to my hot cocoa - what a sweet treat! Chocolate on chocolate - now that's a perfect pairing!

 

Chocolate Marshsmallows

Adapted from Here

Dark cocoa powder and a chocolate coating give these velvety chocolate marshmallows deep, dark chocolate taste. 

Note that marshmallows need to sit for at least 8-10 hours before cutting them, so it’s a good idea to make these a day before you plan to eat them. I usually make them in the evening, and they’re ready to cut and use the next morning.

Ingredients:

• 1/3 cup plus 4 tbsp cocoa powder, divided
• 1-1/4 cup plus 2 tbsp water, divided
• 3 envelopes gelatin
• 2 cups granulated sugar
• 3/4 cup light corn syrup
• 1/2 cup powdered sugar
• 2 tbsp cornstarch
• 12 ounces chopped chocolate or chocolate coating (optional)

Preparation:

1. Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
2. Place ¼ cup plus 2 tbsp water in a small microwave-safe bowl, and microwave for 2 minutes. Pour 1/3 cup cocoa powder over the hot water, and stir or whisk to dissolve the cocoa.
3. Place ½ cup cold water in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.
4. Spoon warm cocoa mixture into gelatin, and stir or mix on low to thoroughly combine.
5. Place remaining 1/2 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
6. Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low once or twice to ensure the gelatin and cocoa is well-mixed.
7. Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
8. Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 15-20 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.