If you've mastered plain marshmallows, you might want to mix it up and try chocolate marshmallows. These are rich and chocolatey, tossed in icing sugar and cocoa powder which makes them the perfect bite-sized treat. If you haven't made marshmallows from scratch before, they are so different to shop-bought, so I'd highly recommend them. See our plain and raspberry marshmallows for a really detailed post on marshmallows in general.
I know marshmallows have a reputation for being sickly sweet and cloying. However, that really isn’t the case with homemade marshmallows. They are light, springy and sweet - but not overpoweringly so. Plus you can play around with the flavours, which is why we are making chocolate marshmallows here.
Jump to:
- Why you will love this recipe:
- Ingredients:
- What is Liquid Glucose?
- Substitutions and Variations:
- Here's how to make Homemade Chocolate Marshmallows:
- Cooking Tips:
- Can I make marshmallows at home without a sugar thermometer?
- Frequently Asked Questions
- Storage Instructions
- Other recipes you might enjoy:
- Made this recipe and loved it?
- Homemade Chocolate Marshmallows
Why you will love this recipe:
- They are so much better than shop bought marshmallows. They are so sweet, soft and light.
- They are the perfect homemade gift.
- You can make ahead up to 3 weeks in advance.
- They can be used in so many ways. I love to serve these chocolate marshmallows in a s'more.
Here I'm going to talk you through how to make chocolate marshmallows. If you want to make plain marshmallows first or raspberry ones, that's also a good place to start.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down
Vegetable oil - a coating of vegetable oil stops the marshmallows from sticking to the tupperware. You can use any flavourless oil. Sunflower or rapeseed also work well.
Cornflour - a mixture of icing sugar and cornstarch helps stop the marshmallows from sticking to everything.
Icing sugar - this adds sweetness to the cornflour coating. You can use vanilla icing sugar for a delicious vanilla flavour.
Powdered gelatine - this allows the marshmallow mixture to set, ready to be cut into perfect cubes.
Liquid glucose - this is the secret ingredient to the perfect homemade marshmallows. It helps create the perfect soft and bouncy texture.
Caster sugar - this forms the basis of the sugar syrup. You can use golden caster sugar for a darker marshmallow. Granulated sugar also works well.
Water - this is used to dissolve the gelatine and create the sugar syrup.
Cocoa Powder - for the chocolate flavouring and for the coating. Use proper cocoa powder and not hot chocolate powder.
What is Liquid Glucose?
Liquid Glucose is a thick, clear syrup made from corn starch or maize starch (or other starches). It can also be known as corn syrup or glucose syrup, but if you're in the UK, look for liquid glucose as that is exactly what we used when testing the recipe.
It's used in many baking or confectionery recipes such as these marshmallows but also it's useful in icings and jams. It's much easier to buy it than to make it, so I'd recommend that. You can buy it in the UK in many big supermarkets in the baking section. Dr Oetker Liquid Glucose is a good one. Otherwise, ordering online is easy too.
It has the same texture and viscosity as golden syrup but it's clear and doesn't taste the same.
Substitutions and Variations:
- Fruit: If you want to make raspberry marshmallows, they are delicious and I have an in-depth post explaining how to do that. You can swap the raspberries for all sorts of berries. Strawberries, blackberries, blueberries and cherries all make delicious marshmallows. If you don’t want to make your own purée, you can use a shop bought one. Strawberry Red and Funkin have some great flavours.
- Liquid glucose: you can swap for golden syrup or runny honey which will also add flavour.
- Vanilla: you can enhance the chocolate flavour with vanilla. Simply mix in a little vanilla extract or vanilla bean paste. Just avoid vanilla essence as this is artificial and will give the marshmallows a synthetic taste.
- Mocha: Add a teaspoon of instant coffee granules into the 50g cocoa powder that then gets folded through the marshmallows at the end.
- Chocolate Orange: Add the zest of half an orange or a teaspoon of orange extract at the last step, when folding in the cocoa powder.
Here's how to make Homemade Chocolate Marshmallows:
Here's a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Prep the containers: you will need 3 tupperware containers roughly about 20 x 12 cm - smaller will mean you get thicker marshmallows and vice versa. Brush each container with vegetable oil and set aside. If keeping as one flavour and you have it, you could use a 35 x 20cm larger tupperware.
TWO: In a separate bowl, mix together the cornflour with the cocoa powder until combined. Take one of the oiled containers and tip in the cocoa-cornflour mix, turning to coat the base and all the sides. Tap out any excess onto a non-stick baking tray and reserve for later. Repeat with the other two containers. Set aside.
THREE: Place the gelatine into a large heatproof bowl (ideally the bowl of a stand mixer if you have one). Add the 2 tablespoon cold water and mix well. Set aside.
FOUR: Next, add the glucose syrup and caster sugar to a large saucepan. Pour in 150ml water and place over a medium heat. Stir gently until the sugar has dissolved in the water. Once the mix begins to simmer, stop stirring.
FIVE: Continue to heat over a medium-high heat, gently swirling the pan, until the sugar syrup reaches 115C (use a jam thermometer to check). At this stage the liquid should be clear and bubbling. Handle the pan carefully as it will be extremely hot.
SIX: Remove the pan from the heat and very carefully, drizzle the sugar syrup into the gelatine whilst whisking with an electric whisk. You will find this easiest if you use a stand mixer fitted with the whisk attachment.
SEVEN: Once all has been added, whisk on medium-high speed for a further 12-14 minutes - or until you have a thick, white meringue-like texture.
EIGHT: Sieve the cocoa powder into the mixture and fold together. Spoon the mixture into the three containers (or one large) and smooth over the top using a spatula or palette knife. Leave to set for at least 2 hours.
NINE: Set out your cornflour & cocoa powder dusted baking trays. Tip the marshmallows onto the respective trays. Dust a large sharp knife with cocoa-cornflour then cut the marshmallow into equal-sized cubes. Toss to coat each one in the cocoa powder-cornflour. Enjoy!
TEN: This is the texture you are looking for once done!
Cooking Tips:
Preparing the container: homemade marshmallows are very sticky. That means you do need to make sure you grease your container very well. The same applies with adding the cornflour dusting. Equally, before storing, make sure they are liberally coated. Otherwise they will stick together.
Different sized marshmallows: you can make whatever size you like. Use larger tupperware containers for shallower marshmallows. Alternatively, use narrower tupperware containers for deeper marshmallows. Once set, you can choose how big or small to make your marshmallow cubes or rectangles.
Using a sugar thermometer: I would highly recommend a thermometer. If you don't have one, scroll down for how to do it without.
Dust the knife: before cutting the marshmallows, dust the knife with the cornflour-cocoa mix. This will help you create clean, neat cubes of marshmallow.
Keep cool and dry: homemade marshmallows will keep for up to 3 weeks in a sealed container in a cool, dry place. However, if they get wet they will become sticky so avoid contact with water.
Can I make marshmallows at home without a sugar thermometer?
You can but it is definitely trickier to do so. I would always advise to use a sugar thermometer, they are relatively inexpensive and you can use them across other areas of cooking too. If you are making these without one, you will need to use the cold water method.
Whilst the sugar syrup is bubbling and reaching temperature, take a small amount of sugar syrup on a spoon and drop it into a bowl of cold water every 5 minutes or so.
If the sugar dissolves completely, it's too early.
If the sugar forms a shape in the water but is still totally squishy between your fingers (almost dissolving between your fingers), it's still too early.
When the sugar forms a shape in the water, forming a firm and pliable ball between your fingers, holding its shape when pressed down and not dissolving, it HAS REACHED THE RIGHT TEMP. It's ready for the next step!
If you try that and the ball is too firm and very hard to move, it has gone too far. You can always add a splash more hot water to the pan to bring the temp back down and then try again to catch it at the right stage.
Frequently Asked Questions
Essentially yes. All corn syrup is glucose syrup, but not all glucose syrup is corn syrup. You can use them interchangeably in this recipe if you can only find corn syrup rather than glucose syrup (which is the same as liquid glucose!)
Yes, they are the same thing.
The perfect homemade marshmallow contains sugar, cornflour, gelatine and air. Some recipes add egg whites, but I don’t think they are necessary. Although they make for even softer marshmallows, they won’t last as well. This recipe has cocoa powder as these are chocolate marshmallows.
Although you might think making your own marshmallows is complicated, it really isn’t. You start by dissolving gelatine in water. Then you make a sugar syrup. Once the sugar syrup reaches 115C, you slowly pour it over the gelatine while whisking at high speed. This creates little air pockets in the sugar syrup - a bit like when whipping cream. The result? A light and fluffy marshmallow-like mix. Fold in cocoa powder. This is then tipped into a container dusted with cocoa powder and cornflour and left to set. Personally, I think that is the hardest part! The above is a very brief outline of how real marshmallows are made. Scroll up for a helpful step by step guide.
Yes. It is possible to make vegan marshmallows. Unfortunately, this recipe isn’t vegan as it uses gelatine. For a vegan marshmallow recipe, you need to use agar agar. This comes as a powder but needs to be boiled in a liquid. Although it helps ‘set’ recipes like gelatine, it isn’t a like-for-like swap.
It's important that you keep an eye on the temperature of the mixture when it's bubbling, as if it gets too hot, it firms the sugar too much and will harden them. This is why a sugar thermometer is so useful.
No, the fats in the chocolate will deflate the marshmallows.
Storage Instructions
Make sure each individual marshmallow is liberally coated in the icing-cornflour mix as that stops them all sticking together in the container. They need to be in an airtight container and I would layer with greaseproof paper if stacking in layers, to avoid any sticking.
They will keep for up to 3 weeks in a sealed container in a cool, dry place
Yes, they can be frozen! They will last up to 3 months. They do keep for a few weeks so you may not need to freeze them.
Other recipes you might enjoy:
My tiramisu coffee and chocolate mochi are ideal to have in the freezer for when you are craving something sweet. Also don’t miss my sfingi doughnuts. They are super quick, easy and utterly delicious. My brownie bites are also a must-try. Irresistibly rich and gooey with a fabulously fudgy centre. So good.
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintHomemade Chocolate Marshmallows
These sweet, soft and fluffy homemade chocolate marshmallows are utterly delicious. Perfect for a delightful treat or topping a steaming mug of rich hot chocolate.
- Prep Time: 20 minutes
- Setting Time: Minimum 2 hours
- Cook Time: 20 minutes
- Total Time: 40 minutes + setting time
- Yield: Makes 20 - 25 small squares 1x
- Category: Baking
- Method: Mixing
- Cuisine: French/Global
Ingredients
To prep the containers:
- About 2 tbsp vegetable oil
- 50g cornflour
- 50g cocoa powder
For the chocolate marshmallows:
- 4 tsp powdered gelatine (12g), plus 2 tablespoon cold water
- 140g liquid glucose
- 230g caster sugar
- 150ml water
- 50g cocoa powder
Instructions
- First, prep the containers: you will need 3 tupperwares roughly about 20cm x 12cm. Brush each container with vegetable oil and set aside. You can adjust the size of the containers depending on how tall you want your marshmallows. You could use one large container of 35 x 20 cm roughly.
- In a small bowl, mix together the cornflour with the cocoa powder. I like to use a sieve for this bit just to make sure they are completely lump free.
- Take one of the oiled containers and tip in the cocoa powder-cornflour mix, turning to coat the base and all the sides. Tap out any excess onto a non-stick baking tray and reserve for later. Repeat with the other two containers using the cocoa-cornflour mix. Set aside.
- Place the gelatine into a large heatproof bowl (ideally the bowl of a stand mixer if you have one). Add the 2 tablespoon cold water and mix well. Set aside.
- Next, add the glucose syrup and caster sugar to a large saucepan. Pour in 150ml water and place over a medium heat. Stir gently until the sugar has dissolved in the water. Once the mix begins to simmer, stop stirring. Continue to heat over a medium-high heat, gently swirling the pan, until the sugar syrup reaches 115C (use a jam thermometer to check). At this stage the liquid should be clear and bubbling. Handle the pan carefully as it will be extremely hot.
- Remove the pan from the heat and very carefully drizzle the sugar syrup into the gelatine whilst whisking with an electric whisk. You will find this easiest if you use a stand mixer fitted with the whisk attachment.
- Once all has been added, whisk on medium-high speed for a further 12-14 minutes - or until you have a thick, white meringue-like texture.
- Sieve the 50g cocoa powder into the mixture and fold together.
- Spoon the mixture into the prepared containers and smooth over the top using a spatula or palette knife. Leave to set for at least 2 hours.
- Set out your cornflour-dusted baking tray (the one dusted with the cocoa-cornflour from earlier). Tip the marshmallows onto the tray. Dust a large sharp knife with cocoa-cornflour then cut the marshmallow into equal-sized cubes. Toss to coat each one in the cocoa-sugar cornflour. Enjoy
Notes
See the Step by Step guide with images to help you with this recipe.
To store: Make sure each individual marshmallow is liberally coated in the icing-cornflour mix as that stops them all sticking together in the container. They need to be in an airtight container and I would layer with greaseproof paper if stacking in layers, to avoid any sticking. They will keep for up to 3 weeks in a sealed container in a cool, dry place.
To freeze: Freeze in an airtight container. They will last up to 3 months. They do keep for a few weeks at room temp (not frozen) so you may not need to freeze them.
Make ahead: these homemade marshmallows keep well in an airtight container in a cool place for up to 3 weeks.
Size: you can cut the marshmallows into whatever size you like. Sometimes I make jumbo marshmallows, other times I make mini marshmallows. You can also use different sized tupperwares to alter the depth.
Make without sugar thermometer: If you are making without a sugar thermometer, scroll up to FAQs to see how it's done. You will need to use the cold water method.
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