Is liquid glucose/glucose syrup the same as corn syrup?

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!)

What are the ingredients of a marshmallow?

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.

How are homemade chocolate marshmallows made?

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.

Can you make vegan marshmallows?

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.

Why are my marshmallows not fluffy?

I t'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.

Can I use melted chocolate instead of cocoa powder?

No, the fats in the chocolate will deflate the marshmallows.

Can I freeze homemade marshmallows?

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.

Homemade Chocolate Marshmallows

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Author: Margie Nomura
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

Scale

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 tbsp cold water
140g liquid glucose
230g caster sugar
150ml water
50g cocoa powder

Cook Mode Prevent your screen from going dark

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 tbsp 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.

Find it online: https://desertislanddishes.co/chocolate-marshmallows/