White granulated sugar – You can use brown sugar as well, but then you may need to increase the whisking time.

With The Marshmallow Blender Sponge, you can easily and precisely apply your beauty products. The unique shape and texture allow you to reach even the most hard-to-reach areas of the face, such as the nose and eye area. The sponge can be used both dry and damp, depending on the desired result. Whisk equal amounts of confectioner’s sugar and cocoa powder together (the mallow mix), and evenly sieve this mixture all over the chocolate marshmallow mix. Make sure the whole surface is covered with the powdered sugar and cocoa powder mix. This creates a barrier between the marshmallow surface and air as it cures for at least 6 hours. Chocolate dipped chocolate marshmallows– Melt some chocolate in a microwave safe bowl, and then half dip the marshmallows. To compensate for the extra water and ingredients that are being added to the marshmallow base, there are a couple of adjustments that need to be made.Just like my vanilla marshmallow recipe (which is a HUGE reader favorite and one of the most popular posts on my blog!), you’ll have foolproof results with this recipe too. The simplest way to add flavor to classic marshmallows is to swap different extracts for the vanilla extract called for in the classic recipe. Other great options include almond, peppermint, maple syrup, and strawberry, but feel free to experiment with your favorite extract flavors. Let the sugar syrup sit for a few seconds until the bubbles subside, and use immediately. Making the chocolate marshmallow base Use a sharp, clean knife to cut the marshmallows into whatever shape you like. I usually cut them into 6 x 6 squares, but you can make them larger or smaller. Mexican hot chocolate marshmallows– Add 1 tsp cinnamon + 1/2 tsp cayenne pepper to the cocoa powder and bloom them together.

Chocolate peppermint marshmallows– Add 2 tsp peppermint extract to the cocoa paste. Serving suggestions Instant coffee– This is optional, but a little coffee deepens the chocolate flavor. Increase the amount of instant coffee that you add if you want to make mocha marshmallow. Our Chocolate-Malt and Salted Caramel Marshmallows also both follow the basic marshmallow recipe with slight variations. The soda fountain–inspired chocolate-malt version features syrup made with cocoa powder, malted milk powder, corn syrup, and water that is folded into the basic recipe. To make the salted caramel marshmallows, sugar and water are cooked into caramel, then combined with corn syrup and heated to 240°F (soft-ball stage). This slightly modified sugar syrup is added to the softened gelatin, just like in the basic marshmallow recipe. After some rigorous recipe testing, it’s time to share my detailed, step by step recipe to make the most perfect chocolate marshmallows!

Mix the cocoa powder and boiling water in a bowl. Make sure you have a smooth paste with no lumps. Dissolve the instant coffee in the vanilla extract (or same amount of water), and stir it into the cocoa paste. Cover and set aside to cool. This will be your cocoa mixture. Most chocolate marshmallow recipes online add cocoa powder directly to the marshmallow base, which will result in very dense, dry marshmallows. This recipe uses a cocoa powder paste instead. The bloomed cocoa powder not only has a more intense chocolate flavor, but the hydration ensures that the cocoa powder doesn’t dry out the marshmallow base. Powdered gelatin– Powdered gelatin is what is widely available where I live. Each teaspoon is about 3g. Once the marshmallows are cured, lift the marshmallow mix (with the parchment paper) out of the pan and place it on a cutting board. Attach the whisk attachment in your stand mixer, and the mixer bowl with the bloomed gelatin. Start running the mixer on medium low speed, and pour the hot sugar syrup down the side of the bowl into the gelatin. Once all the sugar syrup is added, the gelatin should also be dissolved in the hot syrup.

Making marshmallows is SUPER easy! Chocolate marshmallows require an extra step than vanilla marshmallows, but they are still not complicated. I like to make my homemade marshmallows in the evening or at night and then let it cure overnight. Cutting the chocolate marshmallows To use The Marshmallow Blender Sponge, simply lightly dampen the sponge and then squeeze out any excess water. Then, apply your foundation or concealer to the sponge and gently pat it onto the skin. Use the rounded edges to reach areas like the cheekbones and forehead, and use the pointed end to get close to the eye area and nose. Create an “x” with a fingertip in the center of your ingredients to slowly distribute the water and saturate the sugar. Alternatively, you can stir the mixture gently to saturate. Place the water and gelatin in the mixing bowl, and gently mix to saturate the gelatin. Let it sit until the gelatin is fully hydrated (at least 10 minutes).

How to cut marshmallows into shapes

Cocoa powder – Use a good quality cocoa powder, since much of the flavor comes from this. I use callebaut extra brute cocoa powder, which is a dutch cocoa powder. It has an intense cocoa flavor without much of the bitterness. These chocolate marshmallows are so soft and fluffy, and infinitely better than ANY store-bought marshmallows. They melt in your mouth. When the chocolate marshmallow mix is ready, scrape it into the prepared pan and use an offset spatula to evenly spread the mix.

Whisk the marshmallow mix on medium high for 3 – 4 minutes. The marshmallow mix will seem very liquid, but keep whisking. Also prep a 8 or 9 inch square pan for the marshmallows. I usually rub a thin layer of butter or coconut oil on the pan, but now I line the pan with parchment paper instead. This way I can easily lift the marshmallows out from the pan and peel off the parchment paper. Some like to use cooking spray, but I prefer not to. Make the sugar syrup Boiling water –This is what will bloom the cocoa powder. So make sure to measure boiling water (instead of measuring the water first, and THEN boiling it). How to make chocolate marshmallows Bloom the gelatin and cocoa powder (separately)These marshmallows can be eaten just as they are. I mean they are freaking chocolate marshmallows! What more can you ask for? 😀 BUT, they are also fantastic in the following ways. Heat the sugar syrup until it reaches 245 – 250 F on your candy thermometer. This is higher than the 240 F I recommended for my regular marshmallows. At 240 F, the sugar syrup is at a soft ball stage, but between 245 – 250 F, the sugar syrup will be at the hard ball stage. After the marshmallows are cut, coat each chocolate marshmallow with a light dusting of the mallow mix (roll the marshmallow in the mallow mix). Storage instructions These marshmallows have a very long shelf life as long as they are stored well. Store them in a jar or container that is air-tight and leave them at room temperature. Do NOT store marshmallows in the fridge or freezer. Other variations of chocolate marshmallows