Homemade Chocolate Marshmallows Without Eggs
Light, fluffy, and cloud-like these homemade Chocolate Marshmallows without eggs will take your hot cocoa to the next level. They are also just as delicious eaten on their own!
Equipment
- Digital Food Scale
- Small Pot
- Stand Mixer
- 9x13-inch Baking Pan
- Parchment Paper Sheets
Ingredients
Marshmallows
- ½ cup cold water
- 22 grams grassfed gelatin
- 454 grams cane sugar
- 312 grams light corn syrup
- 28 grams Dutch cocoa powder
- ½ cup water
- ½ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- olive oil cooking spray
Topping
- 71 grams powdered sugar
- 14 grams Dutch cocoa powder
Instructions
- Place a piece of parchment paper in a 9 x13-inch pan. Let the parchment fold over the dish on two sides, but make sure the other sides are cut to fit the dish exactly, otherwise the corners of the marshmallows will not be perfectly square.
- In the bowl of a stand mixer fitted with the whisk attachment, add ½ cup of the cold water and gelatin. Immediately stir together with a spoon so it doesn’t clump. Set aside.
- In a medium-sized saucepan, add the cane sugar, corn syrup, the ½ cup water, cocoa, and sea salt. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid.
- Periodically stir the sugar mixture until it starts to boil, bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl.
- Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens and turns glossy. Keep increasing the speed until you are at full speed.
- Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes. Last, add in the vanilla extract and whisk to combine completely.
- Grease the prepared parchment paper and two additional sides of the baking dish with olive oil spray. Immediately pour the marshmallow mixture into the pan. Let the marshmallow set overnight.
- In a sifter, add the powdered sugar and cocoa. On a baking sheet with parchment paper, or a work surface, sift some of the powdered sugar and cocoa mixture onto the parchment paper. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar and cocoa mixture. And sift the remaining on top.
- Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). You can leave as large marshmallows or cut each square into four pieces for mini marshmallows.
- Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.
- Store in an airtight container for up to 2 weeks.
Video
Notes
Tips
- Always weigh ingredients for the best results!
- You really need a stand mixer (like KitchenAid) for this recipe as they need to whip for so long.
- When you add the cold water to the gelatin, stir it up immediately. This will prevent any clumps from forming. I do not bloom gelatin in the traditional way (which is to sprinkle gelatin on top of cold water and not touching it). I have taught so many people how to make marshmallows when I owned my bakery, and I found this method far exceeds the traditional method of blooming to reduce clumps.
- Feel free to use honey in place of corn syrup (same exact weight measurement). This will give a slightly honey flavor to these chocolate marshmallows (which I love), but if you don't want that then stick with corn syrup.
- You can cut these into large mallows or mini marshmallows, either works. I love using a pizza cutter for cutting, it makes it so easy and it's really fun.
- Make sure to coat the marshmallows in the powdered sugar and cocoa mixture so they don't stick together.
- If you want to make summer s’mores, the larger size fits perfectly on half a graham cracker! You'll just need to torch the marshmallow using a kitchen torch instead of roasting over an open flame. These homemade marshmallows don't have stabilizers like store-bought versions, so they need quick and hot heat to roast up beautifully!
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 32kcalCarbohydrates: 8gProtein: 0.3gFat: 0.1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.002gMonounsaturated Fat: 0.02gSodium: 15mgPotassium: 7mgFiber: 0.2gSugar: 8gCalcium: 1mgIron: 0.1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!