Chocolate Marshmallows Recipe

Prep the pan and mallow mix

1. Apply a thin layer of butter or coconut oil on a 8 or 9 inch square pan. Alternatively, line the pan with parchment paper.
2. Whisk the confectioner's sugar and cocoa powder and set aside. You will not need to use all of it for the marshmallows.
3. Lightly grease a rubber spatula and a small offset spatula with butter or coconut oil - you'll be using these later.

Bloom the gelatin

1. Place the water in the bowl of your stand mixer. Sprinkle the gelatin over the water and stir to saturate the gelatin.
2. Set aside for at least 10 minutes to let the gelatin bloom. By the time the sugar syrup is ready, the gelatin will have bloomed.

Make the cocoa powder paste

1. Place the cocoa powder in a small bowl. Add the boiling water and stir until you have a smooth paste.
2. Dissolve the instant coffee in the vanilla extract and stir it in with the cocoa paste to get a smooth mixture. Set aside until needed.

Make the sugar syrup

1. Place the sugar, golden syrup or corn syrup, salt, and water in a saucepan.
2. Gently stir to saturate all of the sugar with the water, or make an “x” in the middle of the pot with your fingertip to allow the water to slowly saturate the sugar.
3. Heat the sugar mixture over medium high heat. Swirl the pot to make sure the sugar is dissolving in the liquid.
4. Brush the sides of the pot with a pastry brush dipped in cold water, OR close the pot with the lid and let the sugar syrup simmer for about 1 - 2 minutes. The condensation will help wash down any sugar crystals on the side of the saucepan.
5. Cook the sugar syrup further, swirling the pot frequently (do NOT stir), until the syrup temperature reaches 255°F - 257°F with a candy thermometer.
6. Remove the saucepan from the heat. Let it sit for about 30 - 60 seconds until the bubbles subside.

Making the chocolate marshmallow mix

1. Place the mixing bowl (with the bloomed gelatin) in your stand mixer with the whisk attachment. While running the mixer on medium low speed, pour the hot sugar syrup along the side of the bowl. The heat from the syrup will dissolve the gelatin. PLEASE BE CAREFUL, as the syrup is very hot.
2. Mix the gelatin and sugar mixture for about 1 minute, and then add the cocoa paste.
3. Increase the speed to medium - medium high and mix for about 3 - 4 minutes.
4. Increase the speed to high (the mixture should be slightly thicker), and whisk for a further 6 - 10 minutes, or until the mixture is ready. Because the marshmallow mix has more water content than regular marshmallows, it will take longer for it to whip into a pillowy marshmallow texture.
5. The mixture is ready when it has doubled in size, and the marshmallow is a pale brown color with a glossy meringue like texture.
6. The marshmallow mix is softer than regular marshmallows, but should have increased in volume and the bowl should still feel a little warm.
7. When the marshmallow mix is ready, scrape it all out into the prepared pan using the rubber spatula.
8. Working quickly, evenly spread the marshmallow mix in the pan with the offset spatula.
9. With a small sieve, sift the mallow mix over the surface of the marshmallow. Make sure the whole surface is coated in a thin, even layer.
10. Allow the marshmallow to cure (at room temperature) for at least 6 hours.

Cutting the marshmallows

1. Once the marshmallow is cured, lift it out of the pan and place it on a cutting board. Gently peel off the parchment paper from the sides, so it’s easier to cut it.
2. Cut the marshmallow into the size you prefer. I prefer to cut them into 6 x 6 for 36 pieces.
3. Use a clean, dry, sharp knife to cut through the marshmallow, wiping the blade clean between cuts.
4. Coat the cut marshmallows with the mallow mix to prevent the sides from being sticky.
5. The marshmallows are now ready to be eaten.

Storing the marshmallows

1. The marshmallows should be stored in an airtight container or jar. Keep them at room temperature. NOT in the fridge or freezer.