This post is sponsored by Imperial Sugar / Dixie Crystals. I have received promotional items in exchange for this post. All thoughts, opinions and recipes are mine.
Homemade Chocolate Marshmallows are so much fun to make.
I think everyone has the same thought when they hear about homemade marshmallows for the first time. “Yes you can make them at home, no it isn’t hard.”
But, you do need a good candy thermometer and an electric mixer. Unless you want to whip 8-10 minutes with a handheld egg beater.
I made these marshmallows for Choctoberfest, a week long celebration dedicated to all things chocolate hosted by the amazing ladies at Triple Chocolate Kitchen. Over 70 bloggers from around the world are posting their best chocolate recipes this week. Some are shared at the bottom of this page, and you can check out #Choctoberfest on your favorite social media to find more recipes.
We also have a chocolate lover’s gift package worth over $400!
- Candy Gift Pack from blog host Triple Chocolate Kitchen,
- Chocolate and Cocoa Gift Pack from Divine Chocolate,
- $100 Nordic Ware Gift Card and 40 Pounds of Granulated Sugar from Imperial Sugar.
- Collagen Fuel™ Drink Mix Gift Pack from Primal Kitchen.
- Cracker Gift Pack from Mary’s Gone Crackers.
- Fig Spread Gift Pack from Dalmatia Spreads.
- Alkaline Water Pack from Perfect Hydration.
- Kitchen Conversions Chart and Etsy Gift Card from Moonflower Mountain.
You can enter the Choctoberfest giveaway here, and get my Creme de Cacao recipe while you are there.
Imperial Sugar is amazing. It is pretty much the only sugar I use, even if that means I have to order it online. This is pure cane sugar, which I find works better than beet sugar in all of my recipes. Plus it is non-GMO, which matters to me.
I used both their granulated sugar and powdered sugar to make the marshmallows.
Head over to Imperial Sugar every day until October 20th to unscramble the recipe title and enter their Scary Scramble contest to win one of 25 fun cookie makers packages. That would be awesome to have on hand with all of the holidays coming.
- 2 tablespoons cocoa powder
- 2 tablespoons Imperial powdered sugar
- 1 1/2 cup Imperial sugar
- 2/3 cup corn syrup
- 1/2 cup water (divided use)
- 2 packets unflavored gelatin
- 1 ounce dark chocolate
- 1 teaspoon vanilla
- In a small bowl whisk together cocoa powder and powdered sugar.
- Line an 8x8 inch pan with parchment paper or aluminum foil. Sift about 1/3 of the cocoa/sugar mix to coat the bottom of the pan.
- In a medium saucepan add the sugar, corn syrup and 1/4 cup of water. Stir to combine. Clip on a candy thermometer and heat without stirring to 238 degrees.
- While the sugar is boiling, add remaining water to a mixing bowl and sprinkle on the gelatin.
- When the sugar mixture reaches 238 degrees, turn on the mixer to low and slowly pour in over the gelatin. Beat for 8-10 minutes until fluffy.
- While the marshmallows are fluffing, melt the chocolate in a small bowl in the microwave or over a double boiler.
- Add chocolate and vanilla to the marshmallows at the end.
- Pour mixture into prepared pan and sprinkle on 1/2 of the remaining cocoa/sugar mixture. Let sit for 3 hours.
- Lift out the marshmallows using the foil/parchment paper. Cut to desired shape and size. Roll the cut edges in the remaining cocoa/sugar.