This chocolate marshmallow recipe puffs up soft and high, for a mountain of chocolaty marshmallow goodness. Makes 36 marshmallows, depending on how big you cut them.
Course Dessert
Cuisine French
Prep Time 45minutes
Cook Time 10minutes
Total Time 55minutes
Servings 8servings
Calories 377kcal
Author Stephanie Stiavetti
Ingredients
2tablespoonsvegetable oil
1cuppowdered sugar
1cupcocoa powder
3tablespoonsunflavored gelatin(just under four envelopes)
1/2cupvery cold water
4tablespoonsunsweetened cocoa powder
3tablespoonboiling water
1 1/2cupsgranulated sugar
3/4cupbrown rice syrup or corn syrup
1/2cupwarm water
1/2teaspoonkosher salt
2largeegg whitesat room temperature
1/4teaspoonvanilla
Instructions
Grease the inside of a 9″ x 9″ baking pan. In a bowl, mix powdered sugar and cocoa powder until well blended. Coat the inside of the greased baking pan with 1/2 cup of the sugar and cocoa, reserving the remaining amount for coating the finished chocolate marshmallows.
Pour the cold water into the bowl of a stand mixer and sprinkle gelatin onto the surface of the water. Set aside.
In a small bowl, combine cocoa powder and boiling water. Mix until completely dissolved. Set aside.
In a heavy, high-sided pot, combine granulated sugar, brown rice or corn syrup, warm water, and kosher salt. Heat over a low flame and stir until sugar is completely dissolved. Turn heat up to medium and continue to cook, without stirring, until the mixture reaches 240°F (115°C) on a candy thermometer. The sugar will bubble up, but if you've got it in a pot with high sides, it shouldn't boil over. If it threatens to escape, remove the pot from the heat for a few seconds and stir the contents before returning to burner.
Once the sugar reaches 238°F (114°C), remove from heat. Immediately pour into gelatin and beat with a stand mixer using the whisk attachment until it becomes white, light and fluffy, about 10 minutes. You can use an electric hand beater, but it will take longer to fluff up, about 15-20 minutes. If you use a hand beater, be aware that the fluff will try to crawl up the beaters in its attempt to make a mess. Once done, the marshmallow fluff will have nearly tripled in bulk. Add vanilla and beat until well integrated into the fluff.
Gently fold the dissolved chocolate into the marshmallows using a spatula. Do not over mix — fold only five or six times. The marshmallows should have a swirled appearance.
Beat egg whites in a small bowl until they reach stiff peaks. Scoop the whites into the marshmallow fluff and beat just until combined so that you don’t flatten the whites. Again, do not over mix. Mix just until you can no longer see any egg whites.
Pour marshmallow fluff into the prepared pan and use a greased spatula to smooth out the top. Sift cocoa powder and powdered sugar mixture onto the top to completely cover the marshmallows, and leave to sit over night, uncovered, to stiffen up.
Once the marshmallows have firmed up, cut them into 1″ x 1″ squares. Toss the individual marshmallows in a bowl of the remaining cocoa powder and powdered sugar so that they are completely coated, otherwise they will stick to everything they come in contact with. You can also use sharp cookie cutters to cut out the marshmallows, like I did in the photo below.
Store in an airtight container for up to 3 weeks.
Notes
Nutritional analysis is based on using the choice of corn syrup.