Homemade Chocolate Marshmallows
I’ve made three batches of marshmallows this year – vanilla, chocolate, and chocolate swirl with chocolate chips. I have the ingredients to make a fourth batch, but… I’m stopping for now. How many marshmallows does a person need?
Making marshmallows is very easy. Otherwise, I wouldn’t do it! You have to spend time in the kitchen monitoring the stove and stand mixer, but honestly, I haven’t messed up a batch yet. I practically have the recipe memorized. The chocolate swirl are my favorite. The chocolate chips melt but don’t fully incorporate, so they have layers and bits of chocolate in them!
Seriously, homemade marshmallows are awesome. If you have a stand mixer, a candy thermometer, and a little patience, you should make them. They seem impressive, and are worlds better than anything you can buy in the store.
- 3 packets gelatin
- 1 cup cold water
- 1 1/2 cup sugar
- 1 cup corn syrup
- 1 tablespoon vanilla extract
- mix-ins if desired 1 cup mini chocolate chips for chocolate mallows; 1 cup chilled regular chocolate chips for chocolate swirl marshmallows
Combine gelatin and 1/2 cup water in the bowl of your stand mixer. In a medium saucepan, combine sugar, corn syrup, and remaining 1/2 cup water. Heat over medium-to-medium high heat, stirring to combine. Insert a candy thermometer when the mixture comes to a boil, and heat until it reaches 240F. (You can stir or not stir while it boils; it hasn't made a difference to my mallows.) Turn on stand mixer to low, using the whisk attachment, to break up the gelatin. Pour in the syrup while the motor runs. Crank the speed of your mixer to high and whisk for 7-8 minutes.
While the mixer runs, prepare your pan. Spray a 9x13 pan (glass if possible) and coat with powdered sugar; set aside. Add the vanilla slowly; the mixture will try to spatter out if you add it all at once. After 30 seconds, add mix-ins if using. Mix about 30 seconds more. Use a greased spatula to spread the marshmallow into the prepared pan. Dust with powdered sugar, and use your hands to flatten out the marshmallow evenly. Let set overnight.
Turn out onto a cutting surface; I turn mine out onto two cutting boards lined with plastic wrap, and dusted with powdered sugar. You may need to use a spatula or knife to loosen the edges of the mallows from the side of the pan. Cut into cubes using a pizza cutter. Coat with additional powdered sugar. Store between layers of waxed paper.