Chocolate Marshmallows Everyone Will Instantly Love

There’s something magical about the scent of warm chocolate and sugar wafting through the kitchen. With one bite of these homemade chocolate marshmallows, I’m instantly transported back to cozy winter evenings at my grandma’s house in Vermont. She’d have a batch waiting for us after we came in from sledding, still dusted in snow, fingers freezing, and noses pink. The marshmallows were always rich, gooey, and just the right amount of sweet.

If you’re looking for another nostalgic chocolate treat, you might also love trying Chocolate Eggs for a delicious variation.

Years later, I’ve taken that nostalgic treat and added my twist—with velvety chocolate folded into the marshmallow and even more chocolate coating the outside. It’s an irresistible blend of soft and smooth with just the right chew. This chocolate marshmallow recipe isn’t just delicious—it’s a little piece of childhood you can make in your kitchen.

Why Chocolate Marshmallows Are So Special

Chocolate marshmallows are a step from the classic treat—decadent, pillowy, soft, and melt-in-your-mouth good. The contrast of fluffy marshmallows and rich chocolate is simply divine. Whether you’re gifting them, serving at a party, or just sneaking one from the fridge at midnight, these chocolate marshmallows are pure joy in a bite.

These treats are loved across North America and beyond—popular in the U.S., Canada, and Brazil during festive seasons. And the best part? You can customize chocolate marshmallows to be vegan, gluten-free, or keto-friendly.

Ingredients (Makes About 36 Marshmallows)

For the marshmallow base:

• 3 envelopes of unflavored gelatin (about 7g each)
• 1/2 cup cold water (for blooming gelatin)
• 2 cups granulated sugar
• 2/3 cup light corn syrup
• 1/4 cup unsweetened cocoa powder
• 1/2 cup water (for syrup)
• 1/4 teaspoon salt
• 1 tablespoon pure vanilla extract

For chocolate coating:

• 12 oz semisweet or dark chocolate, chopped
• 1 tablespoon coconut oil or shortening (optional for smoother coating)

Extras (Optional):

• Crushed peppermint, toasted coconut, or sprinkles for decoration

Substitutions:

• Use maple syrup or agave nectar in place of corn syrup.
• Vegan gelatin alternatives like agar-agar work well (adjust quantities).

Ingredient Tips:

• Use high-quality cocoa for a deep chocolate flavor.
• For dipping, choose couverture chocolate for the best melt and shine.

How to Make Chocolate Marshmallows

Step 1: Bloom the Gelatin

1. In a large mixing bowl or stand mixer, sprinkle gelatin over 1/2 cup of cold water. Let sit for at least 10 minutes to bloom.

Step 2: Make the Chocolate Syrup

1. Combine sugar, cocoa powder, corn syrup, water, and salt in a medium saucepan over medium heat.
2. Stir until sugar dissolves. Clip a candy thermometer to the side of the pot.
3. Bring the mixture to a boil without stirring and cook until it reaches 240°F (soft-ball stage).

Step 3: Combine and Whip

1. Carefully pour the hot syrup into the gelatin while mixing on low speed.
2. Gradually increase to high speed and whip for 10–12 minutes until thick, glossy, and tripled in volume.
3. Add vanilla and whip for another 30 seconds.

Step 4: Pour and Set

1. Grease a 9×13-inch pan and line it with parchment. Lightly dust with cocoa powder.
2. Pour the marshmallow mixture into the pan and smooth the top.
3. Set at room temperature for 6–8 hours (or overnight).

Step 5: Cut and Coat

1. Lift the marshmallow slab and cut it into squares with a greased knife.
2. Melt chocolate with coconut oil (if using) in a double boiler or microwave.
3. Dip marshmallows halfway or fully, and place on parchment to set.
4. Optional: Add toppings before the chocolate hardens.

Pro Tips & Common Mistakes to Avoid

• Use a candy thermometer. Eyeballing sugar stages is risky.
• Don’t overwhip. The marshmallow will set too quickly and become too stiff.
• Grease everything! From the knife to your hands—this stuff is sticky.
• Be patient. Let the chocolate marshmallows set fully before cutting.

Want to top your marshmallows with something dreamy? You won’t want to miss Pudding Frosting for a creamy finish that complements them beautifully.

Customization Ideas

• Vegan Version: Use agar-agar powder and dairy-free chocolate.
• Gluten-Free: All ingredients are naturally gluten-free, but check your labels.
• Keto-Friendly: Swap sugar for erythritol and use keto-friendly chocolate.
• Flavor Twists: Add espresso powder, peppermint extract, or swirl peanut butter.

How to Serve and Store

• Serve chocolate marshmallows with hot chocolate, on s’mores, or alone.
• Keep in an airtight container at room temperature for up to 5 days.
• For extended storage, refrigerate in a sealed container for up to 2 weeks.
• Freeze (before dipping in chocolate) for up to 3 months. Thaw at room temp.

FAQs

How to make chocolate-covered marshmallows?

Dip fully set chocolate marshmallows into melted chocolate, using a fork to coat evenly. Place on parchment paper to set.

How to make chocolate-coated marshmallows?

Use a dipping fork to roll chocolate marshmallows in chocolate, ensuring all sides are covered. Optional toppings can be added immediately.

How to make chocolate-dipped marshmallows?

Dip the marshmallows halfway into the chocolate for a clean, elegant look. Allow the excess to drip off before placing them on parchment.

How do you make chocolate-covered marshmallows?

Start with homemade or store-bought marshmallows. Melt high-quality chocolate, dip chocolate marshmallows, and cool completely.

Where to buy chocolate marshmallow ice cream?

Chocolate marshmallow ice cream is available at many grocery stores. Check brands like Ben & Jerry’s, Häagen-Dazs, or your local creamery.

Final Thoughts

Chocolate marshmallows are luxurious and comforting treats, whether you’re making them for a party or because they bring out the kid in everyone.

If you try this recipe, I’d love to hear how it turns out! Leave a comment below or tag me on Instagram. For more sweet ideas, don’t forget to check out our recipes.

Pin it, share it, and most importantly—enjoy every bite!

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