Print

Chocolate Marshmallows Everyone Will Instantly Love

Chocolate marshmallows plated on white plate for featured dessert photo
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These homemade chocolate marshmallows are soft, rich, and coated in decadent chocolate—perfect for cozy nights, festive treats, or gourmet gifts. Infused with cocoa and dipped in melted chocolate, each bite is fluffy, gooey, and indulgent. Whether floating in hot cocoa, layered in s’mores, or enjoyed straight from the fridge, they’re a nostalgic delight made modern.

  • Author: Julia Hartman
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: About 36 marshmallows 1x
  • Category: Dessert
  • Method: No-bake, candy making
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale

For the Marshmallow Base:

  • 3 envelopes unflavored gelatin (7g each)

  • 1/2 cup cold water (for blooming)

  • 2 cups granulated sugar

  • 2/3 cup light corn syrup (or maple 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 smooth coating)

Optional Toppings:

  • Crushed peppermint

  • Toasted coconut

  • Sprinkles

Instructions

  1. Bloom the Gelatin:
    In a large mixing bowl or stand mixer, sprinkle gelatin over 1/2 cup cold water. Let it sit for 10 minutes to bloom.

  2. Make the Chocolate Syrup:
    In a saucepan, combine sugar, cocoa powder, corn syrup, 1/2 cup water, and salt. Stir over medium heat until sugar dissolves. Clip a candy thermometer to the side and boil (no stirring) until it reaches 240°F.

  3. Combine and Whip:
    With mixer on low, carefully pour hot syrup into bloomed gelatin. Increase to high speed and whip for 10–12 minutes until thick and glossy. Add vanilla and whip for 30 seconds more.

  4. Pour and Set:
    Grease a 9×13-inch pan, line with parchment, and dust with cocoa powder. Pour the marshmallow mixture into the pan and smooth the top. Let sit at room temperature for 6–8 hours or overnight.

  5. Cut and Coat:
    Lift the set marshmallow slab and cut into squares using a greased knife. Melt chocolate with coconut oil. Dip marshmallows halfway or fully and place on parchment. Add toppings before chocolate sets.

Notes

  • Storage: Store in an airtight container at room temp for 5 days, refrigerate for 2 weeks, or freeze (undipped) for 3 months.

  • Vegan Option: Use agar-agar instead of gelatin and dairy-free chocolate.

  • Flavor Variations: Try espresso powder, peppermint extract, or a swirl of peanut butter in the base.

  • Tip: Grease your knife and hands before handling marshmallow to avoid sticking.

 

  • Don’t skip the thermometer—getting to 240°F is crucial for the perfect texture.

Nutrition

Find it online: https://savordelish.com/chocolate-marshmallows-homemade-recipe/