Black Marshmallows (Cocoa Marshmallows)
If you have never made marshmallows at home before, I am sure it sounds pretty daunting and complex, but I am here to tell you it’s not as difficult as you think — they are so worth it!
Yes, you need a stand or hand mixer and a candy thermometer, plus it takes a few hours for them to set, but the flavors of homemade marshmallows can’t be beaten! Especially these “black” chocolate marshmallows.
This is the perfect recipe for a Halloween party, Christmas dessert, or backyard bonfire — the cocoa makes these marshmallows chocolatey and decadent!
What’s Fun About This Recipe
This is a good recipe to make with slightly older kids; it almost feels like a science experiment watching the gelatin bloom and then the marshmallows forming in the mixer.
The most complicated part of this recipe is the melting of the sugar, which is where a candy thermometer can really help you.
If you don’t have one, a great way to tell if the sugar and maple mixture is done is (using a spoon) to add a dollop of syrup to ice-cold water — if it forms into a pliable ball, it’s done! Not as complicated as it sounds.
If you want these marshmallows to be more on the black side, you can also add a tablespoon of activated charcoal to the cocoa powder — just remember that it can counteract some medications, so read up on that before adding a lot.
For this recipe, you will need a stand or hand mixer, a candy thermometer, a medium pot, and a dish to pour the marshmallow mixture into.
Do I Have To Use Gelatin?
Yes, gelatin is a nonnegotiable for this recipe — the marshmallows won’t set without it.
If you are concerned about using beef gelatin, there are a few vegan gelatins out there.
Is This A Dairy-Free Recipe?
Yes, this is a dairy-free recipe! It is not vegan, however, unless you research appropriate substitutions.
How Long Will They Last?
These chocolate marshmallows will last in an airtight container for a week or two.
How Should I Store Them?
You can store them on the counter or in your pantry in an airtight container.
I would suggest having a layer of parchment paper on the bottom of the container. The powdered sugar should also keep them from sticking, but the extra precaution can’t hurt!
Can I Make S’mores With These?
You definitely can! I will say that they do melt a bit quicker than store-bought marshmallows, so make sure to watch them closely — you don’t want to lose one to the fire!
Do I Have To Own A Stand Mixer To Make These?
I will say that a stand mixer is a lifesaver for this recipe. If you don’t own a stand mixer, you can definitely use a hand electric mixer — just be prepared to sit there for 10 minutes while the marshmallow mixture thickens up.
Black Marshmallows (Cocoa Marshmallows)
Yield: 28 marshmallows
Prep Time: 30 minutes
Set Time: 8 hours
Ingredients
- 5 tsp gelatin powder
- ⅔ cup cold water
- ¼ cup cocoa powder
- ¼ cup boiling water
- 2 cups sugar
- ⅓ cup maple syrup
- Pinch of salt
- 1 tsp vanilla extract
Instructions
1. Dust a 9″x13″ pan with powdered sugar and set aside.
2. Bloom your gelatin by adding it to a small bowl filled ⅔ of the way up with cold water. Let it bloom for at least 5 minutes, or until your sugar mixture is done boiling.
3. Bring ¼ cup of water to a boil. Mix the boiling water, cocoa powder, and salt together and whisk until a cocoa powder paste forms, then set aside.
4. Add the sugar, maple syrup, and ⅔ cup water to a separate pot and bring to a boil. Use a candy thermometer to determine when the mixture reaches 250°F and quickly take the syrup off of the heat.
5. Add the bloomed gelatin and cocoa powder paste to the syrup and whisk until everything is smoothly incorporated.
6. Transfer the mixture to a stand mixer and turn it on, starting at a low speed and slowly transitioning up until you reach a high speed. Mix for 10 minutes or until soft peaks form.
7. Quickly transfer the marshmallow mixture to the powdered pan. Smooth the top of the mixture with a spatula. Let it sit on the counter overnight or in the refrigerator for roughly 3 hours.
8. Cut the marshmallows into 1-inch squares, dust them with powdered sugar, and keep them in an airtight container for up to 2 weeks. Enjoy in a cup of hot cocoa or lightly toasted over a nice roaring fire!
Notes
- You can use activated charcoal to give your marshmallows a darker hue; simply add it in Step 3 along with the cocoa powder and add enough water to make a similar consistency of paste. Please note that activated charcoal may interact with some medications.
Black Marshmallows (Cocoa Marshmallows)
This is the perfect recipe for a Halloween party, Christmas dessert, or backyard bonfire — the cocoa makes these marshmallows chocolatey and decadent!
Ingredients
- 5 tsp gelatin powder
- ⅔ cup cold water
- ¼ cup cocoa powder
- ¼ cup boiling water
- 2 cups sugar
- ⅓ cup maple syrup
- Pinch of salt
- 1 tsp vanilla extract
Instructions
- Dust a 9"x13" pan with powdered sugar and set aside.
- Bloom your gelatin by adding it to a small bowl filled ⅔ of the way up with cold water. Let it bloom for at least 5 minutes, or until your sugar mixture is done boiling.
- Bring ¼ cup of water to a boil. Mix the boiling water, cocoa powder, and salt together and whisk until a cocoa powder paste forms, then set aside.
- Add the sugar, maple syrup, and ⅔ cup water to a separate pot and bring to a boil. Use a candy thermometer to determine when the mixture reaches 250°F and quickly take the syrup off of the heat.
- Add the bloomed gelatin and cocoa powder paste to the syrup and whisk until everything is smoothly incorporated.
- Transfer the mixture to a stand mixer and turn it on, starting at a low speed and slowly transitioning up until you reach a high speed. Mix for 10 minutes or until soft peaks form.
- Quickly transfer the marshmallow mixture to the powdered pan. Smooth the top of the mixture with a spatula. Let it sit on the counter overnight or in the refrigerator for roughly 3 hours.
- Cut the marshmallows into 1-inch squares, dust them with powdered sugar, and keep them in an airtight container for up to 2 weeks. Enjoy in a cup of hot cocoa or lightly toasted over a nice roaring fire!
Notes
- You can use activated charcoal to give your marshmallows a darker hue; simply add it in Step 3 along with the cocoa powder and add enough water to make a similar consistency of paste. Please note that activated charcoal may interact with some medications.
