Make your own perfectly sweet, fluffy chocolate marshmallows at home with just 7 ingredients! Homemade marshmallows are surprisingly simple to make, as long as you use the right type of gelatin and have a decent standing mixture to do the work for you.
You'll need gelatin, cocoa powder, and corn syrup along with a handful of pantry staples like plain sugar. The most important thing is to have a candy thermometer for this recipe. They're not expensive and very good to have on hand if you plan on making any candy recipes or other sweets like Italian meringue buttercream.
For some more great no-bake chocolate sweets, try our chocolate mint truffles, easy rocky road candy bars, or Canadian classic Nanaimo bars.
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Ingredients
Ingredient Notes and Substitutions
- Gelatin: make sure this is plain, unflavoured powdered gelatin. We haven't tested this recipe with gelatin sheets because they can be much harder to find, and powdered is easier for home bakers to get right with consistency results. We have not tried making these with a vegan alternative.
- Cocoa powder: this should be unsweetened cocoa for baking, not drinking chocolate. Natural or Dutch process both work so choose what you like more.
- Light corn syrup: make sure it's light. Dark corn syrup has added molasses and will skew the taste of the marshmallows.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
How to Make Marshmallows
Step 1: sprinkle the gelatin over cold water in a large mixing bowl and set aside.
Step 2: add the sugar, cocoa, corn syrup, and salt to a large pot.
Step 3: cook until a candy thermometer reads 240°F (115°C).
Step 4: carefully pour the hot sugar syrup into the gelatin mixture, beating all the while, until very thick and glossy.
Step 5: spread the marshmallow mixture into a greased dish and set aside for at least 4 hours.
Step 6: cut into squares and coat in powdered sugar or more cocoa.
Top Tips
- Think about wattage: your mixer might experience some slight difficulty after about 8 minutes of whipping. Consider a different recipe or ensure your mixer can handle thick mixtures if this is a concern.
- Reduce the chocolate: this recipe makes a very chocolatey marshmallow. For less intense chocolate flavour, reduce the cocoa powder by half.
- Make it a little less sweet: you can use cocoa powder to dust your finished marshmallows instead of powdered sugar if preferred.
Recipe Notes
This is a recipe that needs some kitchen equipment, like a good standing mixer and a candy thermometer, and it's not really possible to make without these tools. While marshmallows aren't complicated to make, there are a couple of barriers, and the cost of the equipment is one of them.
While it's beneficial for every recipe, we really recommend using weights rather than cup measurements for the most consistent results when making homemade marshmallows. Using weights, a thermometer, and not making any substitutions (no matter how small) will have the best results.
How to Store
Storage: store marshmallows in an airtight container at room temperature for up to 3 weeks. Avoid humidity and heat, as they can cause the marshmallows to melt or become sticky. If stacking marshmallows, place a sheet of parchment paper between layers to prevent sticking.
Freezing: while your homemade marshmallows can be frozen, they usually thaw out very sticky and aren't so pleasant after freezing. We recommend consuming them within a couple of weeks rather than freezing.
FAQ
Why are my homemade marshmallows not fluffy?
You need to use a candy thermometer and keep an eye on the temperature of your sugar syrup mixture. If it gets too hot, the marshmallows will set too hard.
Why are my marshmallows not whipping up?
They might just need more time. This can be affected by humidity levels and how warm your home is, so if it seems like it's taking longer and it's a hot, humid day, just keep whipping until the mixture is very thick and glossy as pictured.
Why are my homemade marshmallows so wet?
If your marshmallows are wet or soggy after setting, it's likely due to the sugar syrup temperature being off. You must use a thermometer for consistent results.
If you make this Chocolate Marshmallows recipe or any other chocolate recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Homemade Chocolate Marshmallows
Equipment
- Measuring cups and spoons or a digital kitchen scale
- 8-inch (20-cm) square baking dish
- Stand mixer with whisk attachment
- Large heavy-bottomed pot
- Candy thermometer
- Butter knife
- Glass of hot tap water
- Tea towel
Ingredients
- 1 tablespoon vegetable oil or any other neutral-flavoured oil
- ½ cup cold water
- 3 tablespoons powdered gelatin unflavoured
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ½ cup cocoa powder unsweetened
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
- ½ cup powdered sugar also called icing sugar or confectioner’s sugar
Instructions
- Grease an 8-inch (20 cm) square baking dish with vegetable oil. Set aside.1 tablespoon vegetable oil
- Add the cold water to the bowl of a stand mixer bowl. Sprinkle the gelatin powder over the water. Attach the bowl to the mixer and insert the whisk attachment.½ cup cold water, 3 tablespoons powdered gelatin
- Combine the granulated sugar, corn syrup, cocoa powder, and salt in a large heavy-bottomed pot. Stir well. Heat over medium heat on the stovetop. Once the mixture begins to bubble, stop stirring. Cook until a candy thermometer reads 240°F (115°C).1 ½ cups granulated sugar, 1 cup light corn syrup, ½ cup cocoa powder, ½ teaspoon salt
- Set the mixer to low speed. Carefully pour the hot chocolate syrup into the gelatin mixture while the mixer is running. Add the vanilla extract. Continue to mix until the gelatin has dissolved. Increase to high speed and whip for 10 minutes until the mixture is thick, glossy, and has quadrupled in volume.1 ½ teaspoons vanilla extract
- Spoon the marshmallow mixture into the greased baking dish. Smooth the top with a butter knife. Let set for at least 4 hours at room temperature.
- Sift half the powdered sugar onto a work surface. Dip a sharp knife in hot tap water, then dry it with a tea towel. Run the knife around the edges* of the marshmallow, then turn it over onto the sugared surface. Sprinkle the top with the remaining powdered sugar. Quickly flip the marshmallow right side up.½ cup powdered sugar
- Before slicing, dip the knife in hot water and dry it each time. Cut into approximately 25 squares.