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chocolate marshmallows | healthy green kitchen @winnieab
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Recipe for Chocolate Marshmallows

You will need a candy thermometer to make this recipe. I've been using one just like this for years.
Prep Time30 mins
Total Time45 mins
Servings: 16 2-inch marshmallows


  • *1/2 cup cold water
  • *3 packets gelatin 3 tablespoons
  • *1 cup honey
  • *1/2 cup water
  • *1 teaspoon vanilla extract
  • *1/4 teaspoon kosher salt
  • *1/2 cup cocoa powder plus more for the pan


  • 1. In the bowl of a stand mixer, using the whisk attachment, mix together the cold water and gelatin.
  • 2. In a deep pot with a candy thermometer attached to the side, combine the honey, water, vanilla, salt. Heat the mixture over medium-high heat until it reaches 240 degrees F., the hardball stage (roughly 9 to 14 minutes).
  • 3. Carefully pour this mixture into the gelatin mixture (it will be very hot).
  • 4. Starting with the mixer on low speed and gradually increasing to high speed, whip for 8 to 10 minutes, until the mixture becomes white and thick. In the last 4 minutes, add the cocoa powder.
  • 5. Meanwhile, line an 8-inch baking pan with parchment paper and lightly dust with cocoa powder.
  • 6. As soon as the mixture has fully thickened and the chocolate is incorporated, quickly pour the marshmallow fluff into the pan.
  • 7. Lightly dust with more cocoa powder (this will help you smooth out the surface).
  • 8. Let cool for several hours in the fridge, which will allow the marshmallows to set.
  • 9. Cut the marshmallows into squares. If you find that the knife is sticking, coat it in cocoa powder before each cut. Store the marshmallows in a sealed bag or container at room temperature, or freeze for later use.