Easy Homemade Cocoa Marshmallows (From Scratch)

Homemade Cocoa Marshmallows (From Scratch)

There’s something extra special about making marshmallows completely from scratch. They’re soft, fluffy, and melt-in-your-mouth in a way store-bought marshmallows just can’t match. These homemade cocoa marshmallows have a light chocolate flavor and are perfect for hot cocoa, s’mores, or enjoying on their own.

Don’t let candy-making scare you — if you can follow simple steps and use a thermometer, you can make these!

Why You’ll Love This Recipe

• Made from scratch with simple ingredients

• Light cocoa flavor, not overpowering

• Perfect for gifting or cozy drinks

• No artificial flavors

Ingredients

• ¾ cup cold water, divided

• 3 packets unflavored gelatin

• 1 cup granulated sugar

• ¾ cup light corn syrup

• ¼ teaspoon salt

• 2 tablespoons unsweetened cocoa powder (sifted)

• 1–2 teaspoons vanilla extract

For dusting:

• ½ cup powdered sugar

• ½ cup cornstarch

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Equipment Needed

• Saucepan

• Candy thermometer

• Electric hand mixer or stand mixer

• 8×8-inch pan

• Parchment paper or cooking spray

Instructions

1. Prepare the Pan

Lightly grease an 8×8-inch pan or line it with parchment paper. Mix the powdered sugar and cornstarch together and dust the pan generously. Set aside.

2. Bloom the Gelatin

In a large mixing bowl, add ½ cup cold water and sprinkle the gelatin evenly over the top. Let it sit for about 10 minutes until the gelatin absorbs the water and looks spongy.

3. Make the Sugar Syrup

In a medium saucepan, combine the sugar, corn syrup, remaining ¼ cup water, and salt. Heat over medium heat, stirring just until the sugar dissolves.
Stop stirring and cook until the mixture reaches 240°F (soft-ball stage).

4. Whip the Marshmallow Base

With the mixer on low speed, carefully pour the hot sugar syrup into the bloomed gelatin. Once combined, increase the speed to high and whip for 10–12 minutes, until the mixture becomes thick, glossy, and fluffy.

5. Add Flavor

Sift the cocoa powder directly into the marshmallow mixture and add the vanilla extract. Mix on low just until fully combined and smooth.

6. Set the Marshmallows

Immediately spread the marshmallow mixture into the prepared pan. Smooth the top lightly with a greased spatula.

7. Let Them Set

Leave the marshmallows uncovered at room temperature for 6–8 hours, or overnight, until fully set.

8. Cut and Coat

Turn the marshmallows out onto a surface dusted with the powdered sugar mixture. Cut into squares using a greased knife and toss each piece in the remaining sugar mixture to prevent sticking.

Tips for Success

• Sift the cocoa powder to avoid lumps

• Use clear vanilla if you want a lighter color

• Lightly grease tools — marshmallow is sticky

• Store in an airtight container at room temperature for up to 3 days

Serving Ideas

• Drop into hot chocolate

• Toast for s’mores

• Dip half in melted chocolate for gifts

• Add to dessert boards