Marshmallows have a bad reputation for being a finicky and sticky mess. Plus, each batch can make upwards of 64 marshmallows! This recipe is made in 15 minutes (plus cooling time) and only makes a cool dozen.
It’s been a hot minute since I last made marshmallows. While they are fun to make, they are also super messy. I usually get corn starch everywhere, and then I have no idea what to do with 64 marshmallows. They make great gifts, sure, but how often am I giving away marshmallows? Maybe once a year for the holidays.
So what is one to do? Well, I happened to find this recipe for small-batch chocolate marshmallows. It only makes 12 servings! Plus, the cook time is only 15 minutes, so that means it’s only 15 minutes of creating a sticky, gooey mess in the kitchen.
I happened to dunk mine in another coat of chocolate as well. You can decide not to do that, of course, but why? Isn’t two types of chocolate always better than one? And let’s be honest – we just wrapped up double chocolate week here on Eva Bakes, so I had to sneak in another recipe for you all.
Even though my husband claims to not be a marshmallow fan, he loved these. So did Addie, of course, but that girl is after my own heart. Enjoy this small batch of marshmallows!
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Small batch chocolate marshmallows
- ¾ cup granulated sugar
- ⅓ cup light corn syrup
- pinch salt
- 6 Tablespoons cold water divided
- 1 packet (2 and ½ teaspoons) unflavored gelatin
- 2 Tablespoons unsweetened dark cocoa powder
- ½ teaspoon vanilla extract
- ½ cup chocolate chips
- 1 and ½ teaspoons coconut oil
Make the marshmallows
- Line a standard 9"x5" baking loaf pan with parchment paper and spray with cooking spray. Set aside.
- In a medium saucepan set over medium-high heat, mix together the sugar, corn syrup, salt and 2 Tablespoons of the water. Clip on a candy thermometer and allow the mixture to reach 238°F WITHOUT STIRRING.
- While the sugar mixture is heating up, in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a handheld mixer), add 2 Tablespoons of the cold water. Sprinkle the gelatin on top and allow it to rest for 5 minutes.
- In a small bowl, add the remaining 2 Tablespoons of cold water and heat it up in a microwave for about 30 seconds. Mix in the cocoa powder until it forms a paste. Add this to the gelatin mixture.
- Once the sugar mixture reaches 238°F, turn on your mixer to medium speed. SLOWLY stream in the hot sugar mixture, being careful not to get any of it onto the sides of the bowl. Otherwise, the sugar will harden.
- Beat on medium high to high speed until the mixture turns a light chocolate color and becomes fluffy. Add the vanilla until well incorporated.
- Transfer the mixture to your prepared baking pan and smooth out the top. Allow the marshmallows to dry out for at least 3 hours.
- Use a well-oiled paring knife to cut the marshmallows into 12 pieces. If they are super sticky, dust them (and your hands) with cocoa powder.
Make the chocolate coating
- If you want to add a chocolate coating to your marshmallows, place the cut marshmallows into the freezer for 5 minutes.
- In a small bowl, microwave the coconut oil and chocolate chips together in 30 second increments until smooth and lump-free.
- Dunk the marshmallows in the coating and place it onto a parchment-lined sheet pan to dry. If there is leftover chocolate coating, you can drizzle it on top of the dunked marshmallows.
- If desired, you can place the marshmallows in the refrigerator for about 5 minutes to chill. Otherwise, they will set at room temperature (it will just take a little bit longer to do so).