This small batch of chocolate marshmallows only makes about 12 servings. Feel free to dunk them in chocolate for some extra chocolatey goodness.
Author: Eva Bakes
⅓cuplight corn syrup
1packet (2 and ½ teaspoons)unflavored gelatin
2Tablespoonsunsweetened dark cocoa powder
1 and ½teaspoonscoconut 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).
Leftover marshmallows should be stored in an airtight container at room temperature and will last a few days. They will start to gain moisture and get soggy after each day.Source: Dessert for Two