Soft, fluffy, and rich with real cocoa, these homemade chocolate marshmallows are an easy and fun treat you can make right in your own kitchen. Whether dropped into hot cocoa or enjoyed on their own, they're a sweet upgrade from the store-bought kind.
I've always loved the hands on process of candy making. There's something so rewarding about watching sugar transform into something soft and pillowy. Just like homemade caramel, or my Nanny's old-fashioned brown sugar fudge, these chocolate marshmallows are simple, satisfying, and incredibly tasty.
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Why You'll Love Chocolate Marshmallows
Rich cocoa flavor in every bite.
Soft and airy texture that melts in your mouth.
Perfect for Gifting during holidays or birthdays.
Ingredients
Making homemade marshmallows is quite easy to do and it requires ingredients that are likely already in your pantry! Below is an image of what you will need to make fluffy and soft marshmallows.
See recipe card below for quantities.
Substitutions
Corn Syrup: Swap with honey or golden syrup for a more natural sweetener.
Unsweetened Cocoa: Use Dutch-process cocoa for a deeper chocolate taste.
Gelatin: Agar agar works for a vegetarian version (texture will be slightly different.
Recipe Variations
Mocha Marshmallows: Add 1 teaspoon instant expresso powder.
Spiced Chocolate: Stir in a pinch of cinnamon and cayenne.
Peppermint Chocolate: Add ¼ teaspoon peppermint extract for a cool twist.
Nutty Marshmallows: Fold in chopped toasted almonds or hazelnuts.
Top Tips for Perfect Marshmallows
Use a candy thermometer to hit the right sugar temp (240 degrees F for soft, fluffy results)
Whip the mixture long enough – 10-12 minutes helps get that perfect volume
Grease and line your pan to prevent sticking.
Dust generously with cocoa and powdered sugar to keep marshmallows from sticking together.
Let Them Set Completely – Give them at least 6 hours before cutting for the best texture.
Storage
Storage – Keep marshmallows in an airtight container at room temperature for up to 2 weeks. Avoid the fridge, as humidity can make them sticky.
Serve with..
These chocolate marshmallows are delicious:
- Melted into hot cocoa or coffee.
- Use them in S'more Brownies.
- Use them to make Hot Chocolate Toppers
Related Recipes From My Kitchen
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Chocolate Marshmallows
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Ingredients
- 1 cup cold water divided
- 2 ¼ cup granulated sugar
- ¾ cup unsweetened cocoa powder divided
- 6 tablespoons light corn syrup
- 4 tablespoons honey
- ½ teaspoon kosher salt
- 6 teaspoons unflavored gelatin powder
- ½ cup chocolate chips
Instructions
- Add ½ cup water, sugar, ½ cup cocoa powder, corn syrup, honey, and salt to a saucepan over medium-high heat. Stir and bring to a rolling boil.
- Using a candy thermometer, bring the mixture to 240°f or softball. Do not stir the mixture.
- While the mixture boils, cut parchment paper to line a deep 8 x 12 dish. Grease the dish.
- Add the gelatin to the remaining water and mix. Set aside to allow the gelatin to bloom. Once bloomed, microwave the gelatin for 30 seconds.
- Once the marshmallow reaches softball, pour it into a mixing bowl and let it cool to 210°.
- Pour the liquid gelatin into the marshmallow, and whisk at low speed, gradually increasing the speed until whipped into soft peaks.
- Pour the whipped marshmallow into the greased dish, add the chocolate chips on top, and let sit to solidify.
- Once solid, remove the marshmallow from the dish by lifting the parchment out and cut into 1-2” strips. Then cut those strips into 1-2” cubes. Clean the knife between cuts for a smooth slice.
- Toss the cubes in the remaining cocoa powder and enjoy!
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