Chocolate Marshmallows

Sweet, soft, and squidgy—marshmallows are something I’ve always eaten by the handful but never really thought about making. Until now. They’re not too different from making Italian meringue, except you don’t need egg whites. Instead, you’ll need sugar, water, and gelatine. Working with gelatine can be a bit smelly, but it doesn’t affect the taste. While classic marshmallows are my favourite, I decided to incorporate chocolate for a twist. I also coated some with ground pistachios for extra flair, but that’s optional. If you want plain marshmallows, skip the chocolate and use cornflour instead of cocoa.

Chocolate Marshmallows
Chocolate Marshmallows

Makes 24-36

Hands-on Time 40 minutes

Setting Time 4-6 hours

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Ingredients

  • 50g icing sugar

  • 50g cocoa powder

  • Unsalted butter (for greasing)

  • 210ml boiled water

  • 8 tsp powdered gelatine (2 Dr. Oetker sachets)

  • 275g golden syrup

  • 360g caster sugar

  • 1¾ tsp vanilla extract

  • 75g dark chocolate (minimum 70%)

  • ¼ tsp fine salt

Equipment

  • 2 small mixing bowls

  • Fork

  • Deep-sided 25cm x 20cm brownie pan or 20cm square cake tin

  • Spatula

  • Freestanding mixer with whisk attachment or electric hand whisk with a large bowl

  • Saucepan

  • Jam thermometer

  • Microwaveable bowl

  • Microwave

  • Sieve

  • Baking parchment

  • Round-edge knife

  • Sharp knife

  • Cloth

Method

1. Prepare the tin

  • Mix the icing sugar and cocoa powder in a small bowl. Grease the tin with butter and dust with the cocoa mixture, tapping out any excess back into the bowl.

2. Make the marshmallow mixture

  • Dissolve the gelatine in 100ml of boiled water in a small bowl.

  • In a freestanding mixer or large bowl, whisk 125g golden syrup and the gelatine mixture on medium speed until it forms a gel paste.

  • In a saucepan, combine the caster sugar, remaining 150g golden syrup, and 110ml water. Heat until it reaches 115°C (240°F) on a jam thermometer.

  • Slowly pour the hot syrup into the gel paste while whisking. Whisk on medium speed for 10 minutes, then on high for 5 minutes until voluminous.

  • Stir in the vanilla extract.

3. Add the chocolate swirl

  • Melt the dark chocolate in the microwave in 30-second bursts. Stir in the salt.

  • Fold the melted chocolate lazily into the marshmallow mixture to create a marbled effect.

  • Pour the mixture into the prepared tin and smooth the top. Dust with cocoa sugar powder.

4. Set and cut the marshmallow

  • Let the marshmallow set for 4–6 hours.

  • Run a round-edge knife around the edges to loosen, then turn out onto parchment.

  • Cut into cubes using a sharp knife, wiping the blade with a wet cloth between cuts.

  • Coat the sides of each cube with the remaining cocoa sugar mixture.

Storage Tip

  • Store the marshmallow cubes in an airtight container, layered with baking parchment to prevent sticking.

Enjoy!

Chocolate Marshmallows
Chocolate Marshmallows