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To make homemade chocolate marshmallows, bloom 3 envelopes of gelatin in cold water, boil sugar, corn syrup and water to 240°F (soft-ball stage), pour the hot syrup over the gelatin and whip for 10 to 12 minutes until thick and glossy. Beat in ½ cup of unsweetened cocoa mixed with a little boiling water, spread it in a 9×13-inch pan, let it set for at least 6 hours, then cut and toss in cocoa and powdered sugar.
A chocolate batch melts into a mug of cocoa like a spoonful of mousse. All of the flavor comes from unsweetened cocoa or a bag labeled unsweetened cacao powder. One pan gives you hot chocolate marshmallows for the season, chocolate covered marshmallows for a dessert tray and a gift that travels well.
What do you need for homemade chocolate marshmallows?
Makes: about 48 (1½-inch) marshmallows in a 9×13-inch pan · Prep: 30 minutes · Cook: 10 minutes · Set: at least 6 hours
Tools: stand mixer with the whisk, candy thermometer, medium heavy saucepan.
- Nonstick spray or neutral oil, for the pan
- 3 envelopes (¼ ounce each, about 21 g total) unflavored gelatin
- 1 cup (240 ml) cold water, divided
- 1½ cups (300 g) granulated sugar
- 1 cup (312 g) light corn syrup
- ¼ teaspoon fine salt
- ½ cup (42 g) unsweetened cocoa or cacao powder, sifted
- ¼ cup (60 ml) boiling water
- 2 teaspoons vanilla extract
For the coating
- ⅓ cup (38 g) powdered sugar
- ¼ cup (28 g) cornstarch
- 2 tablespoons (10 g) unsweetened cocoa powder
For dipping (optional)
- 8 ounces (225 g) dark or semisweet chocolate, chopped
- 1 teaspoon coconut oil or neutral oil
Any unsweetened cocoa (cacao) powder works, natural or Dutch-process. Corn syrup keeps the sugar from crystallizing and gives the marshmallows their springy chew.
How do you make chocolate marshmallows?
- Whisk the coating ingredients together. Grease the pan and dust it with about 3 tablespoons of the coating.
- Pour ½ cup of the cold water into the mixer bowl, sprinkle the gelatin over it and let it bloom for 10 minutes.
- Whisk the cocoa with the boiling water into a smooth paste, then stir in the vanilla.
- In the saucepan, combine the remaining ½ cup of water, the sugar, corn syrup and salt. Cover and cook over medium-high heat for 3 to 4 minutes until the sugar dissolves.
- Uncover, clip on the thermometer and boil without stirring to 240°F, about 7 to 8 minutes more.
- With the mixer on low, pour the hot syrup in a thin stream down the side of the bowl.
- Whip on high for 10 to 12 minutes, until thick, glossy, about tripled and only lukewarm.
- On low speed, add the cocoa paste and beat 30 to 60 seconds until the color is even.
- Spread the mixture in the pan with an oiled spatula and dust the top with coating. Let it set uncovered at room temperature for at least 6 hours, or overnight.
- Turn the slab out onto a board, cut 1½-inch squares with an oiled knife and toss them in the remaining coating.
- To dip, microwave the chocolate and oil in 30-second bursts, stirring, until melted. Dip each marshmallow halfway and set it on parchment until firm, about 30 minutes.
How do you handle hot sugar syrup safely?
Syrup at 240°F is hotter than boiling water and clings to skin. Use a deep pan no more than half full, keep children away while it cooks and pour slowly down the side of the bowl. If you test a drop in cold water, let it cool there for a few moments before touching it.
Why cook the syrup to exactly 240°F?
240°F is the top of the soft-ball stage (235 to 240°F), where the syrup gives marshmallows structure while staying tender. A few degrees short and the slab stays sticky; at the firm-ball stage, 245°F and up, they turn dense and chewy. Test your thermometer in boiling water first: at sea level it should read 212°F, so adjust your target if it reads off. At altitude, subtract about 1°F for every 500 feet, which means about 230°F at 5,000 feet.
Should you use a 9×13 or 8×8 pan?
| Pan | Marshmallows | Best for |
|---|---|---|
| 9×13-inch | About 1 inch tall, 48 squares | Hot chocolate, gift bags, dipping |
| 8×8-inch | About 1¾ inches tall, 25 cubes | S’mores, toasting, gift boxes |
Natural or Dutch-process cocoa for chocolate marshmallows?
Either works, because marshmallows have no baking soda that depends on the cocoa’s acidity. Natural cocoa gives a reddish-brown marshmallow with a bright, fruity chocolate flavor; Dutch-process cocoa gives a darker, mellower one. Either way, mix it with boiling water first: dry cocoa added to the whipped mixture leaves specks and knocks out air.
Grevista is a natural, non-alkalized, unsweetened cocoa (what many shoppers call cacao powder) made from single-origin Vietnamese Trinitario cacao grown in Đắk Lắk, and its fruity notes come through clearly in an airy marshmallow. See sizes on the Grevista cocoa powder page.
What can you do with homemade chocolate marshmallows?
Chocolate covered marshmallows
Dip them halfway for a two-tone look, or fully with a fork, tapping off the extra. The spoonful of oil keeps the coating thin and glossy. While the chocolate is wet, roll the tops in crushed peppermint candy, chopped nuts or sprinkles. Let them set somewhere cool so the chocolate stays shiny.
Hot chocolate marshmallows
Drop two or three squares into a mug just before serving; they float and melt into a chocolate foam. Try them on our hot chocolate made with cocoa powder, a s’mores hot chocolate, a peppermint hot chocolate or a mug of Christmas hot chocolate, or set out a jar at a hot cocoa bar.
Chocolate marshmallows as a holiday gift
Pack 8 to 12 in a cellophane bag or tin with parchment between layers and a spoonful of extra coating, then tie on a recipe card. They pair well with a jar of homemade hot cocoa mix or a hot chocolate gift set. Make them up to a week ahead, and write “contains gelatin” on the tag. More ideas: chocolate Christmas desserts.
Why didn’t my chocolate marshmallows set?
| Problem | Likely cause | Fix |
|---|---|---|
| Soft, runny slab | Syrup under 240°F or short whipping | Check the thermometer; whip 10 to 12 minutes |
| Too sticky to cut | Cut too soon, or a humid day | Rest overnight; oil the knife; add coating |
| Grainy syrup | Stirred after boiling | Cover at first; do not stir once it boils |
| Dense and rubbery | Syrup went past 245°F | Take it off the heat at 240°F |
| Flat, not fluffy | Syrup hit the whisk, or underwhipped | Pour down the side; whip until tripled |
How long do homemade marshmallows last?
They taste best within about 1 to 2 weeks in an airtight container at cool room temperature, with parchment between layers. Skip the fridge, where moisture makes them tacky. Damp-looking squares just need a fresh toss in coating.
Frequently asked questions
Can I use cacao powder instead of cocoa powder?
Yes, swap it 1:1. Most products sold as cacao are natural and non-alkalized, and since marshmallows have no baking soda, nothing else changes. Cacao from unroasted beans tastes a little more bitter and tart, which the sugar here balances. Read more in our guide to cacao powder.
Can I make marshmallows without corn syrup?
Yes. Golden syrup works 1:1. Honey also works and adds its own flavor; it foams more as it boils, so use a deeper pan.
Are homemade marshmallows vegetarian?
Not when made with gelatin, which comes from animal collagen. Agar-based versions exist, with a firmer bite. The cocoa itself is a plant-based single ingredient; see is cocoa powder vegan.
Sources
- Exploratorium, “Candy: Sugar Stages” (soft-ball 235 to 240°F, firm-ball 245 to 250°F, altitude adjustment): exploratorium.edu
- Kansas State University, Kitchen Science to Shelf, Appendix 9: candy syrup stages (thermometer test at 212°F; cooling a test drop to avoid burns): k-state.edu
- Utah State University, “Plant-Based Substitutes for Gelatin in Gummy Bears” (gelatin is made from animal collagen): digitalcommons.usu.edu
- King Arthur Baking, Ingredient Weight Chart (gram weights).
Written by the Grevista Editorial Team. Last updated November 8, 2026. How we check facts: Editorial Policy.