🍫 Homemade Chocolate Marshmallows – Soft, Fluffy & Chocolatey!
⭐ Why You’ll Love This Recipe
Chocolate marshmallows are a dreamy upgrade to the classic treat. Soft, fluffy, and packed with rich cocoa flavor — they’re perfect for hot chocolate, s’mores, or just enjoying on their own. No preservatives, just pure homemade magic!

🧾 Ingredients You’ll Need
Here’s what you’ll need to make homemade chocolate marshmallows:
For the Marshmallow Base:
- 3 envelopes unflavored gelatin (about 3 tbsp)
- ½ cup cold water (for blooming the gelatin)
- ¾ cup water
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder (preferably Dutch-processed)
- ½ cup mini chocolate chips (optional, for extra chocolatey flavor)
For Dusting:
- ¼ cup cornstarch
- ¼ cup powdered sugar
- 1 tablespoon cocoa powder

👩🍳 How to Make Chocolate Marshmallows (Step-by-Step)
Step 1: Bloom the Gelatin
In the bowl of a stand mixer, add ½ cup cold water and sprinkle the gelatin over it. Let it sit and bloom for about 10 minutes.
Step 2: Prepare Sugar Syrup
In a saucepan, combine:
- ¾ cup water
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ tsp salt
Bring to a boil over medium-high heat. Use a candy thermometer and cook until it reaches 240°F (soft-ball stage).
⚠️ Be cautious – the syrup is extremely hot.

Step 3: Mix It Up!
With the mixer on low speed, slowly pour the hot syrup into the bloomed gelatin. Once combined, increase speed to high and whip for 10-12 minutes until fluffy and tripled in size.
Add in:
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- (Optional) ½ cup mini chocolate chips
Mix until fully incorporated.

Step 4: Pour & Set
Prepare a 9×13-inch baking dish by greasing it and dusting with a mix of cornstarch, cocoa powder, and powdered sugar.
Pour the chocolate mixture into the dish and smooth the top with a spatula. Dust the top with more of the cocoa-cornstarch mix.
Let it sit uncovered for 6–8 hours or overnight to set.

Step 5: Cut into Squares
Once set, lift the marshmallow slab out of the pan using a greased spatula. Use a sharp knife or pizza cutter (greased or dusted with the sugar-cocoa mix) to cut into squares.
Toss each piece in the dusting mix to prevent sticking.
🍽️ Serving Ideas
- Add to hot chocolate for a double-chocolate dream.
- Use in homemade s’mores for a fun twist.
- Dip in melted chocolate and sprinkle with crushed candy canes or sea salt.
- Make marshmallow pops by inserting skewers and dipping in chocolate.

📦 Storage Tips
- Store in an airtight container at room temperature for up to 2 weeks.
- Do not refrigerate – this can cause marshmallows to sweat and become sticky.
🔁 Variations
- Mocha Marshmallows: Add 1 tbsp instant coffee to the sugar syrup.
- Spicy Chocolate: Add ½ tsp cinnamon and a pinch of cayenne.
- Mint-Chocolate: Replace vanilla with peppermint extract.
FAQs:
Yes! Use honey or maple syrup as a natural substitute, though texture may vary slightly.
Dutch-processed cocoa is best for a deep, rich flavor, but regular unsweetened cocoa works too.
Yes, for best results. Hitting the right temperature (240°F) is key to getting the right marshmallow texture.
❤️ Final Thoughts
These chocolate marshmallows are fluffy, rich, and loaded with cocoa flavor — a perfect homemade gift or treat. Once you make marshmallows from scratch, you’ll never go back to store-bought!