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Homemade Chocolate Marshmallows {No Corn Syrup, Egg Free}

You do need a candy thermometer to make your own marshmallows. There is no way of getting around this. If you don't own a thermometer, buy one. They are cheap. I promise that after one batch you will be putting that thermometer to good use.
You also really do need a stand mixer but these can possibly be made with a hand held. Just be prepared to stand there for a while. I haven't tried to make them this way, however, so can't guarantee they will work.
You can cut these anyway you like. I have made them into cubes (as above) using a pizza cutter and have also used cookie cutters to cut shapes.
The marshmallows will keep for at least a week in an airtight container.
Calories:
Author: Tania @ The Cook's Pyjamas

Ingredients

  • 1/2 cup & 1/3 cup cocoa powder divided
  • 1 teaspoon cinnamon powder
  • 120 ml boiling water
  • 2 Tablespoons gelatine
  • 1 1/2 teaspoons vanilla extract
  • Pinch of sea salt
  • 300 g raw sugar
  • 150 ml rice bran syrup
  • 100 ml water extra

Instructions

  • Sift the 1/3 cup cocoa powder and cinnamon together and set aside.
  • Grease and line a 20cm x 30cm x 3cm slice tray.
  • Sift a small amount of the spiced cocoa powder over the base of the lined tray and set aside. Try and coat as much of the base as possible.
  • Place the boiling water and cocoa powder into the bowl of a stand mixer. Whisk to remove any lumps.
  • Add the gelatine, vanilla extract and salt to the water and cocoa. Stir gently to combine.
  • Place the sugar, rice bran syrup and water in a medium saucepan over a medium - high heat.
  • Without stirring, bring the sugar mixture to the boil. Continue to boil until the syrup reaches 115C on a candy thermometer. This will take approximately 15 minutes.
  • Turn the stand mixer onto low and quickly pour the sugar syrup into the bowl. Continue to mix on low until the gelatine mixture has melted and no lumps are visible.
  • Turn the mixer up to medium high and whisk for approximately 10 minutes. The mixture will start to foam and thicken. It is ready when the marshmallow is the consistency of soft serve ice cream.
  • Pour the mixture into the prepared pan and spread out with a spatula. Sprinkle with some of the spiced cocoa powder.
  • Allow the marshmallow to set at room temperature for approximately 6 hours, or until firm. I leave mine overnight.
  • Cut into desired shapes and toss the cut marshmallow in the spiced cocoa powder. Shake off excess cocoa powder and store in an airtight container.

Notes

I have used Dutch cocoa powder in these marshmallows. You can use either Dutch or natural cocoa powder.
Marshmallows are sticky. The spiced cocoa powder is your friend. Sprinkle it on any sticky surface.
I use the whisk attachment on my stand mixer to make these.
To clean up, put the saucepan and mixing bowl in the sink and fill them with water. Put all your implements in the water and walk away. Come back 10 minutes later and everything will have softened and dissolved, making it easy to clean.