Photo: Oxmoor House
Hands-on Time
40 Mins
Total Time
9 Hours 10 Mins
Yield
Serves 36 (serving size: 1 marshmallow)

Kids will love helping you make these fluffy confections, and adding cocoa and two types of chocolate chips just increases the excitement. Tote these marshmallows to a bonfire and enjoy roasting them under the stars.

How to Make It

Step 1

Combine cocoa, powdered sugar, and cornstarch in a small bowl.

Step 2

Coat a 9-inch square glass or ceramic baking dish with cooking spray; dust pan with 2 1/2 tablespoons cocoa mixture. Reserve remaining cocoa mixture.

Step 3

Combine 1/2 cup cold water and gelatin in a large bowl; beat with a mixer at medium speed until blended. Let stand 30 minutes.

Step 4

Combine granulated sugar, corn syrup, salt, and 1/2 cup cold water in a small heavy saucepan. Cook over medium heat 5 minutes or until sugar dissolves, stirring occasionally. Increase heat to medium-high; cook without stirring until candy thermometer reaches 244°. Remove from heat.

Step 5

Slowly pour hot sugar syrup into gelatin, beating at low speed until combined. Beat at high speed 12 to 15 minutes or until mixture triples in volume. Add vanilla; beat 30 seconds. Pour mixture into prepared pan; spread mixture in pan using a rubber spatula coated with cooking spray. Sprinkle marshmallows with chips, gently pressing chips with spatula to adhere. Top with 1 1/2 tablespoons reserved cocoa mixture. Let stand, uncovered, at room temperature overnight.

Step 6

Run a knife around outside edge of pan; remove from pan. Cut into 1-inch squares.

Gluten-Free Baking

You May Like

Ratings & Reviews