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.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
40 mins
total:
9 hrs 10 mins
Yield:
Serves 36 (serving size: 1 marshmallow)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

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

Source

Gluten-Free Baking

Nutrition Facts

71 calories; fat 0.9g; saturated fat 0.5g; mono fat 0.3g; poly fat 0.1g; protein 0.7g; carbohydrates 16g; fiber 0.2g; cholesterol 0mg; iron 0.1mg; sodium 24mg; calcium 5mg.
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