Chocolate Marshmallows
Homemade marshmallows are one of those magical recipes that seem massively impressive, but are truly so simple to execute. You don’t need any crazy equipment or ingredients, no fancy technical skills, just some time and something to whip a lot of air into your marshmallow fluff! We make marshmallows weekly throughout the winter, some make it to the top of our cocoa but many more make it into sticky hands as a sunrise or afternoon snack. They are packed with gelatin and various minerals depending on the sweetener that you use, but the real win is adding a bit of cacao powder to the mixture while it heats. Not only are we adding heaps of nutrition, but now we have that deep chocolatey flavor with no need for a cup of hot cocoa!
Ingredients:
1 cup water
1/3 cup gelatin
(I use Perfect Supplements and you can get 10% off with code JMW10)
1/2 tsp vanilla
1 cup sugar
¼ cup cacao powder (the brand I use and love)
Directions:
Have your stand mixer or hand mixer ready to use before starting.
Put ½ cup of the water in a saucepan (set the rest aside!) and add the sugar, vanilla, and cacao powder. Bring it to a simmer and let it gently boil for 5-10 minutes. Meanwhile, grab a 9x13 baking dish and pour the remaining ½ cup of water in it. Evenly sprinkle the gelatin over top of the water in the baking dish. It will immediately start to soak into the water, this is called “blooming.” Let it sit until completely bloomed with little to no loose gelatin on top. At this point you should be able to pick the whole gelatin blob up out of the dish and place it in the bowl of your stand mixer with the whisk attachment or a large bowl if using a hand mixer. Start the mixer on low (this will be chunky and messy looking) and add the boiling cocoa-sugar-water mixture slowly as it mixes. When it’s all poured in, turn the mixer to high and let it whip for about 8-10 minutes. You will see it start to get fluffy as it cools and gets light and airy. While it mixes, rub butter or coconut oil on the 9x13 baking dish. The marshmallow mixture will look light and fluffy after 10 minutes. Moving quickly, pour the mixture into the buttered dish and spread it flat. It will need to cool for about an hour before you can cut it into squares and store in the fridge.
