Chocolate Honey Sweetened Marshmallows

Chocolate honey sweetened marshmallows- the best marshmallows ever.

Chocolate.

Need I say more? I mean regular marshmallows are awesome but how can one say no to chocolate?

These tasty little puffs are made with honey and grass-fed gelatin which practically equals health food, you’re welcome.

Homemade marshmallows have been a favourite of mine for several years now, they always remind me of making them with my girls when I lived in Mexico.  It all started with an unrefined sugar version but quickly switched to honey based ones on a more frequent basis.

I’ll be honest when I need to make a large batch for gifting, I generally still make them with unrefined sugar because it is more cost-effective. When I am making them to keep at home, I go with honey, so they can be enjoyed more often. Either way, you make them, they are super tasty.

Once you have a homemade marshmallow, it’s hard to go back to the store-bought variety, especially when you look at the ingredient list. Yikes! Plus, if you enjoy marshmallows, you don’t really want to pay the price tag that it costs to buy semi-decent ones too often.

Making marshmallows from scratch doesn’t have to be a daunting process. They do take a bit of time but not enough to discourage from making them yourself. A stand mixer and candy thermometer are helpful to have but, if you don’t have either, you can still make these marshmallows following the tips in the recipe.

These chocolate honey sweetened marshmallows are perfect on their own or roasted over a fire but are also the perfect topping for homemade nourishing hot cocoa. If you want to make your cocoa even more full of chocolate decadence then top it with chocolate whipped cream… 🙂

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Chocolate Honey Sweetened Marshmallows

Prep 10 mins

Cook 30 mins

Inactive 8 hours

Total 8 hours, 40 mins

Author Katie Mae @ Nourishing Simplicity

Yield 30 Marshmallows

Chocolate honey sweetened marshmallows- the best marshmallows ever. These tasty little puffs are made with honey and grass-fed gelatin which practically equals health food. Once you make them at home you will never want to go back to the store bought version. 

Ingredients

• 2 cups honey
• 2 cups water
• 6 tablespoons gelatin
• 3/4 cup cocoa powder
• 2 tablespoons homemade vanilla extract
• 1/4 teaspoon unrefined salt
• 1/4 cup cocoa powder for dusting

Instructions

1. In a medium-sized bowl add the gelatin, vanilla extract and, and 1/2 cup water. I prefer to use a stand mixer like a Bosch or KitchenAid, a hand mixer will work as well.* Gently mix and set aside allowing to bloom (firm). 
2. Combine the honey and the remaining 1 1/2 cups of water in a large saucepot. Bring to a slow, gentle boil to create a syrup. Stir occasionally so the syrup doesn’t boil over. Continue to boil until the mixture reaches 240 degrees F or the candy ball stage.* This should take about 8-10 minutes. 
3. Allow the syrup to cool for one minute. Slowly add 3/4 cup cocoa powder and stir in until it has dissolved.
4. Carefully drizzle the syrup into the bowl with the reserved gelatin, beating on low. Beat on high for 10-15 minutes. The mixture will almost double in size and start to form peaks and look pale and glossy.
5. Prepare a 9x13 inch pan by greasing it with coconut oil and line with parchment paper. Sprinkle the paper with cocoa powder.
6. Scrap the marshmallow fluff into the prepared pan. If needed grease your hands and a spatula to help spread the fluff in the pan., cover and allow to dry at least eight hours or overnight.
7. Remove the marshmallows by pulling up on the parchment paper. Sprinkle a dusting of cocoa powder over the marshmallows.
8. I prefer to cut off the sides to make mini rustic marshmallows to even off the sides. Cut the marshmallows into 1x1 inch cubes to make about 30 marshmallows. Dust the knife with cocoa powder between slices to keep the marshmallows from sticking to the knife.
9. Store in an airtight container for up to two weeks. If the marshmallows become moist, remove the lid and allow dry again. 

Notes

If you don't have a stand mixer simply use the wire whisps on a hand mixer. Your arm will be a bit tired but you'll still have tasty marshmallows, that is how I made my marshmallows for several years before switching to my Bosch.

If you don't  have a candy thermometer, there is an easy way to test when you have reached the "soft candy ball stage". Simply keep a small bowl of very cold water nearby, the colder the better. Once the syrup has been boiling for 8-10 minutes, take a spoon and drizzle a small amount into the cold water. The syrup should form a ball that when cooled in the water that can be taken out, holding its shape when pressed. 

Please use caution when making these marshmallows. The syrup will become very hot and will burn you if spilled. Hot syrups are almost impossible to wash off the skin and will continue to burn long after it comes in contact with your skin. 

Chocolate Honey Sweetened Marshmallows

Ingredients

• 2 cups honey
• 2 cups water
• 6 tablespoons gelatin
• 3/4 cup cocoa powder
• 2 tablespoons homemade vanilla extract
• 1/4 teaspoon unrefined salt
• 1/4 cup cocoa powder for dusting

Instructions

1. In a medium-sized bowl add the gelatin, vanilla extract and, and 1/2 cup water. I prefer to use a stand mixer like a Bosch or KitchenAid, a hand mixer will work as well.* Gently mix and set aside allowing to bloom (firm).
2. Combine the honey and the remaining 1 1/2 cups of water in a large saucepot. Bring to a slow, gentle boil to create a syrup. Stir occasionally so the syrup doesn’t boil over. Continue to boil until the mixture reaches 240 degrees F or the soft candy ball stage.* This should take about 8-10 minutes.
3. Allow the syrup to cool for one minute. Slowly add 3/4 cup cocoa powder and stir in until it has dissolved.
4. Carefully drizzle the syrup into the bowl with the reserved gelatin, beating on low. Beat on high for 10-15 minutes. The mixture will almost double in size and start to form peaks and look pale and glossy.
5. Prepare a 9×13 inch pan by greasing it with coconut oil and line with parchment paper. Sprinkle the paper with cocoa powder.
6. Scrap the marshmallow fluff into the prepared pan. If needed grease your hands and a spatula to help spread the fluff in the pan., cover and allow to dry at least eight hours or overnight.
7. Remove the marshmallows by pulling up on the parchment paper. Sprinkle a dusting of cocoa powder over the marshmallows.
8. I prefer to cut off the sides to make mini rustic marshmallows to even off the sides. Cut the marshmallows into 1×1 inch cubes to make about 30 marshmallows. Dust the knife with cocoa powder between slices to keep the marshmallows from sticking to the knife.
9. Store in an airtight container for up to two weeks. If the marshmallows become moist, remove the lid and allow dry again.

Notes:

* If you don’t have a stand mixer simply use the wire whisps on a hand mixer. Your arm will be a bit tired but you’ll still have tasty marshmallows, that is how I made my marshmallows for several years before switching to my Bosch.

*If you don’t  have a candy thermometer, there is an easy way to test when you have reached the “soft candy ball stage”. Simply keep a small bowl of very cold water nearby, the colder the better. Once the syrup has been boiling for 8-10 minutes, take a spoon and drizzle a small amount into the cold water. The syrup should form a ball that when cooled in the water that can be taken out, holding its shape when pressed.

Please use caution when making these marshmallows. The syrup will become very hot and will burn you if spilled. Hot syrups are almost impossible to wash off the skin and will continue to burn long after it comes in contact with your skin.

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