Chocolate Honey Sweetened Marshmallow-

Chocolate Honey Sweetened Marshmallows





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. 



  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. 


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. 

Recipe by Nourishing Simplicity at