3 packets unflavored gelatin (approximately 3oz)
1 1/2 Cups Sugar
3/4 Cup Light Corn Syrup
1 Cup Water, divided
pinch of salt
1 TB Vanilla Extract
1/4 Cup Cocoa Powder
1/4 Cup Powdered Sugar
- Grease a 9×9 inch metal sheet pan and set aside.
- Chop the chocolate into very fine pieces, set aside.
- In a mixing bowl, add the 3 packets of unflavored gelatin and 1/2 Cup of Water. Stir to combine and let rest for 3 minutes.
- While the gelatin is blooming, in a medium sauce pan combine the remaining water, sugar, corn syrup and salt. Stirring constantly, cook the mixture until the sugar has dissolved and the temperature reaches 240 degrees on a candy thermometer.
- With the mixer on low, with the whip attachment, slowly pour the hot sugar mixture into the gelatin. Once all the hot sugar syrup is added, you can slowly increase the speed of the mixture as it combines. Beat the mixture for about 10 minutes until it’s very thick and white.
- Once the mixture has cooled, but is still warm, add in the chocolate and vanilla extract. Beat again on high for 1 additional minute.
- With a greased spatula, pour and scoop out the marshmallow mixture into the prepared greased pan. Smooth out the top evenly and set aside for a minimum 2 hours.
- When ready, flip the baking pan over onto a cutting board and the slab of marshmallow should fall right out. Cut the marshmallows into 1-2 inch wide strips. Then cut each strip into 6 even squares.
- Place the squares into a large ziplock bag and add the remaining cocoa powder and powdered sugar. Shake the back until the marshmallow squares are evenly coated and not sticking to one another.
- Divide marshmallows up into small bags for gifts, or store in an air tight container.
The slower you add the hot sugar syrup, the better. If you had the syrup too quickly to the gelatin, it might not all melt properly and you will get chunks of gelatin throughout the finished product.