If you want to put a smile on someone’s face, just mention naturally sweetened, nourishing chocolate marshmallows!
Why are marshmallows so universally loved? Perhaps it’s the nostalgia. Both kids and adults instantly remember stacks of marshmallows in gooey, chocolate-y s’mores… or marshmallows slowly melting into a cup of hot chocolate.
I instantly think of my little Southern grandma who lived to be 101 years old! She made hot chocolate with marshmallows for me every morning when I would visit her house as a young girl in the early 80s. I still treasure those memories!
I’d like to treat my own children with similar memories, yet now I’m older and well-versed in the ways of traditional, from-scratch cooking. I don’t want to serve conventional marshmallows to my family!
Have you seen the ingredients in storebought marshmallows? Corn syrup, modified corn starch, tetrasodium pyrophosphate (a whipping aid), artificial flavor, artificial color…
Our bodies simply don’t recognize those ingredients. (For more marshmallow flavor options, check out these 25+ healthy homemade marshmallow recipes here!)
Homemade Chocolate Marshmallows Are Perfect For The Holidays
That’s why I make my own homemade chocolate marshmallows — free of food dyes and artificial flavors, full of healthy ingredients!
When I asked my kiddos to describe the flavor of these chocolate marshmallows, they said things like, “hot chocolate” and “milk chocolate s’mores… without the graham crackers”. 🙂
Protein-rich grass-fed gelatin improves skin, aids digestive function, restores and builds muscle, supports joint health, and so much more. For a mildly sweet flavor, I also use (preferably local or raw) honey. Add in quality cacao powder, real vanilla extract, and a tiny bit of sea salt, and you have delicious Real Food marshmallows!
Add them to homemade hot chocolate or s’mores, snack on them as a fun holiday treat, or give them as gifts to loved ones and neighbors.
Naturally Sweetened & Nourishing Chocolate Marshmallows
For a naturally sweetened treat without corn syrup, make these Nourishing Chocolate Marshmallows! This easy recipe is full of gut-healing gelatin, too!
Ingredients
- 1/2 cup pure water + additional 1/2 cup
- 3 tablespoons sustainably-sourced gelatin (certified glyphosate-free)
- 1 cup raw honey or maple syrup
- 1/4 teaspoon sea salt
- 1-1/2 teaspoons vanilla extract
- 1/3 cup cacao powder
- 2 to 4 tablespoons cacao powder optional, for dusting
Instructions
The Day Of...
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Line an 8x8" (or larger 9x9") pan with 2 sheets of unbleached parchment paper going perpendicular to each other. This is so you can easily lift up the marshmallows when they are set.
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If using, sprinkle 1 to 2 tablespoons of the optional dusting cacao powder over the parchment paper. Set aside pan.
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Assemble stand mixer with mixing bowl and whisk attachment, or use a large mixing bowl with hand-held mixer.
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Add 1/2 cup filtered water to mixing bowl. Sprinkle gelatin over the water.
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While gelatin is blooming, combine remaining filtered water, honey, and sea salt in a medium-sized sauce pan with high edges.
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Bring to a boil over medium high heat. If you have a candy thermometer, place it in the honey mixture.
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Stir constantly to keep the mixture from bubbling and foaming over. Simmer until the temperature reaches 240 degrees Fahrenheit (about 8 to 9 minutes if you don't have a candy thermometer).
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Remove honey mixture from heat. Add the vanilla extract.
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Whisk sifted cocoa powder into the hot honey mixture until fully combined.
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With the mixer on low, SLOWLY and carefully drizzle the hot honey-cacao mixture in a thin continuous stream down the side of the bowl. To give you an idea of how slowly you need to pour, this step should take you about 1 minute.
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Beat on high for about 15 minutes -- until the mixture becomes thick and glossy with soft peaks. The marshmallow fluff will increase in volume.
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Turn off the mixer and transfer the chocolate marshmallow fluff to the lined pan. Use a spatula to smooth the top.
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Let the chocolate marshmallows set at room temperature for at least 8 hours or, ideally, overnight.
The Next Day...
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When set, remove the marshmallows by lifting the parchment paper flaps. Place on a flat surface or large cutting board, with the marshmallows still on the parchment paper.
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Carefully peel the parchment paper away from the sides of the marshmallows. It should release easily if you do it slowly.
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If using, sprinkle the remaining optional dusting cacao powder over the marshmallows.
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Use a large chef's knife to cut the marshmallows into desired size and shape. Dust knife with cacao powder if necessary. For cutting ideas, see below.
Recipe Notes
- Cutting Suggestions:
- I like to cut the rustic edges off first and cut those strips into mini marshmallows, making about 30 to 40 mini marshmallows. I then divvy up the rest of the marshmallows into about (25) 1" cubes. Feel free to cut 3x3" or 4x4" cubes for a total of 9 to 12 big marshmallows.
- Serving Suggestions:
- Serve with hot chocolate, white hot chocolate, chai hot chocolate, or sweet beet hot chocolate. Or, use in s'mores! Simply gently toast them to a light golden brown under a broiler, but don't take your eyes off them or they'll melt.
- Alternative Flavors:
Double Chocolate Option: After the marshmallow mixture is mixed and cooled into chocolate marshmallow fluff, gently fold in 1/4 to 1/3 cup chocolate chips (stevia-sweetened, allergy-friendly, fair-trade, whatever you prefer!). Then pour the double-chocolate marshmallow fluff into the prepared pan.
Chocolate Peppermint Option: Add 1/4 teaspoon peppermint extract or 1 to 2 drops therapeutic-grade peppermint essential oil to the water-gelatin mixture in step 2.
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Hi! I want to try making some homemade marshmallows. Ya’ll make it seem simple enough. I am to avoid honey, maple syrup as well as sugar. I can have some xylitol and stevia. This recipe calls for a liquid sweetener. Do you have any suggestions for these “dry” sweeteners in the marshmallow recipe?
Hi Mary, I wish I had an answer for you. I’ve never made these using a sugar alcohol or other sweetener besides honey or maple syrup. It’s possible that you could try using powdered erythritol, I’ve seen some other recipes that use that. I’m not sure if any other steps would be needed for the process though.
Any thoughts on making these without honey or syrup? I use erythritol and stevia for sweeteners (low glycemic).
These look like a super alternative that lots of people would enjoy though!
Hi PJ, I’ve never made these using a sugar alcohol or other sweetener besides honey or maple syrup. But, I think that it’s possible using powdered erythritol (and even some stevia in combo). I’ve seen some other recipes that use powdered erythritol for marshmallows. I’m not sure if any other steps would be needed for the process though. I hope that helps some! 🙂
Thanks for the recipe. I had a recipe for homemade marshmallows many years ago, which I lost. I may try this with other flavors besides chocolate as well.
Here is just a suggestion for us old-timers without candy thermometers: 235-240 degrees is usually referred to as the soft-ball stage, meaning that if you drop a small amount of the mixture into cold water, it will form a soft ball, which will lose its shape when removed from the water. That is a more reliable test for “doneness”, than timing, which can vary with the size and shape of the pan, heat of the burner, how quickly you stir, etc.
Yes, that is true Debbie! 🙂 Great point! I don’t use a candy thermometer and have been able to rely on time for many years, but that’s another great way to do it too. Watching it form into a little ball in the ice cold water is fun for kiddos to watch too. I hope you enjoy whatever marshmallows you make.
Do you have a good recipe for the regular white marshmallow? Every one I’ve ever seen is predominantly sugar. Or have you tried this recipe leaving out the cacao and does it still work?
Hi Kathi 🙂 The recipe would change just slightly, but not much. I have a cinnamon marshmallow recipe which is just plain white marshmallows dusted with cinnamon, and you can omit the cinnamon – https://www.recipestonourish.com/homemade-honey-sweetened-cinnamon-marshmallows/ or another white marshmallow recipe flavored with peppermint, and you can omit the peppermint and increase the vanilla extract – https://www.recipestonourish.com/healthy-chocolate-peppermint-marshmallows/ I hope that helps! I hope you get to make some.
If you really want to make real, home made marshmallows, try making them from the marshmallow plant. The way they used to be made.
Hi Diane, these are still considered real food marshmallows as they are healthier than store-bought marshmallows and use a quality, nourishing gelatin 🙂 I have made marshmallows making a “tea” with marshmallow root first and I use that for the water liquid, so that’s something you can do for sure. 🙂 It does add a bit of that old-time marshmallow-y flavor. But as with any herbs, it’s best to check with a herbalist or health care practitioner first to make sure that it works for you and your body.
Hi Emily,
Thank you for this recipe, I tried it but ran into one challenge. We made it using Simply Delish’s Strawberry Jel Dessert thinking it was gelatin but I just learned that it is not gelatin. The challenge is, the mix is still liquidy not hard after letting it sit overnight. Is it the non- gelatin ingredient that is causing the mix to have the liquidy consistency? We are going to try it next time with the gelatin.
Thank you,
Sandrine
Hi Sandrine, unfortunately the product you used is not gelatin – the main ingredients are sugar alcohols and carrageenan, so that’s where the problem lies. Homemade marshmallows will only work if you use gelatin. The batch you made didn’t set because there’s no gelatin in them, and that’s why it’s liquidy. I highly recommend the gelatin listed in the ingredients, that’s what I used and I’ve been using it since the company came out with it. It’s the best on the market in my humble opinion and I know the rest of the TCS team loves it too. 🙂 I hope you get to try them again, they’re super yummy and so much fun to eat! 🙂
I love these marshmallows but I don’t know how to store them. I tried once covering them with plastic, but they retained too much moisture and started to dissolve. How should they be stored?
Hi Jen, they usually don’t last long in my home because everyone devours them so fast – that being said, I usually store them uncovered in a kitchen cabinet for up to 2 days. They’ve never dissolved, but around day 2 they do tend to be a little more sticky or slightly moist on the top. I hope that helps some. I’m glad to hear you enjoy them! 🙂
I’ve had read a few times and still don’t see what step you add the bloom. When is it added?
Thanks.
Not sure what i did wrong but my batter was so thick i couldn’t spread it in the pan. It just came out as a large blob and i blended it for less than 15 minutes because it was getting too thick ? i still think they will taste good but not very pleasant looking ?