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Ingredients
- 1/2 cup filtered water + additional 1/2 cup
- 3 tablespoons grass-fed gelatin
- 1 cup light-colored honey or maple syrup
- 1/4 teaspoon sea salt
- 1-1/2 teaspoons vanilla extract
- 1/3 cup cacao powder + additional (optional) 2 to 4 tablespoons for dusting
Details
Servings 25
Preparation time 35mins
Preparation
Step 1
The Day Of...
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.
If using, sprinkle 1 to 2 tablespoons of the optional dusting cacao powder over the parchment paper. Set aside pan.
Assemble stand mixer with mixing bowl and whisk attachment, or use a large mixing bowl with hand-held mixer.
Add 1/2 cup filtered water to mixing bowl. Sprinkle gelatin over the water.
While gelatin is blooming, combine remaining filtered water, honey, and sea salt in a medium-sized sauce pan with high edges.
Bring to a boil over medium high heat. If you have a candy thermometer, place it in the honey mixture.
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).
Remove honey mixture from heat. Add the vanilla extract.
Whisk sifted cocoa powder into the hot honey mixture until fully combined.
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.
Beat on high for about 15 minutes -- until the mixture becomes thick and glossy with soft peaks. The marshmallow fluff will increase in volume.
Turn off the mixer and transfer the chocolate marshmallow fluff to the lined pan. Use a spatula to smooth the top.
Let the chocolate marshmallows set at room temperature for at least 8 hours or, ideally, overnight.
The Next Day...
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.
Carefully peel the parchment paper away from the sides of the marshmallows. It should release easily if you do it slowly.
If using, sprinkle the remaining optional dusting cacao powder over the marshmallows.
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.
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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