Triple Chocolate Marshmallows

Recipe

Dessert
Triple Chocolate Marshmallows

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Recipe Data

60
Servings
4hr30min
Prep
4hr45min
Total

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    Description

    Ooey-gooey, soft, and chewy. Did you know you could make homemade marshmallows in any flavor your heart desires? Chocolate not your thing? Give these other homemade marshmallow flavors a try: Double Raspberry, Pomegranate Blueberry Dark Chocolate, Vanilla Bourbon, and Salted Caramel Marshmallows.

    Watch Chef Elizabeth create her personal favorite flavor of marshmallows, Triple Chocolate Marshmallows, in her Homemade Marshmallow episode.

    Get all of Chef Elizabeth’s recipes on HSTV.com.

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    Servings and Ingredients

    Ingredients
    Serves 60
    QuantityIngredientAdd
    6 package(s)unflavored gelatin
    1 c.coffee, cold
    3 c.Hy-Vee granulated sugar
    1 tsp.kosher salt
    2 ½ c.Hershey's chocolate syrup
    ½ c.plus 2 tbsp. creme de cacao liqueur
    6 tbsp.plus 2 c. Hershey's special dark cocoa powder
    2 tsp.Hy-Vee vanilla extract
    2 tsp.butter extract
    10Hershey's milk chocolate bars, grated or finely chopped
    1 c.Hy-Vee powdered sugar

    Things To Grab

    • 9x13-inch glass baking dish
    • Hy-Vee nonstick cooking spray
    • Stand mixer
    • whisk attachment
    • Large deep stockpot
    • Candy thermometer
    • Large sharp knife

    Directions

    1. Spray a 9x13-inch glass baking dish with nonstick cooking spray; set aside. Place gelatin into the bowl of a stand mixer fitted with a whisk attachment. Stir in cold coffee; set aside.


      In a large deep stockpot, combine granulated sugar, kosher salt, Hershey’s chocolate syrup, and ½ cup creme de cacao over medium-high heat. Stir until just combined. Clip a candy thermometer onto the side of the pan and allow the mixture to reach 240 degrees, about 10 to 15 minutes; do not stir. Remove stockpot from heat.

      Hyvee Culinary Expert Tip
      When making marshmallows, you’re making a homemade candy. It’s important not to stir the mixture or scrape the sides of the pan as the candy mixture can crystallize. Instead of stirring, dip a silicone pastry brush into water and brush the sides of the pan occasionally.
      HSTV the braided apronChef Elizabeth, The Braided Apron HSTV Personality
    2. Pour the candy mixture into the gelatin and coffee mixture. Turn the mixer on low speed and gradually increase speed to high. Whip until mixture has lightened in color and becomes thick, approximately 15 minutes. Beat in 6 tablespoons special dark cocoa, vanilla extract, butter extract, and remaining 2 tablespoons creme de cacao. Using a spatula, fold in grated chocolate bars.

    3. Pour marshmallow mixture into prepared pan. Allow the marshmallows to sit, uncovered, at room temperature for at least 4 hours or overnight.

    4. Mix together 2 cups special dark cocoa powder and powdered sugar. Lightly dust a work surface with mixture. Turn the marshmallows out onto work surface. Using a large knife, cut marshmallows into 1-inch squares. Once cut, lightly dust all sides of each marshmallow with the cocoa mixture. Store in an airtight container for up to 3 weeks.

    Nutrition facts

    Servings

    230 Calories per serving
    2 marshmallows each

    Amounts Per Serving

    • Total Fat: 2.5g
    • Cholesterol: 0mg
    • Sodium: 90mg
    • Total Carbohydrates: 53g
    • Protein: 2g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 0%