Black Marshmallows Cocoa Marshmallows

Black Marshmallows (Cocoa Marshmallows)

Making marshmallows from scratch probably sounds difficult and time-consuming if you’ve never done it before, but trust me when I say it’s worth it and much simpler than it sounds. The flavors of homemade marshmallows can’t be beaten, but making them requires a stand or hand mixer, a candy thermometer, and a few hours of your time. Even more so than these “black” chocolate marshmallows.

These marshmallows are chocolatey and decadent thanks to the addition of cocoa, making them perfect for a Halloween party, Christmas dessert, or summertime campfire.

What’s Fun About This Recipe

This is a good recipe to make with slightly older children; watching the gelatin bloom and then the marshmallows form in the mixer almost feels like a science experiment. The most difficult part of this recipe is melting the sugar, which is where a candy thermometer comes in handy. If you don’t have one, a good way to tell if the sugar and maple mixture is done is to add a dollop of syrup to ice-cold water with a spoon — if it forms a pliable ball, it’s done! It’s not as difficult as it sounds.

If you want these marshmallows to be darker, add a tablespoon of activated charcoal to the cocoa powder — just keep in mind that it can interfere with some medications, so read up on that before adding a lot. You’ll need a stand or hand mixer, a candy thermometer, a medium pot, and a dish to pour the marshmallow mixture into for this recipe.

Do I Have To Use Gelatin?

Yes, gelatin is a necessary ingredient in this recipe; otherwise, the marshmallows won’t set. There are a few vegan gelatins available if using beef gelatin worries you.

Is This A Dairy-Free Recipe?

Yes, this is a dairy-free recipe! It is not vegan, however, unless you research appropriate substitutions.

How Long Will They Last?

These chocolate marshmallows will keep for a week or two in an airtight container.

How Should I Store Them?

They can be kept in an airtight container on the counter or in your pantry. I advise covering the bottom of the container with a layer of parchment paper. Although the powdered sugar should prevent them from sticking as well, taking extra care never hurt!

Can I Make S’mores With These?

You definitely can! I will say that they do melt a bit quicker than store-bought marshmallows, so make sure to watch them closely — you don’t want to lose one to the fire!

Do I Have To Own A Stand Mixer To Make These?

A stand mixer comes in handy for this recipe, in my opinion. If you don’t have a stand mixer, a hand electric mixer will suffice; just be prepared to wait for 10 minutes while the marshmallow mixture thickens.

Black Marshmallows (Cocoa Marshmallows)

Yield: 28 marshmallows 

Prep Time: 30 minutes

Set Time: 8 hours


  • 5 tsp gelatin powder
  • ⅔ cup cold water
  • ¼ cup cocoa powder
  • ¼ cup boiling water
  • 2 cups sugar
  • ⅓ cup maple syrup
  • Pinch of salt
  • 1 tsp vanilla extract
Put aside a 9″ x 13″ pan and cover it with powdered sugar.
Bloom your gelatin by putting it in a small bowl with cold water that is 2/3 full. Until your sugar mixture has finished boiling, give it at least five minutes to bloom.
14 cup of water should come to a boil. Once a paste of cocoa powder has formed, whisk together the boiling water, cocoa powder, and salt. Then set the mixture aside.
In a different pot, combine the sugar, maple syrup, and 2/3 cup water. Bring to a boil. When the mixture reaches 250°F, use a candy thermometer to determine when to remove the syrup from the heat.
The syrup should now contain the bloomed gelatin and the paste made from cocoa powder. Whisk until everything is thoroughly combined.
Turn the stand mixer on with the mixture in it, starting at a low speed and gradually increasing it until you reach a high speed. Soft peaks should form after mixing for 10 minutes.
Transfer the marshmallow mixture to the powdered pan as soon as possible. Use a spatula to even out the mixture’s top. Allow it to rest on the counter for the entire night or for about three hours in the refrigerator.
The marshmallows can be stored for up to two weeks in an airtight container after being cut into 1-inch squares and dusted with powdered sugar. Enjoy with a hot chocolate or lightly toast over a cozy fire!


To give your marshmallows a darker color, combine it with the cocoa powder in Step 3 and add enough water to make a paste of a similar consistency. Please keep in mind that activated charcoal may interact with certain medications.

Leave a Comment

Your email address will not be published. Required fields are marked *