Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons cocoa powder
  • 2 tablespoons Imperial powdered sugar
  • 1 1/2 cup Imperial sugar
  • 2/3 cup corn syrup
  • 1/2 cup water (divided use)
  • 2 packets unflavored gelatin
  • 1 ounce dark chocolate
  • 1 teaspoon vanilla

Instruction

  • In a small bowl whisk together cocoa powder and powdered sugar.
  • Line an 8x8 inch pan with parchment paper or aluminum foil. Sift about 1/3 of the cocoa/sugar mix to coat the bottom of the pan.
  • In a medium saucepan add the sugar, corn syrup and 1/4 cup of water. Stir to combine. Clip on a candy thermometer and heat without stirring to 238 degrees.
  • While the sugar is boiling, add remaining water to a mixing bowl and sprinkle on the gelatin.
  • When the sugar mixture reaches 238 degrees, turn on the mixer to low and slowly pour in over the gelatin. Beat for 8-10 minutes until fluffy.
  • While the marshmallows are fluffing, melt the chocolate in a small bowl in the microwave or over a double boiler.
  • Add chocolate and vanilla to the marshmallows at the end.
  • Pour mixture into prepared pan and sprinkle on 1/2 of the remaining cocoa/sugar mixture. Let sit for 3 hours.
  • Lift out the marshmallows using the foil/parchment paper. Cut to desired shape and size. Roll the cut edges in the remaining cocoa/sugar.