Ingredients:

  • 2 cups granulated sugar
  • 3/4 cup water
  • 1/4 cup light corn syrup
  • 1 cup cocoa powder (unsweetened)
  • 3 packets unflavored gelatin
  • 1/4 teaspoon salt (preferably sea salt)
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar (for dusting)

Instructions:

  1. Line the dish with parchment paper, allowing some overhang for easier removal.
  2. In a small bowl, combine gelatin with 1/2 cup cold water, and let it bloom for about 5 minutes.
  3. In a saucepan, combine sugar, corn syrup, and the remaining water, then heat until reaching the soft-ball stage (around 240°F/115°C).
  4. Once the syrup reaches temperature, remove from heat, and whisk in cocoa powder until smooth.
  5. Slowly pour the hot cocoa syrup into the bloomed gelatin while the mixer is on medium speed until fully combined and fluffy (about 10 minutes).
  6. Add vanilla and salt, continuing to whip until thick and glossy.
  7. Pour the marshmallow mixture into the prepared dish, smoothing out the top.
  8. Let it sit at room temperature for at least 4 hours or until firm.
  9. Once set, lift marshmallow out of the pan, dust with powdered sugar, and cut into squares.
  10. Enjoy as is, toss in hot chocolate, or store in an airtight container.