Chocolate Malt Marshmallows

Chocolate Malt Marshmallows

I put my new Kitchenaid to the test by making homemade marshmallows! I’ve made homemade marshmallows with my hand mixer before but it’s much harder.

Chocolate Malt Marshmallows

Homemade marshmallows are a little bit of work and a horrible sticky sticky mess, but they are totally worth it! They taste divine in a cup of hot chocolate or eaten as a snack.

Chocolate Malt Marshmallows

Instead of using corn syrup I made my own this time. My sister bought me an entire book dedicated to Marshmallows for Christmas 2010 after I saw it on Not so Humble Pie. The corn syrup replacement makes enough for about 2 batches of marshmallows. I kept some to use about 2 weeks later but a lot of sugar crystals developed.

Chocolate Malt Marshmallows

These marshmallows have a lovely marbled effect as well.

Chocolate Malt Marshmallows

Marshmallow Syrup/Homemade corn syrup


2 cups water

5 1/3 cups sugar

1 tsp cream of tartar

pinch of salt


  1. Make the marshmallow syrup. Place all the ingredients in a heavy 4 quart pan. Stir the mixture gently until the sugar is mixed. Bring to a boil over medium high heat, and cover with a lid for 2 minutes.
  2. Uncover the pan. Clip a candy thermometer to the pan and boil (no stirring) until it reaches 240 F. Remove from the heat and let cool for 15 minutes before pouring into a jar. Leave the jar at room temperature for up to 2 months.


makes enough for approx 2 batch of marshmallows


Chocolate Malt Marshmallows

Yield: 30 marshmallows


Cocoa Slurry

1/2 cup unsweetened cocoa powder

2/3 cup boiling water

3/4 cup Malt Ovaltine

Marshmallow Base

1/2 cup water

1 1/4 cup marshmallow syrup or corn syrup

pinch of salt

1 1/2 cups sugar


4 tbs unflavored gelatine

1/2 cup cold water

1 1/2 tsp vanilla


50g 70% chocolate


1 cup chocolate sprinkles

or 1/2 cup icing sugar mixed with a 2 tbs cocoa powder


  1. Lightly grease a 11x9 inch pan. Make the cocoa slurry, In a medium sized bowl whisk together the water, cocoa and Ovaltine until smooth. Set by the stove.
  2. Make the bloom. In a small bowl whisk together the water and vanilla. Whisk in the gelatin until smooth. Set by the stove.
  3. Make the base. Place all the ingredients (for the base) in a 4 quart heavy bottom sauce pan over medium high heat, stirring until all the sugar is wet. When the mixture comes to a boil cover for 2 minutes.
  4. Remove the lid and clip a candy thermometer on. Boil the mixture until it reaches 260 F.
  5. As soon as the thermometer hits 260 F remove the pan from the heat and stir in the bloom. It will bubble up. Add the cocoa slurry and gently stir.
  6. Pour the mixture into the bowl of a stand mixture. Gradually bring the speed to high (be very careful of splatter). Beat for 18 minutes.
  7. During he 18 minutes it's mixing away melt the chocolate in a microwave safe bowl (I used 100g). When the 18 minutes is finished remove the bowl and place about 1 1/2 cups of the mixture in with the chocolate and mix until the chocolate is incorporated.
  8. Pour the chocolate marshmallow goo back into the bowl of the mixer and if you want marbled marshmallows mix for a few seconds on medium speed.
  9. Pour the mixture into the greased pan and loosely cover with greased aluminum foil overnight.
  10. Using an oiled knife or pizza cutter cut the marshmallows into 1 inch cubes and drench in chocolate sprinkles or powdered sugar mixture.
  11. Store the marshmallows in a sealed container with one corner left slightly open. Keep parchment paper between layers of marshmallows

adapted from Marshmallows 

You Might Like: