These homemade Chocolate Malt Marshmallows are a delicious twist on traditional marshmallows, and you’ll love making them yourself! These are great in s’mores.
Homemade marshmallows are one of the finer things in life, up there with truffles, fluffy dogs, diamonds, and sleeping in.
Another perk? They aren’t too hard to make after conquering your fear of candy thermometers, and when you say the words “homemade marshmallows” people stare at you in awe like you just invented the internet.
They’re just one of those things people are beyond impressed with, simply because they aren’t something typically made at home. But homemade makes everything better, and marshmallows definitely support that rule.
The possibilities are endless, but these chocolate malt were up there in my favorite homemade marshmallow flavors.
If you don’t have chocolate malt powder, you can easily substitute an equal amount of cocoa powder for just straight chocolate marshmallows. Either way, they will make everyone you serve them to stare at you in awe. Enjoy your moment in the spotlight.
Homemade Chocolate Malt Marshmallows
- Coat an 8" x 8" pan with cooking spray, then line the bottom with parchment paper. Spray the top of the paper with cooking spray - set pan aside.
- In a medium bowl, mix gelatin in 1/2 cup cold water and set aside to soften.
- In a medium saucepan (three or four quart), stir together sugar, corn syrup, salt and remaining 1/2 cup water. Place over medium-high heat - bring to a simmer and cook, without stirring, until the syrup reaches 250 degrees on a candy thermometer. Remove from heat and set pan aside - allow mixture to cool to 220 degrees.
- Place bowl with softened gelatin in the microwave and microwave for 5 second increment, stirring in between, until liquified. Scoop mixture out into the bowl of a stand mixer and add 1/2 cup chocolate malt powder. Pour the cooled 220 degree sugar syrup into the mixing bowl. Using the whisk attachment, whisk mixture on high speed until it holds stiff peaks, about 6 to 9 minutes. Scoop mixture into the prepared pan, smoothing the top with an oiled spatula. Set pan aside and allow to cool until set - at least 6 to 8 hours.
- Whisk cornstarch, powdered sugar and remaining chocolate malt powder together. Dust work surface with mixture and invert the pan with the marshmallow on top to release. Remove parchment paper and liberally dust cornstarch mixture over top. Cut marshmallows into squares, coating the knife with either cooking spray or the cocoa mixture to help with sticking. Toss all sides of the marshmallows with remaining cocoa mixture. Store in an air-tight container for up to 2 weeks.