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The thing about homemade marshmallows?
After you make them once, you want to make them again and again and again.
There’s no going back to store-bought marshmallows after making them yourself. Which is perfectly acceptable when they’re made with just four wholesome main ingredients (plus more to jazz up the flavors). 😉
Typically, marshmallows are made with corn syrup, yet a healthier alternative — honey — works just as well.
Chocolate Honey-Sweetened Marshmallows
Sweetened with honey and flavored with Wildly Organic’s rich, fermented raw cacao powder, these marshmallows are rich in antioxidants, high in fiber and vitamin C, and a good source of iron and protein.
Because of the fermented and raw factor of this cacao powder, it’s best that you not heat it above 120 degrees Fahrenheit. Hence, the recipe requires adding the cacao toward the end, during whipping process, when the marshmallow fluff has cooled down considerably. This method allows the fermented raw cacao powder to retain maximum nutrition.
Use four tablespoons of cacao powder for a bold chocolate flavor. If you’re a semi-sweet chocolate lover, stick with three. Either way, these marshmallows will become little pillows of chocolate goodness — perfect for floating atop White Hot Chocolate, Dairy-Free Hot Cocoa, or as a stand-alone snack!
Considering the healthy ingredients, these homemade Chocolate Honey-Sweetened Marshmallows are totally worth the time and effort.
Don’t forget the additional dusting of the raw cacao powder! Not only does it make it easier to handle the marshmallows, it also boosts that antioxidant content.
Have you made homemade marshmallows before? What is your favorite flavor?
Print RecipeChocolate Honey-Sweetened Marshmallows
These Real Food marshmallows are sweetened with honey and flavored with fermented raw cacao powder. You'll never go back to store-bought after making Chocolate Honey-Sweetened Marshmallows!
Prepare a sheet pan by lining it with parchment paper both directions, allowing the sides to drap over for easy release.
In the bowl of a stand mixer (or large bowl if using hand mixer), add 1/4 cup of filtered water and sprinkle gelatin to bloom. Set aside.
In a small saucepan over medium heat, bring remaining water, honey, and salt to a gentle simmer.
Reduce heat to low and cook for approximately 10 minutes, stirring constantly so it doesn't overflow.
Assemble a stand mixer with whisk attachment and bowl with gelatin.
Slowly in a thin stream, pour the hot honey mixture directly over the bloomed gelatin while running the mixer on low speed.
Gradually turn the mixer to high setting and continue whipping until the mixture has increased in volume and is thick and glossy. This should take approximately 15 minutes.
About 7 minutes into whipping, gently add the cacao powder, one tablespoon at a time.
Transfer marshmallow fluff to the prepared pan and spread evenly with a spatula. Set aside at room temperature for at least 2 hours to set but overnight is best.
Dust the top with additional cacao powder. Remove the marshmallow by lifting parchment paper flaps and transfer to large cutting board.
Marshmallow should release easily from parchment paper. Coat the bottom and edges with cacao powder, if desired.
Cut marshmallows into small squares or use cookie cutters to create fun shapes.
Marshmallows can be stored in an airtight container at room temperature for up to 1 week.