When I was telling people I was going to make marshmallows they thought I was crazy. They keep saying 'you just buy marshmallows'. But its totally worth making them yourself, especially chocolate ones. They are light, fluffy, and creamy. Try it, you may not buy marshmallows again.
Recipe Source: Paula Deen's Chocolate Magazine
3 Tablespoons Unflavored Gelatin
1 cup Cold Water
1/4 cup Unsweetened Cocoa
1/4 cup Boiling Water
2 cups Granulated Sugar
1/2 cup Light Corn Syrup
2 Egg Whites
1 teaspoon Pure Vanilla Extract
1 teaspoon Chocolate Extract
1/4 teaspoon Salt
Semisweet Ground Chocolate
1. Lightly spray a 9inch square baking pan with nonstick cooking spray and dust with cocoa powder. Set aside.
2. In a small bowl combine the gelatin and 1/2 cup cold water and set aside. In a separate small bowl combine 1/4 cup cocoa and 1/4 cup boiling water and set it aside.
3. In a small saucepan combine the sugar, corn syrup, and the remaining 1/2 cup of cold water over medium high heat, stirring constantly until the sugar dissolves. Then cook, without stirring, until your candy thermometer reaches 240 degrees.
4. In the bowl of a stand mixer beat egg whites, vanilla, chocolate extract, and salt at a high speed until stiff peaks form.
5. In another bowl combine the gelatin mixture, cocoa mixture, and the hot syrup mixture. Beat at the highest speed the mixer will go until its thick and triples in volume. It will take about 4 minutes. Fold in the egg white mixture. Spread evenly into the prepared pan. Sprinkle with the sweetened ground chocolate.
6. Chill for 2 hours or until set. Cut marshmallows into 2 inch squares.