Chocolate Marshmallows

While looking for a recipe for homemade Peeps, those little yellow chicken candies, I discovered a traditional French treat called guimauve. It's basically a very sophisticated marshmallow as only the French could do and I just had to try it.

These take two days to prepare, but it is well worth it.




Line an 8 inch x 12 inch glass baking dish with parchment paper and dust with powdered sugar. Get an even, generous coat.

Pour 1/2 cup of cold water into the bowl of your stand-up mixer. Sprinkle with gelatin.

Combine the 3/4 cup water, sugar and corn syrup in a heavy bottom saucepan. Simmer the mixture, stirring continuously, until the sugar dissolves. If sugar crystals develop on the sides of the pan, wipe down the sides with a wet pastry brush.

Place the candy thermometer in the pan. Without stirring bring the temperature of the sugar syrup to 245 degrees F.

Set the mixer on slow speed and slowly drizzle the hot sugar syrup into the gelatin. Keep the syrup away from the beaters to prevent it from splattering.

Set the mixer to high and beat for 15 minutes. During the last 5 minutes add the vanilla and powdered cocoa. The end product will be thick and sticky, but still liquid enough to drip from the beaters.

Scoop the marshmallow mix into the baking dish and smooth out with a spatula.

Cover the pan loosely and place somewhere cool. Allow to dry overnight or up to 24 hours.

The next day remove the marshmallow from the baking dish and place on a cutting board lined with parchment paper and dusted with powdered sugar.

Using a wet, serrated knife cut the marshmallow into squares

Dust the tops and sides of the marshmallows with more powdered sugar and allow to dry 2 - 3 hours.

Shake to remove excess powdered sugar.

Store in an air tight container for 2 weeks.


Time to prepare: 48 hours.

Serves 10.


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