Homemade Milk Marshmallows (Corn Syrup-Free)
Rich, fluffy, and irresistibly sweet, these homemade marshmallows are made without corn syrup and finished with dark chocolate and a dusting of fine coffee—pure decadence in every bite (or melt!).
Equipment
- Stand mixer with whisk attachment
- Candy thermometer (or bowl of cold water for soft ball test)
- Large saucepan
- 9x13-inch glass baking dish
- Rubber spatula or spoon
- Fork (for drizzling chocolate)
- Microwave or double boiler
- Parchment paper or large cutting board
Ingredients
- 3 envelopes unflavored gelatin
- 1 cup cold water divided
- 1 cup granulated sugar
- 1 cup sweetened condensed milk
- Pinch of salt
- 1 tsp vanilla extract
- 2 cups powdered sugar for dusting
- 1 cup dark chocolate chips
- ¼ cup coffee beans ground very fine
- 2 cups prepared hot coffee or espresso for serving
Instructions
- Dust 1 cup of powdered sugar into the bottom of a 9x13-inch glass baking dish, coating it evenly. Set the remaining powdered sugar aside for the top.
- In the bowl of your stand mixer, bloom the gelatin by sprinkling it over ½ cup of cold water. Whisk to combine and let sit while preparing the syrup.
- In a large saucepan, combine the sugar, remaining ½ cup of water, sweetened condensed milk, and a pinch of salt. Bring to a boil and cook for 7–10 minutes, or until the mixture reaches 240°F (soft-ball stage). Stir constantly and use a large enough pan to prevent boiling over.
- With the mixer on low, carefully pour the hot syrup into the bloomed gelatin in a slow stream. Gradually increase the speed to high and whip for 15–18 minutes until the mixture is thick, glossy, and voluminous. Add the vanilla and mix just to combine.
- Pour the marshmallow mixture into the prepared dish and smooth the top with a rubber spatula or spoon. Dust the top with the remaining powdered sugar. Let sit uncovered at room temperature overnight.
- The next day, melt the chocolate chips in 30-second intervals in the microwave, stirring between each, or melt gently over a double boiler until fully smooth.
- Turn the marshmallows out onto a cutting board or parchment paper. Dust off any excess powdered sugar if desired. Slice into even squares.
- Using a fork, drizzle the melted chocolate over the marshmallows. While the chocolate is still wet, dust with finely ground coffee.
- Allow the chocolate to set fully. Serve as-is, or drop into a hot cup of espresso, coffee, or cocoa for a dreamy melt-in-your-mouth treat.