We use Dutch-process cocoa powder here because it’s mild and won’t overwhelm the sweetness of the marshmallows.
Yield: makes 40
- 1 1⁄2 cups sugar
- 3⁄4 cup light corn syrup
- 1⁄4 cup honey
- 3 tbsp. unflavored powdered gelatin, softened in 1⁄2 cup cold water
- 3⁄4 cup Dutch-process cocoa powder, sifted
- 2 tbsp. cornstarch
- Canola oil, for greasing
- Grease an 8″ x 8″ baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.
- Combine sugar, syrup, honey, and 1⁄2 cup water in a 2-qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.
- Meanwhile, bring 1⁄2 cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water; whisk until gelatin becomes liquid. Transfer to the bowl of a stand mixer fitted with a whisk; add 1⁄2 cup cocoa powder. Add cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, 5–6 minutes. Pour mixture into prepared pan; smooth top with oiled spatula; let cool until set, 5–6 hours.
- Combine remaining cocoa powder and cornstarch in a bowl and transfer to a strainer; dust work surface with mixture. Slide a knife around edge of pan to release marshmallows; remove from pan. Dust cocoa mixture over top. Using a slicing knife dusted with cocoa mixture, cut marshmallows into forty 1 1⁄2″ squares. Toss marshmallows with remaining cocoa mixture.