Hot Fudge Homemade Marshmallows are delicious! They are wonderful to add to hot cocoa, eat alone or eat toasted. They are just perfectly wonderful!
If you’ve been around our blog at all this year, you have seen that I’m on an adventure with homemade marshmallows. I have really enjoyed coming up with new flavors. At the bottom of this post you can find all the flavors I’ve made. A few included in that list are mocha marshmallows, gingerbread marshmallows and s’mores marshmallows.
After making the s’mores marshmallows, I thought just hot fudge alone would be so good. The s’mores marshmallows are delish, but they aren’t great in hot cocoa because the graham crackers get really soggy. But Hot Fudge Homemade Marshmallows are so good in hot cocoa. They add just a little over the top flavor. They are also good toasted or even just pop one in your mouth after they are set.
Like all the marshmallows I’ve made, these are super simple and easy to make. Every time I make marshmallows, I am amazed how whipping air into sugar makes it a brilliant white and it becomes so fluffy. It’s like magic.
I would have never guess that whipping a clear liquid for a long time would make it bright white. It’s amazing how God creation works. I think He’s just as delighted as we are when He sees us create new things from what He’s created. And then fold hot fudge into it makes it even more delicious.
- 3/4 cup water, divided
- 3 pkg unflavored gelatin
- 2 cups sugar
- 2/3 cup corn syrup
- 1 tsp salt
- 1 Tbsp vanilla extract
- 1/2 cup hot fudge
- 1/4 cup corn starch
- 1/4 cup powdered sugar
- In stand mixer bowl, add 1/2 cup cold water and sprinkle gelatin over water. Stir to combine and set aside.
- In medium pan, combine sugar, 1/4 cup water, sugar & corn syrup.
- Cook over medium heat. Bring to a hard boil and boil for 1 minute while stirring.
- Pour syrup mixture over gelatin.
- Using the whisk attachment for the mixer, mix on to medium speed until mixtures come together (about a minute).
- Turn on high and mix for a total of 12 minutes.
- While it whipping, cover a quarter sheet pan or 9 x 13 pan with plastic wrap and spray with cooking spray. I use tape to keep the plastic in place.
- Turn off mixer, add vanilla and mix on low - medium until combined.
- Remove bowl from mixer. Fold in hot fudge. It should have swirls of chocolate but not completely mixed in.
- Spread on sheet pan or 9 x 13 pan.
- Cover with more plastic wrap that has been sprayed with cooking spray. After covering you can gently spread the marshmallow in the pan.
- Allow to set up for at least 2 hours. (These take longer to set up than other versions.)
- Mix powdered sugar, cornstarch and remaining crushed graham crackers in a bowl.
- Cut into desired shapes.
- Roll marshmallows in dusting mixture.
- Store in airtight container for up to 3 weeks.
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