Homemade Chocolate Pocky Marshmallows
One of my favorite summer traditions has got to be making s’mores. Nothing beats the taste of slightly toasted gooey marshmallows with the sweet crunch of graham crackers and melted chocolate, and I right? The only thing that can take your s’mores to next level is adding some of these homemade chocolate Pocky marshmallows. Today I’m excited to share a simple recipe for them!
These homemade chocolate marshmallows get their flavoring (and a little crunch) from Pocky, one of my favorite sweet snacks. By adding crushed up Pocky bits into the warm marshmallow batter you create an rich chocolatey flavored batter that has a little crunch in every bite. I used Original Pocky for this recipe but it would also be delicious with any of the other Pocky flavors. Here’s looking at you Matcha Pocky!
Homemade marshmallows are way easier to make than you think. Check out the video below to see how they are made!
Homemade Pocky Chocolate Marshmallows
Makes about 3 dozen marshmallows
2 – 2.47 oz. packages of Pocky in any flavor of your choice
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 cup corn starch
Nonstick cooking spray
Optional: dark chocolate candy melts for coating marshmallows
- Place all 3 packets of gelatin in the bowl of a stand mixer. Add 1/2 cup of ice cold water.
- In a small saucepan, combine another 1/2 cup of ice cold water, sugar, corn syrup and salt. Turn the stovetop on to medium high heat and cook, covered, for about 4 minutes. Then use a candy thermometer to check the temp. When the mixture reaches 240° immediately remove the saucepan from the heat.
- Turn the stand mixer on the stir setting (or lowest setting) and while it’s running slowly pour the sugar mixture into the gelatin mixture. Increase the speed to high and let it run for about 15 minutes. It will magically transform from a kinda gross looking clear mixture to a fluffy whipped cream looking texture. Stir in the vanilla extract the 2 bags of crushed Pocky. The warm temperature of the marshmallow fluff with melt the Pocky just a little making the marshmallow mixture deliciously chocolate flavored.
- Meanwhile, combine the powdered sugar and corn starch in a small bow. Spray the inside of the pan with nonstick cooking spray then cover with the sugar and corn starch mixture. When the marshmallows are done mixing, use a spatula to pour the mixture into the preparing pan. Allow the pan to set for at least four hours or overnight before you dig in.
- Spray a large knife with the nonstick cooking spray and cut the marshmallows into bite size pieces and enjoy.
Dip the marshmallows in dark chocolate
If you love chocolate as much as I do, melt some dark chocolate candy melts in the microwave in 20 seconds intervals until completely melted. Dip the marshmallow squares into the chocolate and place on a sheet of wax paper. Allow to harden and then enjoy! You can speed up the hardening process by placing them in the fridge for about 10 minutes.
If you prefer to have the Pocky flavor without the crunch, crush up the Pocky in a food processor until it resembles graham cracker crumbs. Then just add it to the batter like normal.
Making marshmallows at home is a really simple process but there’s one kitchen supply that is key—a candy thermometer. This inexpensive device can be picked up online or at most grocery stores and is a must for making marshmallows. You clip it onto the saucepan while you’re heating the syrup mixture. When it just gets to 240º you immediately remove the saucepan from the heat. That’s the not-so-secret part to making perfectly fluffy marshmallows.