Step 1

Apply a thin layer of butter or coconut oil on a 8 or 9 inch square pan. Alternatively, line the pan with parchment paper.

Step 2

Whisk the confectioner's sugar and cocoa powder and set aside. You will not need to use all of it for the marshmallows.

Step 3

Lightly grease a rubber spatula and a small offset spatula with butter or coconut oil - you'll be using these later.

Step 4

Place the water in the bowl of your stand mixer. Sprinkle the gelatin over the water and stir to saturate the gelatin.

Step 5

Set aside for at least 10 minutes to let the gelatin bloom. By the time the sugar syrup is ready, the gelatin will have bloomed.

Step 6

Place the cocoa powder in a small bowl. Add the boiling water and stir until you have a smooth paste.

Step 7

Dissolve the instant coffee in the vanilla extract and stir it in with the cocoa paste to get a smooth mixture. Set aside until needed.

Step 8

Place the sugar, golden syrup or corn syrup, salt, and water in a saucepan.

Step 9

Gently stir to saturate all of the sugar with the water, or make an “x” in the middle of the pot with your fingertip to allow the water to slowly saturate the sugar.

Step 10

Heat the sugar mixture over medium high heat. Swirl the pot to make sure the sugar is dissolving in the liquid.

Step 11

Brush the sides of the pot with a pastry brush dipped in cold water, OR close the pot with the lid and let the sugar syrup simmer for about 1 - 2 minutes. The condensation will help wash down any sugar crystals on the side of the saucepan.

Step 12

Cook the sugar syrup further, swirling the pot frequently (do NOT stir), until the syrup temperature reaches 245 - 247°F with a candy thermometer.

Step 13

Remove the saucepan from the heat. Let it sit for about 30 - 60 seconds until the bubbles subside.

Step 14

Place the mixing bowl (with the bloomed gelatin) in your stand mixer with the whisk attachment. While running the mixer on medium low speed, pour the hot sugar syrup along the side of the bowl. The heat from the syrup will dissolve the gelatin. PLEASE BE CAREFUL, as the syrup is very hot.

Step 15

Mix the gelatin and sugar mixture for about 1 minute, and then add the cocoa paste.

Step 16

Increase the speed to medium - medium high and mix for about 3 - 4 minutes.

Step 17

Increase the speed to high (the mixture should be slightly thicker), and whisk for a further 6 - 10 minutes, or until the mixture is ready.

Step 18

The mixture is ready when it has doubled in size, and the marshmallow is a pale brown color with a glossy meringue like texture.

Step 19

At this point, you should be able to see the marshmallow mix form strings that pull away from the side of the bowl as it’s being mixed, and the bowl should still feel a little warm.

Step 20

When the marshmallow mix is ready, scrape it all out into the prepared pan using the rubber spatula.

Step 21

Working quickly, evenly spread the marshmallow mix in the pan with the offset spatula.

Step 22

With a small sieve, sift the mallow mix over the surface of the marshmallow. Make sure the whole surface is coated in a thin, even layer.

Step 23

Allow the marshmallow to cure (at room temperature) for at least 6 hours.

Step 24

Once the marshmallow is cured, lift it out of the pan and place it on a cutting board. Gently peel off the parchment paper from the sides, so it’s easier to cut it.

Step 25

Cut the marshmallow into the size you prefer. I prefer to cut them into 6 x 6 for 36 pieces.

Step 26

Use a clean, dry, sharp knife to cut through the marshmallow, wiping the blade clean between cuts.

Step 27

Coat the cut marshmallows with the mallow mix to prevent the sides from being sticky.

Step 28

The marshmallows are now ready to be eaten.

Step 29

The marshmallows should be stored in an airtight container or jar. Keep them at room temperature. NOT in the fridge or freezer.