Vanilla Cloud Chocolate Chip (Print Version)
Fluffy vanilla marshmallow squares with melty chocolate chips, perfect for toasting or enjoying with hot cocoa.
# List of Ingredients:
→ Marshmallow Base
01 - 3 envelopes unflavored gelatin (7.0 g each, total 21 g)
02 - 1/2 cup cold water (120 ml), divided
03 - 1 1/2 cups granulated sugar (300 g)
04 - 1 cup light corn syrup (240 ml)
05 - 1/4 teaspoon fine sea salt
06 - 1 tablespoon pure vanilla extract
→ Chocolate Chips
07 - 1/2 cup mini chocolate chips (90 g), plus extra for topping
→ Coating
08 - 1/2 cup powdered sugar (60 g)
09 - 1/2 cup cornstarch (60 g)
# Step-by-step Instructions:
01 - Lightly grease a 9x9-inch baking pan. Line it with parchment paper and dust evenly with a mixture of powdered sugar and cornstarch.
02 - In a stand mixer bowl, combine gelatin with 1/2 cup cold water. Allow to soften while preparing the sugar syrup.
03 - In a medium saucepan, combine remaining 1/2 cup cold water, granulated sugar, corn syrup, and salt. Heat over medium, stirring until sugar dissolves. Increase heat and boil without stirring until mixture reaches 240°F (115°C) on a candy thermometer.
04 - With the mixer on low speed using the whisk attachment, slowly pour the hot syrup into the gelatin mixture.
05 - Increase mixer speed to high and beat for 10 to 12 minutes until the mixture is thick, glossy, and has tripled in volume. Add vanilla extract and mix briefly to incorporate.
06 - Quickly fold in 1/2 cup mini chocolate chips by hand, ensuring even distribution without deflating the mixture.
07 - Pour the marshmallow mixture into the prepared pan, spreading the surface smoothly. Sprinkle additional mini chocolate chips on top and gently press them in.
08 - Dust the surface with the powdered sugar-cornstarch mixture. Allow to set uncovered at room temperature for at least 90 minutes until firm.
09 - Invert onto a cutting board. Dust a sharp knife with the powdered sugar-cornstarch blend and cut into 16 equal squares.
10 - Toss the squares in remaining powdered sugar-cornstarch mixture to prevent sticking.
# Expert Advice:
01 -
- Homemade marshmallows taste nothing like store-bought—they're pillowy, delicate, and melt on your tongue with real vanilla flavor.
- Chocolate chips create pockets of richness throughout, so every bite feels intentional and luxurious.
- They're perfect toasted by a fire, dipped in hot cocoa, or enjoyed completely plain when you want to taste the vanilla cloud effect.
02 -
- Temperature is everything—use a candy thermometer and don't guess; if your syrup is too cool the marshmallows stay dense, if it's too hot they become grainy and tough.
- The beating time matters just as much as the temperature; those 10–12 minutes of high-speed mixing incorporate air that makes them cloud-like, and stopping too early means denser marshmallows.
- Don't cover the pan while it sets—marshmallows need air circulation to firm up properly, and a covered pan will trap moisture and leave you with sticky results.
03 -
- Invest in a good candy thermometer and test it in boiling water beforehand—even a few degrees off changes the texture, and knowing your thermometer is accurate takes out guesswork.
- Use parchment paper that overhangs the sides of your pan so you can easily lift the whole marshmallow block out at once, making cutting cleaner and less messy.