Homemade Chocolate Ginger Marshmallows

These soft, chewy, and delightfully fragrant chocolate-ginger marshmallows require only a few ingredients. They’re perfect for the holidays or any evening when you want to slow roast over low heat with some cream and honey.

These homemade chocolate ginger marshmallows are quick, easy and delicious. They are the perfect addition to your s’mores recipe. Read more in detail here: best marshmallows for s’mores.

With smooth and pillowy marshmallows, we’re starting off 2015. Add three varieties of ginger and dark chocolate to this childhood favorite! 

Everyone have a wonderful New Year! Things have been a bit quiet around here, as you’ve undoubtedly noticed. Broma is back in full gear now that the holidays are gone, and she’s eager to kick in 2015 in style. So, how do you do it? With these cute and delectable chocolate ginger marshmallows cooked from scratch!

Before I go into the specifics of these pillowy clouds, I’d want to take a look back over the previous year. For me, 2014 was a memorable year. I got into the greatest shape of my life by immersing myself in yoga. I made it through the Snowpocalypse and frequent -20°F temperatures. I upgraded from a cramped, gloomy attic apartment to a loft with exposed brick and, most significantly, a dishwasher. I flew to Spain and Italy with my sister, where we ate the most incredible meals of our life, meal after meal.

I started listening to what I needed, how I was feeling, and what was actually essential to me to start taking better care of myself emotionally. I was able to spend another year with my closest friend and boyfriend. I had an amazing work that taught me how to multitask, manage, lead, and run a catering and event company. I subsequently left that work to pursue my interests and pleasure. 

As a result, 2014 was a memorable year in the life of. It was the year I made the transition from a pastime to a full-time job. It was the year that convinced me that I could make a living off of this, or at the very least die from a sugar high while trying.

I purchased a new camera. I went out and purchased a new lens. I taught myself how to use Photoshop (or the basics, anyways). I started creating my own recipes. My website has been updated. My headshots have been enhanced.

I was featured in a magazine. I was provided some fantastic items. And I started interacting with some genuinely outstanding blogs.


Above all, I understood that there is nothing more satisfying than following your passion and being able to share it with the people you care about. Is it likely that I’ll be blogging in ten years? I’m not certain. Is there anything else I could be doing? I mean, I could make some educated guesses. Instead of stressing about the future or trying to figure out what I should do next, this year has taught me to take a deep breath and trust that everything will work out.

I’m in the best mood I’ve had in a long time. I still have a lot to work on; there are a few kinks in my life that need to be ironed out. But, for the first time in my life, I am looking forward to getting up in the morning and doing what I do. And I’m thankful for the opportunity to share it with Alex. Also, being able to share photos to my sister Rebe for her input. Also, every time a recipe is sent out, I get an email answer from my mother. And to have such good comments from each and every one of you.

It all keeps me going, stimulates me to keep going, and pushes me to strive harder. Thank you so much for making 2014 such an incredible year in so many ways. Thank you very much for your continued support. I’m hoping for more blessings, opportunities, and chances to learn and develop in the next year.

[Complimentary break for a breather]

I believe I’m meant to be talking about marshmallows at this point. I’m still thinking about this year, so I’ll make this short and sweet:

They’re delectable. Easy. Puffy and soft. Just the appropriate amount of spice. Because we all adore chocolate, it’s been dipped in it. For an additional kick, top with more candied ginger. In the spirit of the new year, a tad healthier(-er than previous… recipes?…).

Loves, I wish you a wonderful start to the new year. May this year be instructive, reassuring, fruitful, and joyful for you.


  • Sarah Fennel is the author of this piece.
  • Time to prepare: 1 hour
  • Time to prepare: 10 minutes
  • 1 hour and 10 minutes total
  • Sarah Fennel is the author of this piece.
  • Time to prepare: 1 hour
  • Time to prepare: 10 minutes
  • 1 hour and 10 minutes total



  • Sarah Fennel is the author of this piece.
  • Time to prepare: 1 hour
  • Time to prepare: 10 minutes
  • 1 hour and 10 minutes total


Regarding the marshmallows

  • 1 1/2 pound of sugar
  • 1 quart of corn syrup
  • 1 cup of iced water
  • 2 gelatin packets (1/2 ounce)
  • a half teaspoon of salt
  • 2 tablespoons ginger powder
  • 1 teaspoon fresh ginger, coarsely diced
  • 1 tbsp extract de vanille
  • coating sugar (powdered)
  • a quarter cup of powdered sugar
  • a half cup of cornstarch

Regarding the chocolate

  • 1 1/2 cup chocolate chips (bittersweet)
  • 2 tablespoons candied ginger, coarsely diced


  1. Using saran wrap, line a 9′′x9′′ baking sheet. Powdered sugar should be generously applied. Remove from the equation.
  2. Pour 1/2 cup water and gelatin into the bowl of a standing mixer fitted with a whisk attachment. Allow gelatin to “bloom” for at least 5 minutes after mixing.
  3. In a medium saucepan, combine the sugar, corn syrup, salt, powdered and fresh gingers, and the remaining 1/2 cup water. Glue a candy thermometer to the bowl’s side. Stir constantly over medium heat with a heat-safe spatula. Increase the heat to high and cook, stirring occasionally, until the mixture reaches 240°F, approximately 8 minutes. Remove from the heat as soon as possible.
  4. Slowly pour the sugar mixture into the basin containing the gelatin mixture using the standing mixer on low speed. Increase the speed to high and whisk the mixture for about 15 minutes, or until it becomes extremely thick and firm. In the final minute of whipping, add the vanilla extract.
  5. Pour the batter into the baking pan and level the top with a spatula. To expel any air bubbles in the mixture, tap the pan on a counter. Allow to cool for at least 4 hours at room temperature after dusting with powdered sugar.
  6. Remove the marshmallow block from the pan after it has cooled. In a shallow dish, combine 1/4 cup powdered sugar and corn starch and spread evenly. Make 1.5′′x1′′ rectangles out of the marshmallow block. To coat each rectangle, toss it in the powdered sugar mixture. Place on a cookie rack to cool.
  7. In a microwave-safe dish, melt the chocolate in 30 second intervals, stirring after each. Set each marshmallow back on the cookie rack after dipping it half-way into the melted chocolate and shaking off the excess chocolate. Allow for 3 minutes of cooling time before dusting with candied ginger. Allow for full hardening of the chocolate before serving.


The “Homemade Chocolate Ginger Marshmallows” are a healthy, tasty and easy to make treat. They are perfect for the upcoming fall season! Reference: ‘s mores marshmallows.

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