We use Dutch-process cocoa powder here because it’s gentle and won’t overwhelm the sweetness of the marshmallows.
1⁄2 cups sugar
3⁄4 cup light corn syrup
1⁄4 glass honey
3 tbsp. unflavored powdered gelatin, softened in 1⁄2 cup cold water
3⁄4 cup Dutch-process cocoa powder, sifted
2 tbsp. cornstarch
Canola essential oil, for greasing
Grease an 8″ x 8″ cooking pan, series edges and bottom level with parchment paper, and grease paper. Grease a rubber spatula; reserve.
Combine sugar, syrup, honey, and 1⁄2 glass drinking water in a 2-qt. saucepan over medium-high temperature. Bring to a simmer; make, without stirring, until syrup gets to 250° on the chocolate thermometer. Remove from high temperature; let cool to 220°.
On the other hand, bring 1⁄2 cup water to a boil in a little saucepan. Place bowl of gelatin over boiling drinking water; whisk until gelatin becomes liquid. Transfer to the plate of a stand mixer installed with a whisk; add 1⁄2 glass cocoa powder. Add cooled sugars syrup to gelatin; whisk on broadband until mixture holds stiff peaks, 5-6 minutes. Pour mixture into prepared pan; soft top with oiled spatula; let cool until set, 5-6 hours.
Combine remaining cocoa cornstarch and powder in a dish and transfer to a strainer; dirt work surface with combination. Slide a blade around advantage of pan release a marshmallows; remove from skillet. Dust cocoa blend over top. Utilizing a slicing blade dusted with cocoa mix, trim marshmallows into forty 1⁄2″ squares. Toss marshmallows with staying cocoa mixture.