Marshmallows

Directions

1. 1
   Combine cocoa, powdered sugar, and cornstarch in a small bowl.
2. 2
   Coat a 9-inch square glass or ceramic baking dish with cooking spray; dust pan with 2 1/2 tablespoons cocoa mixture. Reserve remaining cocoa mixture.
3. 3
   Combine 1/2 cup cold water and gelatin in a large bowl; beat with a mixer at medium speed until blended. Let stand 30 minutes.
4. 4
   Combine granulated sugar, corn syrup, salt, and 1/2 cup cold water in a small heavy saucepan. Cook over medium heat 5 minutes or until sugar dissolves, stirring occasionally. Increase heat to medium-high; cook without stirring until candy thermometer reaches 244°. Remove from heat.
5. 5
   Slowly pour hot sugar syrup into gelatin, beating at low speed until combined. Beat at high speed 12 to 15 minutes or until mixture triples in volume. Add vanilla; beat 30 seconds. Pour mixture into prepared pan; spread mixture in pan using a rubber spatula coated with cooking spray. Sprinkle marshmallows with chips, gently pressing chips with spatula to adhere. Top with 1 1/2 tablespoons reserved cocoa mixture. Let stand, uncovered, at room temperature overnight.
6. 6
   Run a knife around outside edge of pan; remove from pan. Cut into 1-inch squares.