My guy loves anything mint (especially combined with chocolate). I thought I would try applying those flavors to marshmallows and they were definitely a hit. If you haven’t had homemade marshmallows before you’ll have to trust me when I say they are NOTHING like store bought. In every good way that is. Super fluffy and dreamy. And you can change the flavor so easily, just by changing the extract you use. Just remember if you are using candy flavoring that is more concentrated than extract, so use less.
These are basically regular marshmallows, only with mint extract in place of the vanilla, and the addition of mini chocolate chips. You can make a 9 by 13 for bigger marshmallows, or use a cookie sheet for smaller ones. (The marshmallows pictured are smaller size.) Next time I make them I might try dipping them in melted chocolate…
MINT CHOCOLATE CHIP MARSHMALLOWS
2 pkgs unflavored gelatin (about 2 T)
1 cup cold water, divided
1 1/2 c sugar
1 cup corn syrup
1/2 to 1 tsp peppermint extract (depending how strong you want them)
1 cup mini chocolate chips
1/4 cup powdered sugar
1/4 cup cornstarch
Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup. Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
Turn marshmallows out onto a cutting board, gently pulling out of pan if needed. Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)
Ingredients
- 2 pkgs unflavored gelatin (about 2 T)
- 1 cup cold water, divided
- 1 1/2 c sugar
- 1 cup corn syrup
- 1/2 to 1 tsp peppermint extract (depending how strong you want them)
- 1 cup mini chocolate chips
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
Instructions
- Sift together the cornstarch and powdered sugar and set aside.
- Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
- Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup. Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
- Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
- Fit mixer with a whisk attachment and turn on high.
- While running, slowly pour in the sugar syrup into the gelatin.
- Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
- Add the mint extract in the last minute.
- VERY gently fold in the chocolate chips. Don't mix much, they will melt and smear.
- Spray a 9? by 13? pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
- Spread marshmallow in pan, using a greased spatula.
- Dust with more cornstarch mixture.
- Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
- Turn marshmallows out onto a cutting board, gently pulling out of pan if needed. Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)
- Using a greased pizza wheel, cut into squares.
- Store in a ziplock or airtight container for a few weeks.
