After many failures and a few triumphs with frostings and fillings, I finally received an A+ in Marshmallows 101 this summer. Because I was wrapped up with summer fruit and other s’mores concoctions, they never actually made it on the blog, but I was pretty excited to have achieved this milestone. Homemade marshmallows have been on my to-do list since about 2003 when a lady I used to work with brought them in to work at Christmastime, and I vividly remember looking up at her and saying “You can make marshmallows?!?” and my mind was blown.
Now I have about four or five variations of mallow on deck, and this one I was super excited about. I have a tendency to save all chocolate/mint recipes for the holidays, but I’m not quite sure why because this is one of my favourite combinations. They were a perfect treat to share last weekend when I had a few friends over for dinner. We also dipped them in hot fudge sauce for a super squooshy, melty, messy birthday treat.
Mint Chocolate Chip Marshmallows
Source: Joy the Baker Cookbook (Danielle and I have made a few other recipes from Joy’s book…more like 75 other recipes…click over here to see)
Yield: 16 huge or 64 normal size marshmallows
1 cup cold water, divided
3 envelopes unflavoured gelatin (1/4 oz each)
2 cups sugar
2/3 cup light corn syrup
1/4 tsp salt
1 tsp peppermint extract
2 cups mini chocolate chips
+ icing sugar for dusting pan
- Line an 8×8 square pan with plastic wrap, spray with nonstick spray, and dust the bottom and sides with icing sugar.
- Pour 1/2 cup of cold water in your biggest bowl, and sprinkle the gelatin over it. Set aside while you get everything else ready.
- In a medium saucepan over medium heat, add the remaining 1/2 cup water, sugar, corn syrup and salt. Stir gently until sugar dissolves, then add a candy thermometer and heat mixture until it reaches 240, then immediately remove from heat.
- This next part takes a little bit of coordination. Start mixing the water/gelatin mixture on low speed, and slowly drizzle in the hot sugar mixture. When it’s all added, increase the speed on the mixture, and whip until it’s white and thick, about 12 minutes (mine took 8 minutes). Add the peppermint extract and whip for another 2 minutes.
- Feel the bottom of the bowl and make sure it’s just a little warm, but not too hot, because you don’t want the chocolate chips to melt. If it’s too hot, just let it sit a few minutes to cool down further. Add the chocolate chips and stir in gently, then pour mixture into prepared pan. Give it a shake to smooth everything out. Dust the top with more icing sugar, and cover with plastic wrap.
- Let sit overnight or at least 4 hours at room temperature or in the fridge.