Chocolate Mint Marshmallows
Author: 
Recipe type: Snack
Prep: 
Total time: 
Serves: 64-80
 
Fluffy, air-bubbly, and absolutely perfect with hot chocolate, homemade marshmallows are a treat all their own!
Ingredients
  • 1 cup water, divided
  • 3 packages plain/unflavoured gelatin
  • 2 cups sugar
  • ½ cup corn syrup
  • ¼ tsp salt
  • ¼ cup cocoa powder
  • ½ tsp peppermint extract
  • 2 tsp vanilla extract
  • Approximately ¾ cup EACH icing sugar (aka confectioner's sugar) and cocoa powder for coating marshmallows
Instructions
  1. In stand mixer fitted with whisk attachment, pour in ½ cup water and sprinkle gelatin all on top to soften. Set aside.
  2. Meanwhile, in a medium saucepan over medium-high heat, combine the remaining ½ cup water, sugar, corn syrup, and salt. Bring to a rolling boil (a boil you cannot stop by stirring) and let boil for 1 minute. Remove from heat.
  3. Turn mixer on low and mix the gelatin or water once or twice to combine. Add the cocoa and, with the mixer on low, gently pour the hot sugar down the side of the bowl in a slow, steady stream.
  4. When the mixture is combined, turn the mixer to HIGH and whip for 10-12 minutes, until the mixture almost triples in size, gets much paler, and becomes very thick. Scrape down the sides of the bowl with a spatula if necessary to prevent overflowing. While that's mixing, prepare your pan: thoroughly butter a 9x9" baking pan or spray with non-stick spray.
  5. Stop the mixer, add the vanilla and mint extract, and mix for about another minute to combine.
  6. Scrape the mixture into the prepared pan with a spatula, working quickly as it starts to set.
  7. Spray a piece of plastic wrap with cooking spray and press it gently across the top of the marshmallow to seal it tightly. Let stand at room temperature for at least 4 hours, or overnight, before continuing.
  8. When marshmallow is cooled and set, sprinkle a large work surface or cutting board with the icing sugar and cocoa mixture. Remove the plastic wrap and rub some of the mixture onto the top of the marshmallow. Run a knife around the edges of the marshmallow and gently invert it onto the cutting board. Invert it again so the uncoated side sits in the powder. With a large sharp knife lightly coated in icing sugar, cut the slab into approximately 1"x1" squares. Roll each individual square in the icing sugar mixture to evenly coat all sides.
  9. Store in an airtight container at room temperature for up to 2 weeks.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/03/chocolate-mint-marshmallows/