Mint Marshmallows
These homemade, fluffy marshmallows have a hint of mint and are perfect for any hot chocolate bar or St. Patrick's Day soiree.
Ingredients
- 3 1/4 ounce packets unflavored powdered gelatin
- 1 2/3 cups superfine sugar blend granulated sugar in a food processor for a few minutes
- 1 cup light corn syrup
- 1/2 teaspoon salt
- 1/4 teaspoon pure peppermint extract
- 1/2 cup cornstarch
- 1/2 cup confectioner's sugar
- green gel food coloring
Instructions
- Pour 1/ 2 cup cold water into a stand mixer fitted with a whisk attachment. Sprinkle the gelatin evenly over the water and set it aside to bloom I.e. absorb the water and soften).
- In a small, heavy-bottomed sauce-pan, combine the superfine sugar, corn syrup, 1/2 cup water, and salt and stir together to moisten the sugar. Bring to a boil over high heat. Using a candy thermometer, cook the sugar syrup to 240°F (soft ball stage).
- As soon as it reaches 240°F, remove the syrup from the heat and slowly stream it into the softened gelatin with the mixer on high speed. Drizzle the syrup down the side of the bowl; be careful not to drizzle it in the middle of the bowl or it will hit the whisk and be flung around.
- Once all the syrup has been whipped in, add the peppermint extract and 3 squirts of green gel food coloring. Whip on high until cool to the touch, about 10 to 15 minutes. It will go from a milky white mixture to a fluffy, voluminous marshmallow.
- While the marshmallow is whipping, sift the cornstarch and confectioner's sugar together in a small bowl.
- Line the bottom of an 8x8 inch square baking pan with parchment paper and spray the sides generously with cooking spray. Sprinkle a few tablespoons of the cornstarch-confectioner's sugar mixture evenly across the parchment.
- When the marshmallow has thickened and cooled, scrape it into the prepared baking pan and smooth it out with a spatula dipped in hot water. It is EXTREMELY sticky. Dust the top with a few more tablespoons of the cornstarch mixture (don't use it all). Make sure all parts of the marshmallow are covered. Let the marshmallow cool completely, then wrap the pan with plastic wrap. Let it sit overnight at room temperature.
- The next day, run a paring knife along the sides of the baking pan and invert the marshmallow onto a cutting board. Peel off the parchment and use a shark knife, dipped in hot water and then dried off, to cut the marshmallow into cubes about 1 1/2 inches square. Dip the knife in hot water and dry it before every slice for easiest slicing. Toss each cube in the remaining cornstarch mixture to coat.
- Store the marshmallows in an airtight container at room temperature for up to 1 month.
Notes
Recipe adapted from Joanne Chang's Pastry Love cookbook.