I love flavored marshmallows!! When I decided to make mint marshmallows, I had initially thought of dipping them in chocolate to get that dreamy crunchy-chocolate-squishy-marshmallow contrast. However, somewhere along the way I thought of chocolate chips and couldn’t get them out of my head. (Also, my lazy side was in no mood to temper chocolate and tackle the messy business of chocolate dipping.) And so, these Mint Chocolate Chip Marshmallows were born, and I could not be more in love with them!
Although you could forego it, fresh mint gives the overall mint flavor awesome dimension. Roughly chopped dark chocolate adds texture and a very similar flavor to our beloved mint chocolate chip ice cream.
Mint Chocolate Chip Marshmallows Recipe
Mint Chocolate Chip Marshmallows
Servings: 16 large marshmallows
Ingredients
- 3 packages unflavored gelatin
- 1 + 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp salt
- 4 sprigs fresh mint
- 1 + 1/4 tsp mint extract
- 1/2 tsp vanilla extract
- green food coloring (optional)
- blue food coloring (optional)
- 1 cup finely chopped dark chocolate (plus more for topping if you like!)
- powdered sugar for coating
Instructions
- Combine the sugar, corn syrup, salt, fresh mint sprigs and ½ cup of water in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves completely. Remove from the heat and let steep 1 hour.
- Return the syrup to medium heat, and cook until the syrup reaches 240F. Remove the mint with a fork and discard.
- While the syrup cooks, combine the gelatin and ½ cup of cold water in the bowl of an electric mixer. Let sit 3-5 minutes to bloom.
- With the whisk attachment, run the electric mixer at low speed. While the mixer runs, slowly pour the warm syrup into the gelatin. Once the syrup has been added, continue mixing, increasing the mixing speed a little at a time, until increased to the highest speed. Whip on the highest speed until the mixture is very thick, about 10 minutes. Add the mint extract, vanilla extract, and a little food coloring at a time until the desired color is reached, mixing to combine. Remove the bowl from the mixture and fold in the chocolate with a spatula until just combined. (Too much stirring will smear the chocolate and muddy the color. A tiny bit of smearing will happen no matter what, but that’s okay!)
- Line a non-metal 8 x 12 dish with parchment paper so that it covers the bottom and the sides of the dish with 1-2 inches extra hanging over the sides. Dust the parchment well with powdered sugar through a sieve. Pour the marshmallow into the dish, and top with more more chocolate (optional) and more sieved powdered sugar. Drape a piece of cling wrap loosely over the top, and let sit overnight to set.
- Once set, turn the marshmallow out onto a clean cutting surface dusted with powdered sugar. Cut into squares, and coat each piece with more powdered sugar to keep them from sticking to each other. Enjoy right away or store in an airtight container at room temperature for up to a week.
Tell me what you think in the comments below!
What a unique dessert idea. Sort of like a jello dessert, but homemade and not fruity. I’ve never had a homemade marshmallow, only jet puffed sadly. These would be amazing gifts as well!
Oh that’s a great idea! I hope you will try homemade marshmallows sometime, they are AMAZING! Much better than jet puffed I think 😉