Homemade mint marshmallows, dipped into chocolate ganache, it is a match made in heaven! A delicious candy and a great gift for your family and friends!
This is a quick and easy recipe to make and it is delicious! I love this mint flavor, it makes the marshmallows feel less sweet and when dipped into chocolate ganache, it is a match made in heaven!
Do know that once done, the marshmallow cream requires about 10 to 12 hours to set, best overnight.
For the mint flavoring, I used a few drops of peppermint oil. I find that peppermint oil is perfect when it comes to mint flavoring. When buying your peppermint oil, make sure that it is an edible oil as there is a lot of different sorts and many are not edible. I used peppermint oil from the brand LorAnn Oils, it comes in a tiny bottle, but the product is powerful and you only need a few drops at a time.
To make these marshmallows, we need to make a sugar syrup and bring it to the precise temperature of 240°F (115°C) therefore you will need a candy thermometer. Candy thermometers are easily found online, they are not expensive and last for long.
I also colored my marshmallows in light green with a tiny drop of green food coloring gel. The color you want to achieve is up to you, just know that only a drop was enough to reach the color of mine.
The hardest part is to cut the marshmallow as it is so sticky and each cut will uncover a new sticky side. I found that using a pizza roller cutter for the large bands is the best way, making short back and forth movements, have a jug of boiling water ready to clean the roller between each cut or whenever needed. Then to cut the bands in squares, I simply used kitchen scissors, also to re-cut a few jagged edges.
When making candies, you need to have all your ingredients measured and ready to use, you do not want to run around looking for this or that. Watch your pans at all time, don’t go doing something else or answer the phone. It is very important to measure all your ingredients with a scale.
1/2 cup (120 ml) cold water
3/4 oz. (3 envelopes of 1/4 oz. each) (21 g.) unflavored gelatin
2 cups (400 g.) granulated white sugar
1 cup (240 ml) light corn syrup
1/4 teaspoon salt
1/2 cup (120 ml) cold water
5 to 10 drops peppermint oil, according to taste
1 to 1 1/2 drop green food coloring
2 to 3 cups (230-345 g.) icing sugar, sifted
Utensils: 1 baking/casserole pan about 12x10x3 inches (31cmx26cmx7)
Into the bowl of your stand mixer fitted with the whisk attachment, add 1/2 cup water and sprinkle the gelatin, let stand about 15 minutes until the gelatin will have absorbed all the water
Meanwhile, butter of spray the bottom of your baking/casserole pan and line the bottom with parchment paper, sprinkle an even layer of icing sugar, about 3 to 4 tbsp., set aside
Into a medium sized saucepan, add the second 1/2 cup water, granulated sugar, corn syrup and salt, bring to boil on medium/high heat, stirring to dissolve the sugar. Once the mixture boils, cover with a lid for about two minutes to wash down the sides of pan, then uncover and attach the candy thermometer, boil away until the syrup reaches the temperature of 240°F (115°C), it takes about 10 to 15 minutes. Be careful that the thermometer doesn’t touch the bottom of the pan
Start to run your food processor on low speed and pour the hot syrup in a thin stream against the side of the bowl, then gradually increase the speed and whisk until the syrup has become white, very thick and tripled in volume. Stop whisking and add 5 drops of peppermint oil, whisk in, taste and if necessary add a few more drops, I added a total of 10 drops, then add 1 drop of green food coloring and whisk in, add more if needed and whisk in until you reach the desired color
Pour the marshmallow fluff into the prepared pan, do not bother trying to scrape it all from the sides of bowl as it is much too sticky. With an offset spatula spread the fluff as best as you can towards all sides of the pan, make an even layer, it seems hard in the beginning but eventually you will get there, you can also moisten your hands to flatten it. Dust all the surface with icing sugar, cover the pan loosely with plastic wrap and let set at room temperature for about 12 hours, best overnight
Once the marshmallow cream is set, run a knife around all sides of the pan, turn it over a kitchen board dusted with icing sugar and remove the parchment paper. Have ready a baking sheet with the remaining 2 to 3 cups of icing sugar, a container into which to store your marshmallow squares, a jug of boiled water. Along the short side of marshmallow, with the help of a pizza roller cutter or kitchen scissors, cut bands about 1.5 inches large (4 cm), roll each band into the icing sugar to coat them, clean the roller or scissor between each band, then cut squares the size you like into each band, roll the marshmallow squares into the icing sugar, shake or brush each square to remove any excess icing sugar
Serve as is or dipped into chocolate, my chocolate ganache can be found here
Store at room temperature in an airtight container for several days
To clean up your pans and utensils, boil some water, pour it into your pans and wait about 5 minutes, the marshmallow will completely melt, and you will be able to effortlessly clean them
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