Mint Chocolate Marshmallows

Super squishy homemade peppermint marshmallows swirled with dark chocolate. 

To me, December = time to make all the marshmallows. Partially for gifting, partially for snacking but mostly for hot cocoa. These are just MADE for a cup of warm cocoa, the mallow itself is more mint than chocolate but the chocolate shows up intensely when it’s there. Taste wise these are so like an Andes mint, in mallow form. 

P.S. Over the summer my daughter decided that her favorite ice cream flavor is now mint chocolate, so if you are wondering what’s with all the mint chocolate flavors suddenly, well this is why 😉 

Ingredients You’ll Need 

Peppermint extract: use a good quality extract because *this* is your flavor. I used the brand from Whole Foods. 

Gelatin: Powdered gelatin is usually sold in packs of 4 in the US, under the brand Knox. For the full batch of mallows, you’ll need all four packets. 

Honey: Use something floral like clover so the flavor won’t come through. Don’t have or don’t want to use honey? Opt for corn syrup (organic or not). 

Chocolate: I always like dark chocolate especially with something sweet like marshmallows, 70% cocoa solids but you can go as low as 45% if you want it a bit sweeter. 

Powdered Sugar: I implore you to use an organic powdered sugar made with tapioca, not cornstarch. It tastes better. You’ll need this for the coating. 

Food coloring: To get a pretty minty color I use a mix of dark green and turquoise. Make sure it’s gel! 

Breaking down the Marshmallow Making Process 

Bloom the gelatin: a matter of mixing fresh gelatin (an unopened packet) with water. I like to add the flavorings here too, the vanilla and peppermint in this case. 

Cook the sugar: You absolutely 100% need a thermometer for this bit. Once you have all the ingredients in the pot you’ll cook until it reaches 245-248 F. A laser, candy or instant thermometer works. Don’t cook above 250 or it will take it to a hard ball stage. 

Honey causes the mix to boil up so take care of your hands when cooking and be careful. Also use a deep pot! I’ve found placing a wooden spoon on top of the pot helps keep the honey level. 

Whip the fluff: You’ll pour the *very* hot sugar into the bowl of a stand mixer and then add the gelatin. Affix the whisk attachment and whip, starting slow then working up to medium high speed. Whip for at least 10 minutes, you’ll see the fluff pulling back from the sides when it’s ready. 

Troubleshooting mint chocolate marshmallows 

My gelatin didn’t firm up 

Possible culprits: the gelatin is expired, or the water added to it was too warm. Use cool water to bloom gelatin. 

The marshmallow mix didn’t whip up thick 

Possible culprits: the sugar didn’t cook to the right temperature, teh gelatin wasn’t ready. 

I also encourage patience with whipping, it doesn’t always thicken as quickly as you’d expect so give it time. Sometimes up to 20 minutes. 

Tips making marshmallows at home 

• Oil the pan and spatula that you’ll use to set the marshmallow mix into so the doesn’t stick too much. 
• To clean the bowl and pot you used to make the sugar, add hot soapy water and let soak. It’ll come off more easily. 
• Check the flavor by tasting it while it’s whipping, toward the end. This way you know if you want more peppermint extract. 

Mint Chocolate Marshmallows

Super squishy homemade peppermint marshmallows swirled with dark chocolate.

Prep Time: 26 minutes mins

Cook Time: 13 minutes mins

Chill Time: 2 hours hrs

Yields: 40 marshmallows

5 from 3 votes

Print Recipe Pin Recipe

Ingredients

• 28 g powdered gelatin 4 packets
• 160 g or ⅔ cup cool water to dissolve the gelatin
• 2 teaspoons pure vanilla extract
• 1-2 teaspoons peppermint extract
• 160 g or ⅔ cup water
• 450 g granulated sugar about 2 cups plus ¼ cup
• 185 g honey about ½ cup
• 1 tsp fine sea salt
• Green & turquoise gel food coloring
• 100-200 g chocolate dark or semisweet (chips, chunks or chop a bar)
• Powdered sugar for dusting

Method

• In a bowl, add the water, vanilla and peppermint. Have a fork ready and pour in the powdered gelatin. Whisk until well mixed then set aside to bloom.
• In a deep pot, add the water, sugar, salt and honey. Stir to mix then set over medium heat. Attach a candy thermometer or have an instant or laser thermometer nearby. Cook until the temperature reaches 245 F. It will take at least 10 minutes but check on it from time to time. Careful, honey boils up and the hot sugar mix can burn!
• Pour the hot sugar liquid into the bowl of a stand mixer, wait 30 seconds then add the gelatin. Attach the whisk attachment and begin whipping on low. Gradually work up to medium high and whip until the marshmallow mix is looking thick and fluffy.

While it’s whipping

• Drop in your food coloring, I do 2-4 drops each color for a light mint. Whip until the mallow mix is pulling from the sides.
• Oil a large 13x9” cake pan.
• Melt the chocolate in the microwave in 30 second increments. Stop when it’s mostly but not fully melted. Stir until it’s all liquid.
• When the mallow mix is ready pour half of it into the oiled pan. Spoon half the chocolate over the bottom layer of the marshmallow, in little piles (see video for reference).
• Add the rest of the marshmallow mix on top, then repeat with the chocolate. Using a toothpick of offset spatula, swirl the mix.
• Cover with foil and set in the fridge for 2 hours.
• When you are ready to slice, coat the countertop in a thin layer of powdered sugar. Set some powdered sugar in a bowl (½ cup is usually enough).
• Transfer the now firm, large marshmallow onto the countertop. Oil a chef’s knife and slice the mallows into cubes. Dust with powdered sugar in the bowl.
• Store in an airtight container. Mallows keep for 3 weeks at room temperature.

Did you make this recipe?

Share & tag me on instagram @buttermilkbysam

¼

6 comments