Mint Chocolate Chip Shamrock Marshmallows

By: Beth

• Prep Time: 25 minutes
• Resting Time: 1 day (overnight)
• Total Time: 1 day, 25 minutes
• Servings: 12 servings

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Ingredients

• 2 envelopes unflavored gelatin
• 1 ½ cups granulated sugar
• ⅔ cup light corn syrup
• ⅛ tsp salt
• 1 to 2 tsp peppermint extract (adjust to your taste)
• Green food coloring (gel food coloring provides a more vibrant color)
• ⅓ to ¼ cup mini chocolate chips
• Non-stick cooking spray

Instructions

1. **Prepare the Pan:** Lightly spray a 12 by 17-inch rimmed baking sheet with non-stick cooking spray. Line the baking sheet with a piece of parchment paper, ensuring it covers the bottom and slightly up the sides, then spray the parchment paper as well. This double layer of spray and parchment will prevent sticking. If you don’t have a 12×17-inch pan, you can use another similar-sized pan, but note that your marshmallows may turn out thicker. Set the prepared pan aside.
2. **Bloom the Gelatin:** In the bowl of a stand mixer (or a large mixing bowl if using a hand mixer), pour ⅓ cup of cold water. Evenly sprinkle the unflavored gelatin over the water. Allow the gelatin to soften and “bloom” for approximately 5 minutes. This step is essential for the gelatin to hydrate properly, ensuring a smooth marshmallow texture.
3. **Cook the Syrup:** In a medium-sized saucepan, combine the granulated sugar, light corn syrup, salt, and another ⅓ cup of water. Stir gently to combine the ingredients. Cover the pan with a lid and bring the mixture to a rolling boil over medium-high heat. Covering it helps create steam that washes sugar crystals from the sides of the pan. Once boiling, remove the lid and carefully insert a candy thermometer. Continue to cook the syrup, stirring occasionally, until it reaches 238 degrees Fahrenheit (the “soft-ball stage”). This usually takes about 5-7 minutes after removing the lid. Be vigilant with the temperature to ensure proper consistency.
4. **Combine Syrup and Gelatin:** With your mixer running on low speed, carefully and slowly pour the hot sugar syrup in a steady, thin stream down the side of the bowl containing the bloomed gelatin. Avoid pouring directly onto the whisk or beaters to prevent splashing and crystallization.
5. **Whip the Marshmallow Mixture:** Once all the syrup has been added, gradually increase the mixer speed to high. Beat the mixture continuously until it becomes very thick, glossy, and has almost tripled in volume. This vigorous whipping typically takes about 12-15 minutes. The mixture will transform into a fluffy, white, marshmallow cream.
6. **Add Flavor and Color:** Reduce the mixer speed to low. Add the peppermint extract (start with 1 teaspoon and add more if you prefer a stronger mint flavor) and several drops of green food coloring. Continue beating for another minute or until the color is evenly distributed throughout the marshmallow fluff.
7. **Fold in Chocolate Chips:** Remove the bowl from the mixer. Gently fold in the mini chocolate chips by hand using a spatula. Be careful not to overmix, as this can deflate the airy marshmallow.
8. **Set and Cure:** Immediately pour the marshmallow mixture onto the prepared baking sheet. Using a spatula that has been lightly sprayed with non-stick cooking spray (this prevents sticking), evenly spread the mixture to your desired thickness. Allow the marshmallows to stand uncovered at room temperature overnight (at least 8-12 hours) to properly set and firm up.
9. **Cut and Store:** The following day, dust a clean surface lightly with powdered sugar or cornstarch. Invert the marshmallow slab onto this surface and peel off the parchment paper. Use a shamrock-shaped cookie cutter to cut out as many marshmallows as possible. If the marshmallows or cutter become too sticky, lightly spray the cookie cutter with non-stick spray or dust it with powdered sugar. Store the finished Mint Chocolate Chip Shamrock Marshmallows in an airtight container at room temperature for up to a week.

Notes

• **Marshmallow Thickness:** This recipe is designed to produce thinner marshmallows, ideal for floating in hot cocoa without being overwhelmingly large. If you prefer thicker marshmallows, use a smaller baking pan (e.g., a 9×13 inch pan), but note that they will take longer to set.
• **Precision is Key:** When making homemade marshmallows, accuracy in measuring ingredients and careful temperature monitoring with a candy thermometer are crucial for success.
• **Storage:** For best results, store marshmallows in an airtight container at room temperature. Avoid refrigeration, as it can cause them to become hard and lose their soft texture.
• **Drying Time:** Do not rush the overnight drying process. This allows the marshmallows to fully cure and develop their perfect consistency.

Nutrition Information (Approximate per serving)

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.