The day has arrived! The day I finally got to make a recipe out of one of the new cookbooks I got for my birthday!!! Oh, to narrow it down, though! Such a hard decision to make! I’ve been wanting to make marshmallows for a while now, so when I saw the giant mint chocolate chip marshmallow cubes recipe in Joy the Baker: 100 Simple and Comforting Recipes I knew it was the winner!
Thank goodness for nap time. That’s when momma gets her baking done!
I’ve never made anything with gelatin before. It kinda looked gross after a few minutes. 😉
And I’ve been looking for something to do with that bottle of corn syrup that’s been hiding in the pantry…..
I can also confirm that a watched pot will indeed boil. Seriously, when I’m using a candy thermometer I watch my pot! And look! It boiled! Although I admit I did step away for a few minutes because she who was supposed to be napping was streaking her hands down the door, making an awful noise, so I had to put her back to bed!
Fun is pouring liquid hot magma into your mixer bowl while the mixer is running.
You must whip it! Starting to look marshmallowy!!!!!!
Who wants to lick the beater? Me, me, me!! I was seriously super excited about this kind of recipe. No raw eggs = pregnant momma can lick the beater!!!! Sleeping toddler = more for me!!!!
Chocolate makes everything taste better.
Look at that thick marshmallow goodness! And enjoy that arm workout as you hold that heavy bowl and scrape out that sticky, gooey mess.
This had to be the worst part of the process. Look how lonely that pan looks sitting on the dining room table to cool overnight. That’s right. Cool over night. What torture!!! And I could still smell it’s minty goodness!! And now I’m going to make you wait overnight to see the rest of the process.
That’s a big hunk a
burning love marshmallow!
Those are also big chunks of marshmallow!!
Is your sweet tooth aching, yet?
How about now?
I might have eaten that one and one other before Cupcake woke up from her nap. 🙂
And when she woke up I let her taste test a small one. Her response? “More, more, more” while waving her arm in the air. I think that means she approves.
And now I have this big batch of delicious mint tasting marshmallows and only a 2 year old to share them with (have I mentioned hubby doesn’t like mint?). The good news is they keep for up to 2 weeks, so I don’t have to play chubby bunny to finish them off. And I like to share. I was off to a sorority conference for the weekend, rooming with 3 sisters who I’ve never met. And I’m a suck up.
So I cut them in half (they didn’t fit in my cello bags as big squares) and packaged them up complete with a hand stamped bag topper. I think they’re pretty darn cute! And I think my roommates agreed.
- 1 cup powdered sugar
- 1 cup cold water
- 3 (1/4 ounce) envelopes unflavored gelatin
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon mint extract
- 2 cups (12 ounces) semisweet chocolate chips
- Grease and 8-inch square pan and shake powdered sugar through the pan, coating generously.
- Pour 1/2 cup of the water into the bowl of an electric stand mixer fitted with a whisk attachment. Pour the gelatin over the cold water and let sit while you prepare the other ingredients.
- In a medium saucepan over medium head, add remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Stir gently until sugar dissolves then attach a candy thermometer and heat mixture until it reaches 240 degrees F. Mixture does not need to be stirred once the sugar is dissolved.
- Turn the mixer on low speed. Carefully drizzle the hot sugar mixture into the gelatin in a steady stream. Try to prevent the stream of hot sugar from hitting the whisk attachment. That will only spatter hot sugar across the sides of the bowl. Once sugar is incorporated, gradually increase speed to high and whip mixture until white and thick, about 12 minutes. Stop the mixture, add mint extract and beat for another 3 minutes.
- Feel the bottom of the mixing bowl with your hand. The mixture should be slightly warm, but not hot; just warm to the touch. The sugar mixture will have cooled slightly during the mixing process. Add the chocolate chips once the mixture has cooled slightly, so as to not completely melt the chocolate.
- Scrape marshmallow mixture into prepared pan. Smooth the top. If you're fighting with the sticky mixture, use a wet spatula to smooth everything over. Dust powdered sugar over the top of the marshmallow and let sit, uncovered, overnight or for at least 4 hours.
- Lightly dust a cutting board with powdered sugar. Turn the marshmallow block out onto the cutting board and slice into 16 large squares. Toss each marshmallow in powdered sugar to coat all sides.
- Marshmallows keep, well wrapped, at room temperature for up to 2 weeks.
Recipe from Joy the Baker: 100 Simple and Comforting Recipes