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homemade peppermint marshmallows on a white plate

Homemade Mint Marshmallows with Chocolate

Homestead Lady Tessa Zundel
Healthier homemade mint marshmallows with chocolate are an easy treat that looks fancy. Serve them for St. Patrick's Day or any day! Using organic sugar and cocoa, essential oils, and lots of love, replace your commercial marshmallows with these beauties.
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Prep Time 5 minutes
Cook Time 20 minutes
Drying Time 6 hours
Course Dessert
Cuisine American

Equipment

  • 1 Candy thermometer
  • 1 Medium Large Pot
  • 1 Mixer, Hand or Stand
  • 1 9" x 11" Casserole Dish, Lined with Parchment Paper

Ingredients
  

Chocolate Marshmallow Layer

  • 1/2 Cup Unchlorinated Water
  • 3 Tbsp. Organic Beef Gelatin
  • 1/2 Cup Unchlorinated Water
  • 2 Cups Organic Cane Sugar
  • 1/2 Cup Cocoa Powder
  • 1/2 tsp. Sea Salt

Mint Marshmallow Layer

  • 1/2 Cup Unchlorinated Water
  • 3 Tbsp. Organic Beef Gelatin
  • 1/2 Cup Unchlorinated Water
  • 2 Cups Organic Cane Sugar
  • 1/2 tsp. Sea Salt
  • 5 Drops Peppermint Essential Oil, to Taste or 1/2 tsp. Peppermint Extract
  • 10 Drops Plant-Based Green Natural Dye or 1-3 Tbsps. Natural Powdered Plant-Based Dye*

Instructions
 

Preparing the Gelatin

  • This process is the same for both layers: Place 3 Tbsps. gelatin in the bottom of the mixing bowl. Add 1/2 cup of water and stir with your finger or a spoon to incorporate the gelatin and the water.
  • Set aside to "bloom" (water absorbs into the gelatin).

Making the Sugar Syrup

  • This step is the same for both layers: Place 1/2 cup of water, 2 cups of sugar, (1/2 cup of cocoa for chocolate layer only), and 1/2 tsp. salt in a heavy-bottomed pot. Stir to mix.
  • Over medium heat, melt the sugar. Stir occasionally, but very gently.
  • Once sugar is dissolved, bring to a soft boil until the temperature reaches 225F/107C. This is called the Thread Stage of candy making. (See chart in the body of the post on what to do if you don't have a candy thermometer.)
  • Remove from heat with hot mitts and bring the pot over to the mixing bowl with the bloomed gelatin. Be prepared to work quickly from here on out.

Whipping the Syrup to Fluff

  • Please Note: You will make the mint and chocolate layer one at a time. Choose which layer you would like on the bottom and make that one first. If you don't want a chocolate layer, simply omit.
  • This process is the same for both layers: Turn the mixer to low and slowly drizzle the hot sugar syrup mixture into the gelatin. Drizzle slowly and consistently until all the syrup is in the bowl. Use a silicone scraper to remove all the syrup you can from the bowl.
  • Place the collar on your stand mixer to prevent splashing. If you're mixing in a bowl, be sure to use one with steep sides. Turn the mixer to high with the whisk paddle(s). Whip for 8 to 20-ish minutes. See notes for specifics.
  • If adding color and mint flavor to the mint layer, add it now and whip it in thoroughly. Always remember to move quickly at this phase. Once the fluff has formed, it gets stickier and sticker with each passing minute.
  • Scrape into your prepared, parchment-lined dish and level. I like to place the chocolate layer on the bottom, then add the mint. Remember, you will make each layer one at a time (unless you have two of every piece of equipment and an awesome helper).
  • Cover with a baker's rack to allow for ventilation and then a light towel (like a tea towel) to keep out critters and dust. Set aside to cool. 4-6 hours will do for softer marshmallows; 8-12 for drier marshmallows.
  • Once dried to your liking, cut into serving sizes and dust in powdered sugar or any of the suggested combinations in the article. Serve or package to give away. These will last for months at room temperature, though the flavors may begin to fade/change over time.

Notes

*The mint marshmallows can be naturally dyed using a variety of ingredients from matcha powder to stinging nettle powder. Freeze dried powders have the best color retention when used as natural dyes, FYI.
When experimenting, add the natural dyes at the very end of the process of whipping to incorporate thoroughly without changing the temperature of the mix.
When you have poured all the syrup into the gelatin mixture, use a silicone scraper to clear out the rest of the syrup so none goes to waste. Watch out for sugar that has already set up and crystalized on the sides of the bowl.
Always use hot mitts when handling the hot pot or the hot syrup - it's HOT hot!
How long you whip the syrup before it turns into fluff will always depend on several factors, including:
  1. How hot the syrup actually was when you started whipping.
  2. How much moisture is still retained from the water in the syrup. 
  3. If you have an inclusions that cause the mixture to be heavier (you don't have any in this recipe).
  4. How fast the motor of your mixer can whip at high speed.
  5. How humid it is in your kitchen.
You know when the syrup has become substantial marshmallow fluff when it:
  • lightens in color
  • looks less wet and more glossy
  • no longer has steam rising off of it
  • begins to thicken and stiffen (a bit like merengue)
  • is warm to the touch but no longer painfully hot
 
This is worth repeating: Always remember to move quickly at this phase. Once the fluff has formed, it gets stickier and sticker with each passing minute.
  • If you plan to serve the marshmallows right away, 4-6 hours will be fine. Do NOT refrigerate!
  • If you want to cut out shapes, use for s'mores, or simple prefer dry marshmallows, dry for 8-12 hours. Again, do not refrigerate or they will begin to dissolve.
FYI, if you make marshmallows with botanical inclusions like fruit, you can refrigerate for up to a week once they've been thoroughly dried and powdered. They will usually get a little limp in the fridge, but it's better than risking spoilage of the botanical material. 
When dusting, always mix your materials (cocoa, spices, whatever) with a little powdered sugar to cut the strong flavors. You can use powdered Keto (low carb) sugars, if you'd like to reduce the sugar.
These homemade mint marshmallows will last for months at room temperature, though you might experience a slight flavor change. They get sort of "musty" after awhile. 
Keyword chocolate, marshmallows, mint
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