Mint Chocolate Marshmallows Recipe - Know The Secret Tips

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Mint Chocolate Marshmallows Recipe – Know the Secret Tips :- In addition to being airy and having a bit of chocolate flavor, these mint chocolate chip marshmallows have the ideal amount of mint flavor.

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Mint Chocolate Marshmallows Recipe – Know the Secret Tips

To put it another way, they are like my favorite flavor of ice cream in marshmallow form. Adding the right homemade hot chocolate on top of them will make for the most memorable holiday experience possible.

Ingredients

PREP THE PAN:

3 tablespoons powdered sugar
1 tablespoon corn starch

MARSHMALLOWS:

3/4 cup cold water, divided
3 envelopes of gelatin, 7 1/2 teaspoons
1 1/2 cups white granulated sugar
1 cup light corn syrup
1/2 teaspoon kosher salt
1/2 teaspoon peppermint extract
Blue and Yellow Food Coloring
1/2 cup cocoa nibs, chopped, reserving a tablespoon to sprinkle over the top

Instructions

SO THAT THE BAKING DISH IS READY: Before you get started, let’s get some things ready. The first step is to combine corn starch and powdered sugar on a large dish and sift them together. Pre-heat a casserole dish or baking dish measuring 8 inches by 8 inches.

You could use a number of different dishes in the event that you do not have one. In order to set the marshmallows, we are going to use this. In a single, even layer, rub the dish with a small amount of oil that is neutral. If you want to dust the bottom of the borders of the casserole dish, add one teaspoon of the powdered sugar mixture to the dish and shake it about until it is evenly distributed. Put aside for later.

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THE MARSHMALLOWS COME TO BE MADE BY: MARSHMALLOWS: gelatin should be sprinkled on top of the water that has been added to the bowl of your stand-up mixer (or a large bowl if you are using an electric hand mixer), and then the mixture should be allowed to sit for ten minutes. Add the whisk attachment to the stand-up mixer after you have attached the bowl to the mixer.

In the meantime, combine the granulated sugar, corn syrup, salt, and the remaining quarter cup of water in a pot of medium size. The mixture should be heated over medium heat until the sugar has completely dissolved.

The mixture should be brought to a boil and then cooked for one minute, or until the candy thermometer or digital thermometer reaches a temperature of 240 degrees Fahrenheit. The heat should be increased to a moderately high level.

After lowering the whisk attachment, turn the machine on to a low setting. The gelatin mixture should be carefully added to the liquid that is boiling. Make sure the mixer is set to high and beat the mixture for five minutes, or until it has reached the desired volume.

At this point, you should stop the mixer and add between 12 and 15 drops of each food coloring; this will produce the ideal shade of “mint green.” If you are using a large bowl, all you need to do is add the hot mixture and turn the electric hand mixer on low, making sure that it does not splatter.

After about a minute, increase the pace to high and continue beating for another four to five minutes. Continue with the recipe you found above and below. Repeat the beating process for an additional three minutes, or until the volume has doubled and the peaks begin to hold their stiffness. Include the vanilla essence and peppermint extract in the mixture.

After another minute or so of beating, the two of them should be completely integrated into the mixture. Mix in the cocoa nibs carefully. The mixture should be poured into the baking pan that has been prepared, and the top should be smoothed down until it is equally distributed (it will be sticky!).

Spread the remaining cocoa nibs over the top of the dish. Plastic wrap should be used to lightly cover.
It should be allowed to harden on the kitchen counter for approximately three to four hours. After running a knife along the edges of the casserole dish or pan, flip the marshmallow sheet onto a big cutting board and slap the bottom of it if necessary.

This will ensure that the marshmallows are evenly distributed. Additionally, it is possible that you will need to make use of your fingers in order to remove the marshmallow sheet from the casserole dish and then carefully transfer it onto the cutting board. Cut the marshmallows into squares that are either two or three inches in size using a knife that is sharp. You can keep the marshmallows for up to a week if you store them in an airtight container.

Nutrition

Calories: 135kcal
Carbohydrates: 28g
Protein: 1g
Fat: 2g
Saturated Fat: 2g
Sodium: 97mg
Potassium: 1mg
Fiber: 1g
Sugar: 27g
Calcium: 0.4mg
Iron: 0.02mg

Notes

Change it up! Take away the peppermint extract and food coloring. Your marshmallow will taste more like chocolate chips and vanilla. Add the caviar from half of a vanilla bean if you’d like it to have more flavor. Delicious!

Give them a gift. Mix some of the remaining powdered sugar and corn starch mixture with the chopped marshmallows. After that, put them in a gift bag and bow it. The most adorable handcrafted present. You may even give them as gifts along with my own vanilla extract or sugar cubes.

Author

JASMINE GOMEZ

Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.
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