If you've never made homemade marshmallows before, check out this photo tutorial showing how to make marshmallows so that you're familiar with the basics before you begin.
Yield: 1 9x9 pan of marshmallows
- 1/3 cup plus 4 tbsp cocoa powder, divided
- 1-1/4 cup plus 2 tbsp water, divided
- 3 envelopes gelatin
- 2 cups granulated sugar
- 3/4 cup light corn syrup
- 1 tsp peppermint extract
- 1/2 cup powdered sugar
1. Prepare a 9x9 pan by lining it with aluminum foil or cling wrap, and spraying the foil or cling wrap with nonstick cooking spray.
2. Place 1/4 cup plus 2 tbsp water in a small microwave-safe bowl, and microwave for 2 minutes. Pour 1/3 cup cocoa powder over the hot water, and stir or whisk to dissolve the cocoa.
3. Place 1/2 cup cold water in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let the gelatin sit and absorb the water for at least 5 minutes.
4. Spoon the warm cocoa mixture into the gelatin in the mixing bowl, and stir or mix it on low until it is thoroughly combined.
5. Place the remaining 1/2 cup of water, the corn syrup, and the sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and once the sugar is dissolved, insert a candy thermometer.
6. Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides of the pan occasionally with a wet pastry brush to avoid crystallization. While the sugar syrup cooks, briefly run the mixer on low once or twice to ensure the gelatin and cocoa is well-mixed.
7. Once the candy reaches the proper temperature, remove the pan from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
8. Gradually increase the speed of the mixer until it is running on high. Whip the marshmallow mixture for 8-12 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
9. Once the marshmallows are mixed, add the peppermint extract and run the mixer for an additional 20-30 seconds to incorporate the mint flavoring.
10. Pour the marshmallow into the prepared pan and smooth the top with a spatula. Allow it to sit and firm up at room temperature for at least 8 hours.
11. Sift the powdered sugar and remaining 4 tablespoons of cocoa powder together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/cocoa mixture. Sprinkle the top of the marshmallow with the sugar/cocoa coating, and flip the marshmallow face down onto the prepared surface.
12. Carefully peel back the foil or cling wrap from the marshmallow. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
13. Store Chocolate Mint Marshmallows in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.