Step-by-step method

At a glance

You're making fluffy, gently springy mint chocolate marshmallows with a professional confectionery twist thanks to invert sugar. The tricky part is hitting exactly 110°C with your sugar syrup and whipping everything to the right consistency in your stand mixer, but once you pour and mix, the rest is mostly waiting – let them set overnight for that perfect texture. Then you'll cut them into cubes and enjoy chocolate-studded mint treats that are worlds apart from the store-bought kind.

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Prepare the gelatin base

First, prepare the base for that perfect texture. Pour powdered gelatin into a small bowl and cover it with cold water. Stir, then leave it to bloom so it later dissolves smoothly and evenly into the hot syrup.

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7 gram
Powdered Gelatin (dry)
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Make the sugar syrup

In a small saucepan, combine granulated sugar, water and the first portion of invert sugar. Bring the mixture to a boil, stirring constantly, and keep heating until your thermometer reads exactly 110°C. Meanwhile...

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80 gram
Granulated Sugar

28 gram
Water

120 gram
Invert Sugar
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Whip in the stand mixer

Add the remaining portion of invert sugar to the bowl of your stand mixer and turn the whisk attachment on to medium speed. Measure out the fruit paste and grate the chocolate. Once the syrup in the pan reaches 110°C, start pouring it slowly and steadily into the bowl.

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30 gram
Invert Sugar

25 gram
Fruit Paste

1 tablespoon
70% Dark Chocolate

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Create the marshmallow mixture

Once the syrup is in the bowl, add the bloomed gelatin and the mint paste. Keep whipping on the highest speed until the mixture whips up into a firm foam. Finally, add a pinch of food coloring and the chocolate, and whip briefly to combine.

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1 gram
Food Coloring
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Shape the marshmallow mixture

Prepare a silicone mold or baking paper dusted with icing sugar. The mixture sets quickly, so work fast. You can either smooth it out lightly or transfer it to a piping bag to create shapes. Sprinkle with chocolate pieces.

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50 gram
Powdered Sugar

3 gram
70% Dark Chocolate
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Let set overnight

Now let the marshmallows rest and set at room temperature, ideally until the next day. Patience pays off here, as they'll end up beautifully springy and stable, and won't tear when you handle them later.
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Cut and coat

Once the marshmallows have set, use scissors to snip them into small cubes, or use gingerbread cutters to shape them. You can lightly coat the marshmallows in icing sugar so they don't stick together. Enjoy!

Homemade Mint Chocolate Marshmallows

Name: Fluffy Mint Chocolate Marshmallows
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon 70% Dark Chocolate; 1 gram Food Coloring; 25 gram Fruit Paste; 50 gram Powdered Sugar; 7 gram Powdered Gelatin (dry); 150 gram Invert Sugar; 3 gram 70% Dark Chocolate; 80 gram Granulated Sugar; 28 gram Water

everydaybyyumsto

9 Ingredients

7 Steps

— Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

1 tablespoon
70% Dark Chocolate
1 gram
Food Coloring
25 gram
Fruit Paste
50 gram
Powdered Sugar
7 gram
Powdered Gelatin (dry)
150 gram
Invert Sugar
3 gram
70% Dark Chocolate
80 gram
Granulated Sugar
28 gram
Water

About this recipe

Mint and chocolate have always been a match made in heaven – but as homemade marshmallows? Now that's a real treat 🌿 Fluffy, gently springy, with cooling mint and crunchy chocolate shavings hidden in every bite. The secret to that perfect texture lies in professional confectionery ingredients – like invert sugar – which turn a simple process into a truly exceptional result. That's exactly why we've packed everything into one box, so you can enjoy the full experience ✨ Got our homemade marshmallow kit? Then you're all set and can dive straight in. If not, take a look – it's well worth it. 🍫

Gluten-free Lactose-free Pork Beef Desserts For a sweet tooth

Step-by-step method

At a glance

Prepare the gelatin base

For this step

Make the sugar syrup

For this step

Whip in the stand mixer

For this step

Homemade Mint Chocolate Marshmallows

Ingredients — what you'll need

About this recipe