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 110Β°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 β 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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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 110Β°C. Meanwhile...
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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 110Β°C, start pouring it slowly and steadily into the bowl.
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