Homemade Mint Chocolate Marshmallows
·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.
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...
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.
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.
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.
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.
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!