Fresh Mint Marshmallows

5 from 1 review

Homemade marshmallows are in another league from store bought. Fresh mint leaves give the marshmallows lovely natural flavor and color.

Prep Time30

Bake Time30

Steeping & Setting Time9

Total Time10

Servings:48 Marshmallows

Ingredients

¾ oz plain gelatin (7 teaspoons )
4 oz cool water (½ cup)
20 oz granulated sugar (2 ½ cups, divided)
8 oz light corn syrup (¾ cup)
6 oz hot water (¾ cup)
¼ teaspoon table salt
2 large bunches of fresh mint
2 large egg whites
1-2 drops green food coloring (optional)
1-2 drops peppermint extract (optional)
Powdered Sugar

Instructions

Oil a 13"x 9" pan then line the pan, lengthwise, with parchment paper, then oil the parchment paper.
Place 4 oz cool water in a large mixing bowl, Sprinkle ¾ oz plain gelatin over the water, whisking just to combine. Set the gelatin aside to bloom.
In a saucepan combine 2 cups of the sugar with 8 oz light corn syrup, 6 oz hot water and ¼ teaspoon table salt. Heat the mixture until the sugar is melted. Turn off the heat and place the leaves from 1 bunch of mint into the syrup. Cover the pot and let the syrup steep for 1 hour.
Strain the mint out of the syrup and return the syrup to the pot. Turn the heat to medium high and bring the mixture to a boil. Once the mixture is boiling do not stir! Cook the syrup to 240°F.
Immediately pour the syrup over the bloomed gelatin stir to melt the gelatin. Whip the mixture on high speed until it's doubled in volume. Set it aside.
In a food processor or blender, process the remaining 1/2 cup of sugar with a 1/2 cup (packed tightly) mint leaves.
Whip the egg whites until medium peak, add the mint sugar and whip to full peak. Add 1-2 drops of green food coloring and peppermint extract, if desired. With the mixer running, slowly add the gelatin mixture to the egg whites. Pour the mixture into the prepared pan and smooth to an even layer. Leave to set overnight, uncovered.
Fill a small bowl with confectioner's sugar. Sift a layer of confectioner's sugar over the marshmallows. Use the parchment to lift the marshmallows out of the pan. Cut the slab in half using a sharp knife coated with vegetable oil. You should now have two 6.5"x9" rectangles.
Transfer one of the rectangles to a cutting board that is generously dusted with confectioner's sugar. Cut that rectangle 6×4 to get 24 squares. Toss the marshmallows in the bowl confectioner's sugar to coat and transfer to a baking sheet dusted with confectioner's sugar. Allow the marshmallows to dry for several hours.
Store in an air-tight container at room temperature.

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