Mint Chocolate Chip Marshmallows

• Gluten free

• Condiments

  • 1 1/4 cup Corn syrup

• Baking & Spices

  • 3/4 cup Chocolate chips, mini
  • 1/4 cup Cornstarch
  • 1 Food coloring
  • 1 tsp Peppermint extract
  • 1 cup Powdered sugar
  • 1 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 Cooking spray

• Desserts

  • 3 packs Gelatin, powder

• Liquids

  • 1 1/4 cup Water

Found on makingniceinthemidwest.com

Description

Ingredients

• 3 packs gelatin powder
• 1/2 Cup cold water
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 3/4 Cup water
• 1 1/4 Cup corn syrup
• 1 1/2 Cup sugar
• 3/4 Cup mini chocolate chips (reserve 1/4 Cup for pan)
• Food coloring (optional)
• Cooking spray
• 1/4 Cup cornstarch
• 1 Cup powdered sugar

Directions

• Spray a 9x13 pan or jelly roll pan with cooking spray, then sprinkle with cornstarch and tap it around to coat the entire pan.
• Mix the gelatin ingredients to an apple sauce consistency in the bowl of your stand mixer.
• Mix the syrup ingredients in a sauce pan over medium heat and bring to a rolling boil. Do not stir once the mixture begins to boil. Once the mixture reaches 250 degrees, remove from heat.
• Slowly pour the hot syrup into the gelatin with the stand mixer on a slow speed. Cover with a clean towel (to avoid hot splattering) and increase the speed to high. Whip for ten minutes until the mixture is fluffy. Around five minutes, begin to add food coloring to achieve the color you desire. Sprinkle about 1/8 cup of mini chocolate chips onto the bottom of your baking pan. Fold 1/2 cup of the chips into the marshmallow mixture, making sure not to stir too much or the chocolate will melt. Quickly pour the mixture into the baking pan and spread it around evenly. Top with the remaining 1/8 cup of mini chips.
• Allow the marshmallows to cure for twelve hours, then sprinkle with powdered sugar. Turn out the block of marshmallows onto a powdered sugar coated work surface, and sprinkle with more powdered sugar. Cut into your desired shapes, toss to coat in powdered sugar, and store in an airtight container for up to three months.