Chocolate-Dipped Crème de Menthe Marshmallows

Name: Chocolate-Dipped Crème de Menthe Marshmallows
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 64
Cuisine: Global
Ingredients: 170 grams About bittersweet chocolate, finely chopped; 237 milliliters About confectioners sugar for coating pan and marshmallows; 237 milliliters light corn syrup; 3 Tbsps crème de menthe; 21 grams envelopes powdered unflavored gelatin; 355 milliliters granulated sugar; 0 teaspoons (about 25 drops) green food coloring (preferably organic), or more as desired; 1 teaspoon peppermint extract; 0 teaspoons salt; 64 servings Vegetable oil for brushing pan; 2 Tbsps vegetable shortening, preferably trans-fat-free; 1 small Pastry brush; 1 (9-inch) square baking pan; , fine-mesh sieve; 4 1/2-quart or larger stand mixer fitted with the whisk attachment; candy thermometer; wire rack set over a baking sheet

Chocolate-Dipped Crème de Menthe Marshmallows might be a good recipe to expand your hor d'oeuvre repertoire. This recipe makes 64 servings with 183 calories, 0g of protein, and 15g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of vegetable oil, confectioners' sugar, crème de menthe, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.

Ingredients you will need

Powdered Sugar

Vegetable Oil

Equipment you will use

Baking Pan

Sieve

Put 1/3 cup water and crème de menthe in the bowl of a stand mixer fitted with the whisk attachment.

Ingredients you will need

Creme De Menthe

Water

Equipment you will use

Stand Mixer

Whisk

Bowl

Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water and crème de menthe.

Ingredients you will need

Creme De Menthe

Gelatin

Water

Equipment you will use

Bowl

Let soften while you make the sugar syrup.

Ingredients you will need

Simple Syrup

In a heavy 3- to 4-quart saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water.

Ingredients you will need

Granulated Sugar

Corn Syrup

Water

Salt

Equipment you will use

Sauce Pan

Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage).

Ingredients you will need

Simple Syrup

Candy

Sugar

Equipment you will use

Candy Thermometer

Kitchen Thermometer

Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly.

Equipment you will use

Sauce Pan

With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the peppermint extract and the green food coloring, adding more for a darker green color.

Ingredients you will need

Green Food Color

Peppermint Extract

Marshmallows

Simple Syrup

Gelatin

Equipment you will use

Blender

Whisk

Bowl

Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top.

Ingredients you will need

Marshmallows

Spread

Equipment you will use

Frying Pan

Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.

Ingredients you will need

Marshmallows

Equipment you will use

Frying Pan

Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners' sugar.

Ingredients you will need

Powdered Sugar

Marshmallows

Equipment you will use

Cutting Board

Spatula

Frying Pan

Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary.

Ingredients you will need

Powdered Sugar

Vegetable Oil

Equipment you will use

Knife

Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For rectangular marshmallows, cut lengthwise into 8 strips, then crosswise into fourths, to form a total of 32 rectangles.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess.

Ingredients you will need

Powdered Sugar

Marshmallows

Equipment you will use

Pastry Brush

In a dry metal bowl set over a pan of barely simmering water, melt the chocolate and shortening, stirring until smooth. Working with one marshmallow at a time, brush the marshmallow again to remove any excess confectioners' sugar then dip one smooth side about 1/8 inch into the chocolate to coat it, scraping any excess chocolate on the edge of the bowl.

Ingredients you will need

Powdered Sugar

Marshmallows

Shortening

Chocolate

Water

Dip

Equipment you will use

Bowl

Frying Pan

Transfer, chocolate side up, to a wire rack set over a baking sheet and let stand until the chocolate is set. DO AHEAD: Marshmallows—without chocolate—can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month. Chocolate-dipped marshmallows can be stored in the same manner, but will only keep for about 2 days.

Ingredients you will need

Marshmallows

Chocolate

Equipment you will use

Baking Sheet