Crème De Menthe Marshmallows

Name: Crème De Menthe Marshmallows
Prep time: 6 h 45 min
Cook time: 6 h 45 min
Total time: 6 h 45 min
Yield: 24
Cuisine: Global
Ingredients: 227 grams bittersweet chocolate chips (60% to 70% cacao), melted and slightly cooled; 24 servings Classic Coating; 355 milliliters confectioners sugar; 118 milliliters light corn syrup, divided; 59 milliliters crème de menthe; 4 teaspoons unflavored powdered gelatin; 237 milliliters cornstarch or potato starch; 24 servings The Syrup; 0 teaspoons salt; 118 milliliters mini semisweet chocolate chips; 237 milliliters sugar; 1 teaspoon pure vanilla extract; 59 milliliters water

Crème De Menthe Marshmallows might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free and dairy free recipe has 198 calories, 2g of protein, and 5g of fat per serving. This recipe serves 24. Head to the store and pick up potato starch, semisweet chocolate chips, confectioners' sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 6 hours and 45 minutes.

Instructions

For the Classic Coating: Sift the ingredients together in a large bowl or combine them in a food processor. I tend to make several cups’ worth at a time and store it in an airtight container; it keeps forever.

Equipment you will use

Food Processor

Bowl

For the marshmallows: Lightly coat an 8-by-8-inch baking pan with cooking spray.

Ingredients you will need

Cooking Spray

Marshmallows

Equipment you will use

Baking Pan

Whisk together the gelatin, cold water, and crème de menthe in a small bowl.

Ingredients you will need

Creme De Menthe

Gelatin

Water

Equipment you will use

Whisk

Bowl

Let it soften for 10 minutes.

Stir together the sugar, 1/4 cup of the corn syrup, crème de menthe, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F.

Ingredients you will need

Creme De Menthe

Corn Syrup

Sugar

Water

Salt

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Sauce Pan

Pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the mixer bowl. Set the mixer to low and keep it running.

Ingredients you will need

Corn Syrup

Gelatin

Equipment you will use

Hand Mixer

Microwave

Blender

Whisk

Bowl

When the syrup reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 3 more minutes. Beat on the highest setting for 1 to 2 minutes more, adding the vanilla. The finished marshmallow will be more than doubled in volume. Use a spatula to quickly fold in the chocolate chips; too much stirring can cause the bits to melt and give the candy a muddy look.

Ingredients you will need

Chocolate Chips

Marshmallows

Vanilla

Syrup

Equipment you will use

Spatula

Blender

Bowl

Pour the marshmallow into the prepared pan. Sift coating evenly over top.

Ingredients you will need

Marshmallows

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Frying Pan

Let set for at least 6 hours in a cool, dry place.

Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface.

Ingredients you will need

Marshmallows

Equipment you will use

Knife

Frying Pan

Cut it into pieces and dust the sticky edges with more coating. Line a baking sheet with parchment paper or a silicone baking mat. Dip the bottom half of each mallow in the melted chocolate and place on the baking sheet. Refrigerate until chocolate is firm, about 10 minutes.

Ingredients you will need

Chocolate