Making homemade marshmallows is seriously one of the easiest things. I first shared a basic homemade marshmallow recipe back in 2012 and recently updated it with some new photos because the originals were, well, not my favorite. Don’t worry, I still left some of the old photos too. It’s sort of fun to look back and see how our style of photography on this site has changed over the years.
But this post is not about photography, it’s about fresh mint marshmallows. I’m still creating new variations of homemade marshmallows, and this one just might be my new favorite. Using fresh mint (as opposed to extracts or even crushed peppermint candy) gives these a very distinct and, well, fresh, taste. (Maybe buy me a thesaurus for Christmas?) 🙂
But what really makes them over-the-top-good is the addition of dark chocolate and flaky sea salt. It’s like frosting on a cake. I can’t believe I’ve never dipped my marshmallows in chocolate before—WHAT HAVE I BEEN DOING WITH MY LIFE?!
These are absolutely amazing in hot chocolate or even just hot milk (a.k.a. vanilla steamer, y’all!). The chocolate melts, the marshmallow gets soft and gooey, and the sea salt tastes amazing and balances the overall sweetness. Mmmm. The only thing you have to watch out for with these is making sure to store any extras somewhere where the chocolate won’t get warm and begin to melt. This time of year my house is so cold there isn’t much chance of that, but if you have any issues, just store in an airtight container or ziplock in the refrigerator. Boom. Problem solved.
1 cup water
2-3 big sprigs of fresh mint
3 packets of gelatin (each is 1/4 oz.)
1 1/2 cups sugar
1 cup corn syrup
1/4 teaspoon salt
1/4 cup powdered sugar
2 tablespoons corn starch
nonstick cooking spray
6 oz. dark chocolate, melted
2-3 tablespoons flaky sea salt (I love Maldon)
First, heat the water to nearly boiling. I did this in my kettle, as if I were preparing to make coffee or tea. Then steep the mint leaves in the hot water until they cool to room temperature. This will take a little bit, but you really want the flavor to sink in, so let it cool completely.
Then pour half the water (1/2 cup) into the bowl of a stand mixer and sprinkle the gelatin over the top. Do not stir, just allow that to sit for about 10-15 minutes while you prepare the other ingredients.
In a pot combine the sugar, corn syrup, salt and the remaining 1/2 cup mint water. Cook over high heat, stirring to dissolve the sugar. Heat until the mixture reaches 240°F (you will need a candy thermometer). Turn your mixer (with the gelatin in it) on low and CAREFULLY pour the hot sugar mixture into the mixer as it runs. Do work carefully because you do not want to get the hot sugar mixture on you. It’s super hot and will stick, so watch out! Once you’ve added all the sugar mixture, turn your mixer on high and beat until white and fluffy (5-6 minutes).
While that runs, whisk together the powdered sugar and corn starch. Spray a square baking pan with nonstick cooking spray. Sprinkle on 3/4 of the powdered sugar mixture. Once the marshmallow batter is ready, pour into the prepared pan and dust the surface with the remaining 1/4 of the powder sugar mixture. Allow to set (covered so no particles land on your beautiful marshmallows) overnight, or eight hours.
Melt the chocolate in the microwave or double boiler, then dip each marshmallow in the chocolate, placing on wax paper after. Sprinkle sea salt over each square as you work. Allow the chocolate to set before using. (You can speed this up by popping them in the refrigerator if you need.)
See? Not hard at all? And if you just can’t get enough homemade marshmallows here’s a few other variations we’ve shared over the years: Lavender and Honey marshmallows, Espresso marshmallows, Lemon and Rosemary marshmallows, and Peppermint marshmallows.
One note: You’ll notice the number of marshmallows this recipe makes will depend quite a bit on how big, or small, you choose to cut your marshmallows. Just keep in mind that this will make one big 8×8 square pan of marshmallows, if that helps at all. 🙂
Happy hot cocoa sipping! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.