Crème de Menthe Marshmallows

I still have half a bottle of crème de menthe sitting in cupboard which is slowly being used up since making the Purple Corset Cake.  One day the hubby came across a recipe for chocolate dipped crème de menthe marshmallows on the interweb and encouraged me to make them.  I didn’t have the right amount of gelatine required in that particular recipe, so I turned to my copy of Marshmallow Madness by Shauna Sever (where the Chocolate Malt Marshmallows came from) and lo and behold there was a recipe for Crème de Menthe Marshmallows so I got to work.

Ingredients wise you will need gelatine, water, crème de menthe, sugar, light corn syrup, salt, vanilla and some chocolate for dipping.  You can also stir some mini chocolate chips through the marshmallow as Shauna does in the book, but I didn’t have any on hand so I settled for just the chocolate on top.

In a microwave safe bowl, whisk together the gelatine, cold water and crème de menthe and set it aside so that it softens.

Place the sugar, ¼ cup of the light corn syrup, more crème de menthe, water and salt in a saucepan and stir together over a high heat.

The syrup needs to boil, whilst stirring it occasionally, until it reaches 115.5°C/240°F.

Into the bowl of a stand mixer, place the remaining corn syrup as well as the gelatine mixture, after it has been in the microwave for approximately 30 seconds on high or until it has melted.  With the whisk attachment fitted, turn the mixer on to a low speed.  Slowly pour the syrup into the bowl, whilst it is still running, and then increase the speed to medium and beat for five minutes.  Increase the speed again to medium-high for a further three minutes, then finally on high for one-two minutes, and also add the vanilla.

Whilst keeping an eye on the time, you can make the marshmallow coating by sifting together 1½ cups of icing sugar and 1 cup of cornflour/cornstarch.  You will only need approximately ½ cup of the final mixture for these but it can be stored in an air tight container in the pantry for future marshmallow adventures.

Now back to the stand mixer and the marshmallow will have increased in volume to more than double the original size.  At this point you can fold in the mini chocolate chips if you are using them, but do so relatively quickly otherwise they may start to melt and you will have chocolate streaks through the marshmallow.

Pour the mixture into a pan that has been coated in cooking spray and smooth over the top as best as you can.

Dust the top with some of the marshmallow coating and then set aside in a cool, dry place for six hours minimum.

Once set, gently pry away the marshmallow from the pan and place onto a cutting board.

Cut the marshmallows into squares and dust all of the sides with the coating.

Melt the chocolate, I used milk chocolate in this instance but you can certainly use dark chocolate if you would prefer, and dip the marshmallows into the chocolate until they are half covered.  You can do this as I have, or across the diagonal which looks fantastic.

Place them on baking paper and put the tray in the fridge for approximately 10 minutes until the chocolate is firm.

We did consume a couple of these prior to coating them with chocolate and let me say they were much better with the chocolate (well most things are better with chocolate aren’t they?).  Without it they were quite sweet and the chocolate cut through it and provided a nice balance.

Print Recipe

Crème de Menthe Marshmallows

Adapted from Marshmallow Madness by Shauna Sever.

Course

Confectionary

Servings

pieces

Ingredients

For the marshmallows

• 4 tsp powdered gelatine
• 1/3 cup cold water
• 2 tbsp crème de menthe
• 1 cup sugar
• 1/2 cup light corn syrup divided in 2 x 1/4 cup
• 1/4 cup crème de menthe
• 1/4 cup water
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips optional
• 230 g milk chocolate or dark chocolate

For the marshmallow coating

• 1 1/2 cups icing sugar
• 1 cup cornflour/cornstarch

Course Confectionary Servings pieces Ingredients For the marshmallows 4 tsp powdered gelatine 1/3 cup cold water 2 tbsp crème de menthe 1 cup sugar 1/2 cup light corn syrup divided in 2 x 1/4 cup 1/4 cup crème de menthe 1/4 cup water 1/4 tsp salt 1 tsp vanilla extract 1/2 cup mini chocolate chips optional 230 g milk chocolate or dark chocolate For the marshmallow coating 1 1/2 cups icing sugar 1 cup cornflour/cornstarch

Instructions

1. In a microwave safe bowl, whisk together the gelatine, cold water and 2 tbsp of crème de menthe then set it aside so that it softens.
2. Place the sugar, 1/4 cup of the light corn syrup, 1/4 cup of crème de menthe, water and salt in a saucepan and stir together over a high heat. Allow the mixture to boil, stirring occasionally, until it reaches 115.5°C/240°F.
3. Into the bowl of a stand mixer, place the remaining corn syrup as well as the gelatine mixture, after it has been in the microwave for approximately 30 seconds on high or until it has melted. With the whisk attachment fitted, turn the mixer on to a low speed.
4. Slowly pour the syrup into the bowl, whilst it is still running, and then increase the speed to medium and beat for 5 minutes. Increase the speed again to medium-high for a further 3 minutes, add the vanilla and then finally increase the speed to high for 1-2 minutes.
5. Pour into an 8" x 8" baking pan lightly coated with cooking spray, smoothing the top then dusting with some of the marshmallow coating. Set aside in a cool, dry place for approximately 6 hours or until set.
6. Once set, gently pry away the marshmallow from the pan and place onto a cutting board. Cut the marshmallows into squares and dust all of the sides with the marshmallow coating.
7. Line a tray with baking paper and then melt the chocolate. Dip half of the marshmallow into the chocolate and place it onto the lined baking tray. Put the tray in the fridge for 10 minutes, or until the chocolate is firm.

Recipe Notes

You will only need approximately 1/2 cup of the marshmallow coating. You can reduce the recipe if desired, or store the remaining in an air-tight container in the pantry for next time you make marshmallows.