– 28 g powdered gelatin 4 packet– 160 g or ⅔ cup cool water to dissolve the gelatin– 2 teaspoons pure vanilla extract– 1-2 teaspoons peppermint extract– 160 g or ⅔ cup water– 450 g granulated sugar about 2 cups plus ¼ cup– 185 g honey about ½ cup– 1 tsp fine sea salt– Green & turquoise gel food coloring– 100-200 g chocolate dark or semisweet (chips, chunks or chop a bar)– Powdered sugar for dusting
INGREDIENTS
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INSTRUCTION
Add water, vanilla, and peppermint to a bowl. Prepare a fork and add gelatin powder. Set aside to bloom after mixing well. To a deep pot, add water, sugar, salt, and honey.
STEP 1 .
Stir then heat on medium. Keep a candy, instant, or laser thermometer nearby. Cook to 245 F. Check on it occasionally; it will take at least 10 minutes. Honey boils, and sugar can burn.
STEP 2.
Pour hot sugar liquid into a stand mixer bowl, wait 30 seconds, and add gelatin. Whip on low with the whisk. Whip on medium high until marshmallow mix is thick and fluffy.
STEP 3.
I use 2-4 drops of each food coloring for a light mint. Whip until marshmallow mixture pulls away. Prepare a 13x9-inch cake pan with oil. Heat chocolate in 30-second increments in the microwave.
STEP 4.
Stop when mostly melted. Make it liquid by stirring. Pour half the mallow mix into the oiled pan when ready. Place small piles of half the chocolate on the marshmallow's bottom.
STEP 5.
Pour more marshmallow mix on top, then chocolate. With a toothpick or offset spatula, stir the mixture. Leave foil-covered in the fridge for 2 hours.
STEP 6.
When ready to slice, lightly dust the countertop with powdered sugar. Put powdered sugar in a bowl. Place the firm, large marshmallow on the countertop.
STEP 7.
Make marshmallow cubes with an oiled chef's knife. Scatter powdered sugar in the bowl. Airtight container storage. Room-temperature marshmallows last 3 weeks.