Marble Mint Choc Chip Mallows
I love mint choc chip and I love a melty sweet marshmallow bobbing around in my hot chocolate. So I decided to mash the two together with these rippled peppermint marshmallows. A third of the peppermint marshmallow gets mixed with melted dark chocolate and cocoa powder, while the rest gets crushed candy canes folded through. These two then get gently marbled together before being left to set overnight.
The result; these beautiful sweets that are reminiscent of a swirly marble worktop. The peppermint isn’t too strong, but if you’re unsure you can always reduce it slightly.
When you pop one of these atop a steaming mug of hot chocolate, they melt and create this delicious layer of minty chocolatey mallow fluff. Definitely worth the effort.
Ingredients - makes approx. 16 large marshmallows
24g gelatine powder (approx. 2 sachets)
330g caster sugar
240g honey
Pinch of salt
1/2 tsp vanilla extract
1/2 tsp peppermint extract
80g dark chocolate, melted
1 tbsp cocoa powder, sieved
4 candy canes, crushed
30g cornflour
30g icing sugar
Method
Grease an 8-inch square baking tin (or similar) with a natural oil.
Place the gelatine powder into the bowl of a stand mixer and whisk together with 125ml of cold water. Leave to one side.
Place the sugar, honey and 125ml of water into a saucepan over medium heat. Cook the sugar until it reaches 118°C on a digital thermometer. Remove the pan from the heat and carefully pour the hot sugar into the bowl, on top of the gelatine. Gently and slowly (remember it is very hot) whisk the mixture together to dissolve the gelatine. Leave to cool for 5 minutes.
Gradually turn the mixture onto medium high speed, being careful not to splash it, until the marshmallows become white, fluffy and thick. This will take 5-10 minutes. Try not to whisk it for too long as it will get too cold and start to set. It's easier to work with if it's a bit warmer.
Stop the stand mixer and add the salt and peppermint extract. Mix to distribute the peppermint.
Take the marshmallow off of the mixer and place 1/3 of it into a bowl. Stir in the melted chocolate and cocoa powder so that you have a portion of chocolate marshmallow. Set aside.
Stir in the crushed candy canes into the 2/3 of white marshmallow. Add the chocolate marshmallow on top of the white and, with only a few folds, ripple together. Make sure to under-ripple it as it will continue to mix as you Place it into the tin to set.
Pour the rippled mallow into your prepared tin and spread into an even layer. Brush a piece of clingfilm with a little oil and place onto the surface. Leave at room temperature to set overnight.
Sieve the cornflour and icing sugar together and mix. Peel off the clingfilm from the mallows and generously sieve the cornflour mix on top. Ease the edges away from the sides of the tin and flip it upside down. The marshmallow should fall out of the tin. Sieve more cornflour mix on top to coat.
For large marshmallows, cut the square into four strips and then each strip into four squares. Toss in the cornflour mix to prevent sticking. Leave out for a few hours to dry slightly before packing away into an airtight container.