Makes: About 2 dozen 1 ½-inch mallows
Notes: Crème de menthe is an intensely minty, bright green liqueur; it adds incredible flavor and color to these mallows. If you’re a teetotaler or under age 21, omit the liqueur from the bloom and the syrup, and beat in about ½ teaspoon peppermint extract and some green food coloring along with the vanilla.
If you've never tasted a fresh, homemade marshmallow, are you in for a treat! Marshmallow Madness! shows how to whip up dozens of fluffy, puffy flavors--from Strawberry and Vanilla to Buttered Rum, Root Beer Float, Maple Bacon, and more. Author Shauna Sever also includes easy recipes for homemade graham crackers, drinks for mallow dunking, and a host of irresistible desserts, including Lemon Dream Whoopie Pies, Blonde Rocky Road, and S'mores Cupcakes.© 2013 Shauna Sever / Quirk Books · Reproduced with permission.
?Lightly coat an 8-by-8-inch baking pan with cooking spray.
WHISK TOGETHER the gelatin, cold water, and crème de menthe in a small 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. 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.
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. Pour the marshmallow into the prepared pan. Sift coating evenly over top. 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. 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.
1 1/2 cups confectioners’ sugar
1 cup cornstarch or potato starch
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.
Notes: You can also use plain cornstarch or potato starch. Coatings are a great way to add flavor and texture and to personalize your mallows. When the basic coating is made, scoop out what you need for a recipe and add a myriad of flavors using a whisk (or food processor for ingredients that need to be finely ground).