So I whipped up some fresh mint marshmallows to have on hand in case the cool spring breeze calls for some hot chocolate or an afternoon treat like a s'more. These marshmallows just add a little something special. This recipe makes a lighter and fluffier marshmallow than the more dense raspberry marshmallows I made for a post a few years back.
(Toasted) Fresh Mint Marshmallows
2 tablespoons fresh mint leaves, minced
1/4 cup (80 ml) light corn syrup
1/4 cup (60 ml) water
3/4 sup (150 g) granulated sugar
2 egg whites
1 tablespoon (7 g) unflavored gelatin
2 tablespoons cold water
Line a baking sheet with foil and generously dust with confectioner's sugar. Fit a pastry bag with a star tip (or any desired shape) and set aside.
Combine the 1/4 cup (60 ml) of water, corn syrup and granulated sugar in a small saucepan. Bring to a gentle boil. Continue to boil until the temperature reaches approximately 235℉/113℃ (soft-ball stage) on a candy thermometer.
While the sugar syrup is cooking, in a small bowl sprinkle the gelatin over the 2 tablespoons of cold water and let dissolve.
Transfer the mixture to the pastry bag and pipe stars or whatever shape you desire. Allow the marshmallows to sit at room temperature until stiff, about two hours. Store in an air-tight tin. Before serving toast with a kitchen torch or blow torch if desired.