Mint Chocolate Chip Marshmallows

These marshmallows are fluffy, squishy pillows of mint with a chocolate crunch. Now, mind you, cocoa nibs do not taste like chocolate if you eat them alone. But when surrounded by the overly sweetness of mint marshmallow, they are the perfect taste of chocolate with a nice textural contrast.

If you intend to make these marshmallows from A Cozy Kitchen for cocoa, I'd strongly suggest leaving out the cocoa nibs. I found that when the marshmallows melted deliciously into the cocoa, that the cocoa nibs became their bitter selves and even attempted to choke me by heading to the back of my throat with every sip of cocoa.

It would take a bit more work to prepare two pans, but you could easily do two smaller pans, one with nibs and one without. One for munching and one for cocoa. And if you think I'm crazy to much a marshmallow, then you've never had a homemade marshmallow.

Mint Chocolate Chip Marshmallows
3 Tbsp. powdered sugar
1 Tbsp. cornstarch
3/4 cup cold water, divided
3 envelopes unflavored gelatin
1 1/2 cups sugar
1 cup light corn syrup 
1/2 tsp. salt
Green food coloring
1/2 tsp. peppermint extract
1/4 tsp. vanilla
1/2 cup cocoa nibs, chopped

Sift together the powdered sugar and cornstarch onto a large plate. Grease a 9x13-inch casserole dish or baking dish. Add a teaspoon of the powdered sugar mixture to the casserole dish, and shake it around until the bottom and edges are dusted. Set aside.

In a stand mixer, add 1/2 cup cold water. Sprinkle the gelatin on top. Let stand 10 minutes.

Meanwhile, in a medium saucepan, combine the granulated sugar, corn syrup, salt and remaining 1/4 cup of water. Heat the mixture over medium heat until the sugar has dissolved. Turn the heat up to moderately high heat, and bring the mixture to a hard boil and cook until the the mixture reaches 240° F.

Turn the mixer on low, using the whisk attachment to mix. Carefully add the boiling liquid to the gelatin mixture. Turn the mixer to high, and beat for 5 minutes, until the mixture has grown in volume. Stop the mixer and add 15 to 20 drops of food coloring.

Beat again for an additional 3 minutes, until doubled in volume and until it holds stiff peaks. Add the peppermint extract and vanilla extract. Beat for an additional minute or so until the both of them are incorporated. Fold in the cocoa nibs, reserving a few as garnish.

Pour the mixture into the prepared casserole dish or baking pan, smoothing out the top until it's evenly disbursed. Sprinkle the remaining cocoa nibs on top. Lightly dust with the powdered sugar mixture, and cover lightly with plastic wrap.

Allow it to firm up on the kitchen counter for close to 8 hours. Gently loosen the marshmallow from the edges, and invert the marshmallow sheet onto a large cutting board. You may need to use your fingers to loosen the marshmallow sheet from the casserole dish and gently glide it onto the cutting board.

Using a sharp knife or scissors, cut the marshmallows into 2- or 3-inch squares. (It works best if you coat the cutting utensil with cooking spray before use and when it gets sticky. Store the marshmallows in an airtight container for up to 1 week. Makes a whole bunch of marshmallows.