Fudge-Dipped Mint Marshmallows

By Elizabeth LaBau

(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

Fudge-Dipped Mint Marshmallows combine two classic candies and two popular flavors into one delicious confection. Soft, fluffy mint marshmallows are covered with a layer of rich chocolate fudge, to produce a refreshing candy that packs a big taste into a small two-bite package.

Ingredients:

• For the Mint Marshmallows:
• 1/3 cup corn starch
• 1/3 cup powdered sugar
• 3 envelopes unflavored gelatin (.75 oz total)
• 3/4 cup water, divided use
• 2 cups granulated sugar
• 2/3 cup light corn syrup
• 1/2 tsp mint extract, or more to taste
• 1/4 tsp salt
• 3-4 drops green food coloring
• * * *
• For the Fudge Coating:
• 2/3 cup heavy cream
• 2/3 cup light corn syrup
• 1.25 cups semi-sweet chocolate chips
• 1/2 cup powdered sugar

Preparation:

1. Combine the cornstarch and 1/3 cup powdered sugar in a small bowl. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Sprinkle some of the cornstarch mixture over the bottom of the pan and set it aside for now.

2. Place 1/2 cup of cold water in the bowl of a stand mixer fitted with a whisk attachment, and sprinkle the gelatin over it, stirring to incorporate. Allow the gelatin to sit and bloom while you go to the next step and prepare the sugar syrup.

3. Combine the granulated sugar, 2/3 cup light corn syrup, and 1/4 cup of water in a small saucepan over medium-high heat. Stir until the sugar is dissolved, then wipe down the sides of the bowl with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer and boil the syrup until it reaches soft-ball stage, or about 235 degrees.

4.Once the proper temperature is reached, this syrup now needs to be poured into the gelatin in the mixing bowl. If your saucepan has a spout you can pour it from the saucepan, but if it does not I recommend pouring the syrup into a large measuring cup or pitcher so that it is easier to pour. The sugar syrup is very hot and it can cause painful burns if it accidentally spills or splatters. With the mixer running on low, carefully pour the hot syrup in a thin stream into the gelatin. Once all of the syrup is poured in, add the mint extract, the green food coloring, and the salt, then gradually raise the speed until the mixer is on high. Beat the marshmallow until it is shiny, fluffy, and very thick, about 12 minutes.

5. Use a greased spatula to scrape the marshmallow into the prepared pan. Smooth it into an even layer and allow it to sit and set up, uncovered, overnight.

6. The next day, dust your work surface with some of the cornstarch/sugar mixture. Lift the marshmallow from the pan using the foil as handles, and flip it facedown on the prepared surface. Peel the foil off the top of the marshmallow. Grease a large chef’s knife, and cut the marshmallow into very small squares--an inch or less is a good size. You can dust the sides with some of the sugar/starch to prevent sticking, but the coating does not need to be thick, as they will soon be covered with fudge.

7. Prepare the fudge coating by combining the cream and 2/3 cup corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil and boil it for one minute.

8. Remove the pan from the heat and stir in the chocolate, stirring constantly until the chocolate is melted. Add 1/2 cup of powdered sugar and stir until the mixture is smooth and the sugar is incorporated. You should have a smooth chocolate fudge that is liquid enough to allow dipping, but thick enough so that it will set up around the marshmallow without being too sticky. If the texture is too thick, add a bit of warm cream, and if it’s too thin, add more powdered sugar. It might take a little experimenting to figure out the perfect fudge texture.

9. Cover a baking sheet with foil, and dust the foil with a little unsweetened cocoa powder--this will prevent the fudge-covered marshmallows from sticking to the foil. Dip a marshmallow into the fudge, submerging it completely, then remove it with a fork and scrape the bottom across the lip of the pan to remove excess fudge. Place the dipped marshmallow on the cocoa-covered baking sheet. If necessary, adjust the fudge’s texture as explained above. Continue with remaining fudge and marshmallows. If you have excess fudge, you can pour it into a small container and refrigerate it until set, to produce a nice little snack.

10. Refrigerate the Fudge-Dipped Mint Marshmallows until the fudge is set, about one hour. Remove them from the foil and place them in candy cups to serve. Fudge-Dipped Mint Marshmallows can be stored in an airtight container in the refrigerator, with waxed paper between the layers, for up to a week.