Mint Chocolate Marshmallows

Instructions

1. 1

   In a medium saucepan, combine the corn syrup, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.

   Tip: Use a candy thermometer to monitor the temperature.

2. 2

   Bring the mixture to 230°C, then remove from heat. Stir in the gelatin until dissolved.

   Tip: This step can be tricky, so be patient.

3. 3

   Let the mixture cool slightly, until it reaches 150°C.

   Tip: This is the optimal temperature for whipping the egg whites.

4. 4

   In a separate bowl, whip the egg whites until stiff peaks form.

   Tip: Add a few drops of peppermint extract to the egg whites for an extra boost of flavor.

5. 5

   Fold the whipped egg whites into the sugar mixture until well combined.

   Tip: Be careful not to deflate the mixture.

6. 6

   Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

7. 7

   Fold the melted chocolate into the marshmallow mixture until well combined.

   Tip: Add a few drops of peppermint extract for an extra kick.

8. 8

   Add the confectioner's wax to the mixture and stir until combined.

   Tip: This will help the marshmallows retain their shape.

9. 9

   Pour the mixture into a greased 20x20cm pan and let set at room temperature for 30 minutes.

   Tip: Once set, remove from the pan and cut into desired shapes.

10. 10

    Dust the marshmallows with powdered sugar and serve.

    Tip: Optional: garnish with a few fresh mint leaves.