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My go-to mint chocolate chip marshmallow recipe. Made with dark chocolate and real peppermint oil, these homemade marshmallows taste just like mint chocolate chip ice cream, but better. Plus, they won’t melt on a hot summer day!
What Inspired This Mint Chocolate Chip Marshmallow Recipe?
Along with vanilla, chocolate, and cookies n’ creme, mint chocolate chip is one of those classic flavors that always seems to appear on the menu board at just about any ice cream shop, no matter where you are.
And for good reason. When mint and chocolate come together, they form an iconic flavor combination that has long been a staple in pastry and confectionery. Thin Mint Girl Scout cookies spring to mind, along with candies such as York Peppermint Patties, Junior Mints (shout-out to this classic Seinfeld episode!), and Aero Peppermint, to name just a few.
I’ve dabbled in plenty of chocolate mint recipes myself, including these strawberry peppermint patties and my favorite dark chocolate mint buttercream brownies. And of course, chocolate peppermint bark is a go-to recipe in many households during the Christmas season.
This mint chocolate chip marshmallow recipe tastes exactly like mint chocolate chip ice cream, but better!
Marshmallow Recipe Ingredients
Finely chopped dark chocolate or miniature chocolate chips will both work well in this recipe. I do not recommend using full-size chocolate chips. Standard size chocolate chips are just a bit too large, and they’ll “weigh down” your marshmallow mixture.
I highly suggest using pure peppermint oil, rather than a baking extract. My go-to is LorAnn Oils Natural Peppermint Oil. If you haven’t worked with natural peppermint oil before, be extra careful when adding it to your marshmallows. Natural peppermint oil is VERY strong, so you really only need a couple of drops. (Pro Tip: Use an eyedropper, not a measuring spoon, to add your oil!)
I usually make marshmallows with a powdered gelatin. However, you can just as easily make this recipe using leaves instead of powder. To do so, visit this page for the proper powder-to-leaf conversion, as well other tips for making marshmallows with leaf gelatin.
I’ve tinted my marshmallow mixture with gel food coloring to give it the same minty green look as a scoop of the classic ice cream. Mint Green or Leaf Green by Chefmaster will both work. Or, omit the green coloring for a more natural look.
Mint Chocolate Chip Marshmallow Tips & Tricks
Pay careful attention to the way you line your tin. Not enough parchment or oil, and your marshmallow will stick to the pan. It should look something like this:
Do not attempt this recipe without a candy thermometer! (My go-to is this Taylor digital thermometer, but any good-quality thermometer will work.) And pay close attention to your the temperature of your sugar mixture. Too cold or too hot, and your marshmallows won’t set properly.
Use plenty of oil or cooking spray. Spray your tin, your spatula, and your knife. (Trust me, it will make your life so much easier.) If you cover your tin of marshmallow overnight, be sure to spray the aluminum foil or plastic wrap you use to cover the slab, otherwise you’ll wake up to find that it has stuck to marshmallow slab and is near-impossible to remove.
Make-Ahead and Storage Suggestions
Homemade marshmallows have a very long shelf life. They will keep well for 3-4 weeks when stored in an airtight container (or tightly sealed plastic food storage bag) at room temperature.
Other marshmallow recipes you might enjoy:
Strawberry Marshmallows
Cookies n’ Creme Marshmallows
Sparkling Champagne Marshmallows
Classic Vanilla Bean Marshmallows
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Mint Chocolate Chip Marshmallows
- Total Time: 30-40 minutes (plus overnight resting time)
- Yield: 1 8x8-inch slab 1x
Description
A mint chocolate chip marshmallow recipe. These taste just like mint chocolate chip ice cream, but they won’t melt on a hot summer day!
Ingredients
210 milliliters water, divided (about 1 cup, divided)
20 grams powdered gelatin* (2 tablespoons)
400 grams granulated sugar (2 cups)
200 grams corn syrup (1/2 cup)
1/4 teaspoon salt
3–4 drops natural peppermint oil, or to taste***
Green gel food coloring
100 grams finely chopped dark chocolate, or mini chocolate chips** (3/4 cup)
Canola oil or nonstick cooking spray, for greasing tin and knife
Coating:
50 grams potato starch (1/3 cup)
50 grams confectioner’s sugar (1/3 cup)
Instructions
Line an 8 x 8-inch square tin with parchment, and coat generously with oil. (See this recipe for the best lining technique!) Set aside until ready to use.
Pour 105 milliliteres (1/2 cup) water into a large mixing bowl (if using a hand mixer), or the bowl of a stand mixer. Sprinkle the gelatin evenly over the water, and set bowl aside.
Combine sugar, corn syrup, remaining water, and salt in a large saucepan. Bring mixture to a boil and boil, without stirring, until syrup reaches 240° F / 116° C on a candy thermometer.
Carefully pour hot syrup into gelatin mixture. Mix on high speed for 2-3 minutes, until mixture begins to thicken. Add peppermint oil and green food coloring and continue to mix on high speed until very thick, about 8-9 minutes more.
Add chopped chocolate and mix on low for 15-30 seconds, just long enough to incorporate the chocolate into the mixture.
Using an oiled spatula, scrape marshmallow mixture into prepared tin. Loosely cover with a well-oiled sheet of aluminum foil. Allow to set until firm, at least 4 hours or overnight.
Cutting and Coating:
In a small bowl, combine potato starch and confectioner’s sugar.
Cover a large chopping board with a sheet of parchment, and dust generously with starch-sugar mixture.
Turn marshmallow slab out onto dusted surface. Sift top of slab with more of the starch-sugar mixture.
Use a well-oiled knife to cut the slab into squares. I like to do six rows of six, which makes 36 generously-sized marshmallows.
Toss cut marshmallows in additional starch-sugar mixture, making sure all sides are coated.
Marshmallows will keep well for several weeks when stored in an airtight container at room temperature.
Notes
*You can also make these marshmallows using leaf gelatin instead of powder. To do so, visit this page for the proper conversion and other recipe tips.
**Finely chopped dark chocolate or miniature chips will both work well in this recipe. I do not recommend using full-size chocolate chips.
***Use pure peppermint oil, rather than a baking extract. My go-to is LorAnn Oils Natural Peppermint Oil.
Pay careful attention to the way you line your tin–not enough parchment or oil, and your marshmallow slab will stick to the pan. Visit this recipe to see a step-by-step guide to lining your marshmallow tin.
- Category: Candy and Confectionery
- Method: Stovetop
- Cuisine: Sweets
