chocolate crème de menthe marshmallows

How To Make chocolate crème de menthe marshmallows

• Step 1
  EQUIPMENT NEEDED: Pastry brush; 1 (9") square baking pan; small, fine-mesh sieve; 4 1/2 qt or larger stand mixer fitted with the whisk attachment; candy thermometer; wire rack set over a baking sheet
• Step 2
  Brush the bottom & sides of a 9" square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.
• Step 3
  Put 1/3 C water & crème de menthe in a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl & stir briefly to make sure all the gelatin is in contact with water & crème de menthe. Let soften while you make the sugar syrup.
• Step 4
  In a heavy 4 qt saucepan, combine the granulated sugar, corn syrup, salt & 1/2 C water. Place over moderate heat & bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup & continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240 degrees F. (soft-ball stage). Remove the saucepan from the heat & let stand briefly until the bubbles dissipate slightly.
• Step 5
  With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high & beat until the marshmallow is very thick & forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the peppermint extract & the green food coloring, adding more for a darker green color.
• Step 6
  Scrape the marshmallow into the prepared pan (it will be very sticky) & use wet fingertips to spread it evenly & smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky & you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
• Step 7
  Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) & invert onto the cutting board. Dust the top with confectioners' sugar. Brush a long thin knife or a chef's knife with vegetable oil & dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For rectangular marshmallows, cut lengthwise into 8 strips, then crosswise into fourths, to form a total of 32 rectangles.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess.
• Step 8
  In a dry metal bowl set over a pan of barely simmering water, melt the chocolate & shortening, stirring until smooth. Working with 1 marshmallow at a time, brush the marshmallow again to remove any excess confectioners' sugar then dip one smooth side about 1/8" into the chocolate to coat it, scraping any excess chocolate on the edge of the bowl. Transfer, chocolate side up, to a wire rack set over a baking sheet & let stand until the chocolate is set.
• Step 9
  DO AHEAD: Marshmallows without chocolate can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month. Chocolate dipped marshmallows can be stored in the same manner, but will only keep for about 2 days.
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