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There are a few treats that, once I start nibbling, I can’t stop. These homemade mint chocolate chip marshmallows are one of those rare weaknesses. I can honestly say they might even beat a bowl of mint chocolate chip ice cream—and I really like ice cream.
Making Mint Chocolate Chip Shamrock Marshmallows
I used to think homemade marshmallows were more trouble than they were worth—why make them when you can buy a bag for cheap? I was wrong. Once you try homemade marshmallows, you’ll understand the difference. Their texture, flavor and freshness are unbeatable compared to store-bought.
If you love holiday-themed treats, these are worth the effort. I wanted shamrock-shaped marshmallows for St. Patrick’s Day, and that required starting from scratch. The result is a soft, minty marshmallow studded with mini chocolate chips and colored a festive green—perfect for cocoa or snacking straight from the plate.
Homemade Marshmallows
These mint chocolate chip marshmallows are thin by design and work wonderfully as a cocoa topper or a handheld treat. Once the mixture sets, use a shamrock cookie cutter to make a stack of festive marshmallows. If the cutter sticks, a quick spritz of non-stick spray helps.
They’re easy to make with a few common baking ingredients and a candy thermometer. The key steps are blooming the gelatin, boiling the sugar syrup to the soft-ball stage, then whipping everything until it triples in volume. Add peppermint extract, green coloring, and mini chocolate chips at the end, pour onto a prepared sheet, and let it set overnight.
Enjoy them in hot cocoa or on their own. Store the finished marshmallows in an airtight container to keep them soft.
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Mint Chocolate Chip Shamrock Marshmallows
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Ingredients
- 2 envelopes unflavored gelatin
- 1 ½ cups sugar
- ⅔ cup light corn syrup
- ⅛ tsp salt
- 1 to 2 tsp peppermint extract
- green food coloring
- ⅓ to ¼ cup mini chocolate chips
- Non-stick cooking spray
Instructions
- Spray a 12 by 17 inch rimmed baking sheet with cooking spray. Line it with parchment paper and spray the parchment. Set aside. (If you don’t have a 12×17 pan, a similarly sized pan will work; marshmallows may be thicker.)
- In a mixing bowl, add 1/3 cup cold water and sprinkle the gelatin evenly over it. Allow the gelatin to soften for about 5 minutes.
- In a medium saucepan, combine the sugar, corn syrup, salt and 1/3 cup water. Cover and bring to a boil. Remove the lid, clip in a candy thermometer, and stir occasionally until it reaches 238°F (soft-ball stage), about 5 minutes.
- With the mixer running on low, slowly pour the hot syrup in a steady stream down the side of the bowl with the gelatin.
- Gradually increase the mixer speed to high and beat until thick and nearly tripled in volume, about 12 minutes. Add the peppermint extract and green food coloring, and beat 1 more minute until color is even.
- Stir in the mini chocolate chips by hand.
- Pour the marshmallow mixture onto the prepared baking sheet and smooth with a spatula sprayed with non-stick spray. Let stand uncovered at room temperature overnight to set.
- The next day, use a shamrock-shaped cookie cutter to cut out as many marshmallows as possible. If sticky, spray the cutter with non-stick spray. Store marshmallows in an airtight container.
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimated nutrition.
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