-
1
Grease 9 X 12 cake pan (I use coconut oil).
-
2
Pour 3/4 cup of water into a dish and add 3 envelops of gelatin.
-
3
Set aside.
-
4
Combine sugar and 1 cup of water into saucepan and cook over low/medium heat stirring until sugar dissolves.
-
5
Increase heat to medium and cook until sugar mixture reaches 257F or hardball stage.
-
6
Whisk egg whites and a pinch of salt in electric mixer until frothy.
-
7
Add gelatin solution to sugar mixture and mix until gelatin fully dissolves.
-
8
Gradually add sugar mixture to frothed egg white mixture whisking continuously on medium speed until mixture has doubled in size.
-
9
Decrease speed and add peppermint oil.
-
10
Continue to whisk until mixture is warm (about 100-110F).
-
11
Pour into prepared cake pan and allow to set at room temperature for 3 hours.
-
12
Topping:.
-
13
In a Vitamix or blender, add sugar and coco powder and process at medium to high speed until powdery.
-
14
Add chocolate chips and blend at low speed until incorporated.
-
15
Sprinkle topping on marshmallow.
-
16
Using a sharp knife, cut marshmallow into squares.
-
17
Coat all sides with topping.
-
18
Note: you can substitute powdered sugar with coco powder however the powdered sugar has cornstarch.
