3tablespoonsgelatin, see [where to find grass-fed bovine gelatin]
¾cupcold water
2cupscane sugar
½cuphoney, preferably with a neutral flavor
½cupcold water
¼teaspoonsea salt
2teaspoonspeppermint extract, optional
1cuppowdered sugar, for dusting (see [how to make your own homemade powdered sugar])
crushed candy canes, for dusting, optional
Instructions
First, prepare your work space and equipment, as you won't want to do this as you go. Liberally butter a 9x13 pan or lay out 2-3 sheets of parchment paper, approximately two feet long each. Prepare piping bags if using.
In the bowl of an electric mixer fitted with the whisk attachment, pour in the 3/4 cup cold water and sprinkle the gelatin over. Let sit.
Meanwhile, place the sugar, honey, 1/2 cup cold water, and salt in a heavy-bottomed saucepan, preferably about 3-quart size and one from which it's easy to pour. Place the pan over low heat and stir until the sugar is dissolved. Increase the heat to medium and boil, without stirring, until the sugar syrup reaches 250°F, 12-13 minutes.
(You may note this is a slightly higher temperature than "regular" marshmallows, and this is intentional. I like my mini-marshmallows to have a bit more "chew" in them. If you don't share this desire and would prefer them as light and fluffy as possible, pull the syrup off the heat at 240°F. This is also why I don't add the traditional egg-white meringue, just in case you were wondering. :) )
When the syrup reaches the desired temperature, turn the mixer on medium-low and slowly pour the syrup over the gelatin, drizzling the syrup down the sides of the bowl, if possible. Add mint extract if using.
When all the syrup has been added, increase the speed and beat on high until the mixture is off-white, glossy, thick, and nearly tripled in volume, about 8 minutes.
Scrape the marshmallow creme into your prepared piping bags OR into the buttered pan. If you'd used the pan, smooth the top and set aside. If you're using the piping bags, pipe several long strips down the length of each sheet of parchment paper, about 1/2-inch wide each, fitting as many strips on the paper as possible without touching. Work quickly, as the marshmallow will begin to set right away and you'll no longer be able to pipe smooth strips.
Let sit for 6-24 hours, then prepare to cut the marshmallow. Place powdered sugar in a bowl and have at hand.
If the marshmallow is the pan, lift the marshmallow up and out, then using a large powdered-sugar-dusted knife, slice the marshmallow into 1/2-inch cubes (or whichever size and shape works for you).
If you piped the marshmallow onto the parchment paper, use a pair of powdered-sugar-dusted scissors to snip the strips into 1/2-inch pieces.
Place the diced marshmallows into the powdered sugar or the crushed candy canes and toss until there are no sticky sides left. Place in the hot chocolate mix or store in a jar in a cupboard for up to one month.