Ingredients
The following ingredients have 4 Servings
- 6 teaspoons unflavored powder gelatin
- 1 cup (8floz/225ml) warm water, (divided )
- 1 1/2 cups (12oz/ 340g) sugar
- 1 cup (10oz/283g) light corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup (¾ oz/21g) confetti sprinkles
- a few drops pink food coloring
- 1/4 cup (1oz/28g) cocoa powder
- 1/2 teaspoon mint extract or peppermint oil
- 1/2 cup (3oz/85g) chocolate chips
- green food coloring
- 1/4 cup (35g/ 1 1/4oz) powdered sugar
- 1/4 cup (35g/ 1 1/4oz) cornstarch
Instruction
- Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. This is called sponging. Have the whisk attachment standing by.
- In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium heat until the sugar has dissolved. Do not let it boil at this stage.
- Clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, roughly 15 to 20 minutes, maybe more. You are aiming to reach soft ball stage on the thermometer. (I strongly recommend watching the video above for more detailed instruction)
- Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm when you touch the bottom of the bowl, approximately 12 to 14 minutes.
