Chocolate Peppermint Marshmallows

Chocolate Peppermint Marshmallows

I never really understood why some people liked marshmallows. Sure I enjoy them in s’mores, but that’s the melty, gooey kind. I would never just snack on one or think, gosh I could really go for a marshmallow right around now. Clearly I had never had a fresh home made marshmallow. Totally different. Not even similar. These are soft, taste great, and for me most importantly, not all dry and papery on the outside. Making them was easier than Italian meringue but not going to lie, it was messy! And I had to wait for them to set so I could get them out of the pan and cut them. I finished mine off with a quick dip in chocolate and some crushed candy cane but I already have several variations in mind. Can you guess what I’ll be making next??

Chocolate Peppermint Marshmallows

Home-made marshmallows dipped in chocolate and crushed candy canes make for a perfect holiday treat!

Prep Time 35 minutes
Servings 36 marshmallows

Ingredients

  • 4 packets unflavored gelatin
  • 1 1/2 cups ice cold water divided
  • 1 1/3 cups light corn syrup
  • 3 cups granulated sugar
  • 1 1/2 cups confectioners' sugar
  • 1/4 tsp salt
  • 2 cups semisweet chocolate
  • 2 cups crushed candy canes
  • 1 1/2 tsp vanilla
  • 1/4 tsp peppermint oil

Instructions

  1. Grease a 9 by 9 inch baking pan with vegetable oil and dust liberally with confectioners' sugar.

  2. Add 3/4 cup of water, granulated sugar, corn syrup and salt to a saucepan and bring to a boil. Stir until sugar is dissolved then leave alone and cook until mixture reaches 240F on a candy thermometer. 

  3. At the same time add 3/4 cup of the ice water and the gelatin to the bowl of a stand mixer fitted with a whisk attachment. The gelatin will dissolve and soften by the time the sugar mixture reaches 240F.

  4. With the mixer on low, slowly add the hot sugar mixture to the gelatin. Gradually increase the mixer speed to high and beat until mixture is very thick and white, about 12 minutes. 

  5. Beat in vanilla and peppermint oil then pour into prepared pan. To smooth the top out use a clean wet hand to press the surface smooth. If you want a very smooth top, it will be messy so you might be ok with a more rustic appearance if you don't want sticky hands. 

  6. Set aside and allow to set up and dry out a bit. This can be anywhere between 3 and 12 hours. 

  7. To unmold the marshmallow run a knife long the side of the pan and then pull it out gently.  This will be tricky but just be gently and persistent, you can use a spatula to help as well. You can also line the greased pan in parchment paper, then brush the parchment with oil and then pour in the marshmallow to prep the pan. 

  8. Cut the marshmallows into cubes, lightly dust with confectioner' sugar and then press a stick into the center of one side. 

  9. Dip in melted and cooled chocolate and tap off the excess.

  10. Dip into crushed candy can and allow to dry.

Recipe Notes

Marshmallow recipe adapted from Martha Stewart.

marshmallow-13

Here’s the amount of smoothing I was willing to do. You have to wet your clean hand and just press out the bumps, wash your hands and repeat until your satisfied.

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If you’re wondering how to cut super-sticky marshmallows… Rub a thin layer of vegetable oil on your knife’s blade and dust with confectioners’ sugar. You will have to clean your knife and re-oil and dust periodically.

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Stick handles onto the marshmallows. I used cake pop sticks.

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Give them a quick dip in chocolate and tap off the excess.

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A little crushed candy cane to finish it all off.

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If your marshmallow has too much chocolate on it, the candy cane will slide right off of it.

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Luckily I had a lot of “misshapen” marshmallows to snack on leaving me enough to photograph for this post…

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Give the recipe a try and let me know what you think!

 

2 Comments

  1. Pingback: Recipes I’ve got to try… – Sheridan Plummer

  2. I tried this recipe on Friday and it seems to have turned out well. (Just the marshmallow part, anyway). We didn’t have corn syrup so I looked for non-cs recipes after we’d already started softening the gelatin and putting sugar and water together in the saucepan, oops! We ended up subbing in 1 cup of honey and another 1/3 cup sugar. Rounded the vanilla up to 2 tsp since we weren’t going for mint, adding that and the salt once it was in the mixer.. It made about twice as much as you have pictured, even though we lost about 1/2 or 3/4 cup of the syrup when it boiled over at one point! Some additional words on how long it will take and how high to have the heat would have been helpful. We finally quit when it got close to 235 as it had been 230 for ages and 235 is listed as the beginning of “soft ball stage.” It didn’t seem to behave correctly when dripped into ice water, but it whipped up very nicely and filled the 9″ square pan to the brim – possibly a little higher than the brim in the middle! I might try this coated form with a few later this week/month, as it made enough to last till next Christmas.

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