Jet Puffed Marshmallow Peppermint Patties Recipes

PEPPERMINT MARSHMALLOWS

Steps:

• Line a 9x9 inch baking dish with lightly greased foil or plastic wrap. Grease another piece of foil or plastic wrap to cover the top, and set aside.
• Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.
• While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
• Pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add vanilla and peppermint extracts, and beat just until blended.
• Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy. Cover the candy with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the candy.
• Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.

PEPPERMINT-CHOCOLATE MARSHMALLOWS

Steps:

• Break rounded portion off top of each candy cane, leaving a straight peppermint stick. Reserve sticks for later use. Place tops in resealable plastic bag; pound with meat pounder or rolling pin until coarsely crushed.
• Cover baking sheet with parchment. Melt chocolate as directed on package. Dip marshmallows, one at a time, 3/4 the way into chocolate; sprinkle immediately with crushed candy. Place on prepared baking sheet.
• Refrigerate 30 min. or until chocolate is firm.
• Insert 1 of the reserved peppermint sticks into center of each marshmallow just before serving.

JET-PUFFED MARSHMALLOW-PEPPERMINT PATTIES

Steps:

• Melt chocolate in microwaveable bowl as directed on package.
• Dip marshmallows, 1 at a time, in chocolate, turning until evenly coated; shake gently to allow excess chocolate to drip back into bowl.
• Place marshmallows in single layer on waxed paper-covered rimmed baking sheet.
• Refrigerate 20 min. or until chocolate is firm.

MARSHMALLOW AND PEPPERMINT BARK RECIPE

Steps:

• Spread white chocolate into thin layer on waxed paper-covered baking sheet. Refrigerate 10 min.
• Cover with semi-sweet chocolate; sprinkle with remaining ingredients.
• Refrigerate 4 hours or until firm. Break into pieces or cut into shapes with cookie cutters.