Peppermint Chocolate Marshmallows Recipes

CHOCOLATE DIPPED PEPPERMINT MARSHMALLOWS

Steps:

• Lightly oil a 9 x 13-inch baking pan, line with parchment paper, and lightly oil the paper. Set aside.
• In bowl of stand mixer, fitted with whisk attachment, add ¾ cup (180 mL) of cold water. Sprinkle the surface of water with the powdered gelatin - but do not agitate. Allow the gelatin to sit for 5 minutes.
• Combine the granulated sugar, corn syrup, salt, and an additional ¾ cup (180 mL) of water in a medium saucepan. Stir over medium heat until the sugar has dissolved. Turn up heat to medium-high and bring the sugar mixture to a low boil until a candy thermometer reaches 238°F (114°C).
• Remove the mixture from heat and slowly pour it into the gelatin mixture, while the mixer is over low speed. Gradually turn the mixture to high speed and continue to beat for another 12 to 15 minutes, or until the mixture is stiff and holds peak. Beat in the vanilla and peppermint extract.
• Pour the marshmallow mixture into the prepared baking sheet and smooth with an offset spatula. Allow to sit uncovered for 3 to 4 hours, or until the marshmallow has set completely.
• Sift 1 cup (120g) of powdered sugar over a large sheet of wax or parchment paper. Unmold the marshmallow onto the powdered sugar (trim the edges with a lightly oiled sharp knife to remove any jagged edges). Using a lightly oiled large straight-edged knife, cut the marshmallows into 1½-inch squares. Sift another ½ cup (60g) of sifted powdered sugar into a medium bowl. Toss each marshmallow lightly in powdered sugar. Set the marshmallows aside on a large baking sheet, setting them apart slightly.
• Place the candy canes in a large Ziplock bag, squeezing out any excess air. Using a rolling pin or the edge of a large wooden spoon, crush the candy canes until they are in small uniform pieces for sprinkling.
• Place 8 ounces of glazing milk or dark chocolate in a microwave-safe bowl. Heat in the microwave in 15 second increments stirring with a spatula between each interval. Allow to cool until barely lukewarm and dip the marshmallows , one at a time, into the melted chocolate until they are coated halfway up the sides. Allow any excess chocolate to drip into bowl, then set on a baking sheet - chocolate side facing up. Repeat with the remaining marshmallows.
• Allow the chocolate to set for a few minutes (depending on the temperature of your kitchen, this may take longer) then sprinkle the chocolate lightly with crushed candy cane. Note: If the chocolate is too warm or not set enough, the candy cane will melt or sink into the chocolate. If the chocolate sets for too long, they will not stick.
• Serve the marshmallows immediately with hot chocolate or transfer to an airtight container - separating the layers of marshmallows with layers of wax paper. Store in a cool place and use within 2 to 3 days.

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.

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.

EASY PEPPERMINT MARSHMALLOWS

Steps:

• Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; dust with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
• In 2-quart saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.
• Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Pour into baking dish, patting lightly with wet hands. Drop food color randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Let stand uncovered at least 8 hours or overnight.
• Dust cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.

HOMEMADE PEPPERMINT MARSHMALLOWS DIPPED IN CHOCOLATE RECIPE - (4.6/5)

Steps:

• Lightly spray a 13x9-inch metal baking pan with nonstick cooking spray. Sift the powdered sugar and completely coat the bottom and sides of the pan. Return the remaining sugar to the bowl for later use. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, approximately 7 to 8 minutes. 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, approximately 12 to 15 minutes. Add the vanilla and peppermint extract during the last minute of whipping. While the mixture is whipping prepare the pans as follows. When ready, pour the mixture into the prepared pan, using a lightly oiled (or baking spray) off-set (or regular) spatula for spreading evenly into the pan. If adding the red food color, add some random drops and then swirl with a toothpick. Dust the top with enough of the remaining powdered sugar to lightly cover. (Reserve the rest for later.) Cover the pan with foil and shake up, down and sideways. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. To cut the marshmallows, I had great success with a very sharp knife, sprayed with non-stick spray. Turn the marshmallows out onto a cutting board, lightly dusted with powdered sugar. Cut into 1-inch squares using sharp knife, or pizza wheel dusted with confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. TIP: I cut strips of marshmallow, the placed them back into the baking pan, dusted with extra powdered sugar. I then gently pressed sugar on all of the freshly cut sides, so that they wouldn't be sticky. That technique worked great! Store in an airtight container for up to 3 weeks. I bagged a few marshmallows in a clear cellophane bag (ordered on Etsy.com) and tied them with ribbon. They are perfect for hot chocolate. TO COAT IN CHOCOLATE: Cut the chocolate into small chunks and place in a glass bowl, over a pot of simmering water. Do not let the bowl touch the water! Once melted, stir to smooth. Have a baking sheet, covered with wax paper on standby. If using cake pop sticks, dip the stick into the chocolate at about 1/4-inch deep. Carefully plunge the stick into the marshmallow. Dip the bottom of the marshmallow to coat the bottom and slightly up the side. Set on the wax paper. Allow the dipped marshmallows to set for at least at hour. I placed 2 to 3 marshmallows in tall cellophane bags and tied them with a ribbon.