I can’t stop with the peppermint and I still have another recipe to share with you; I’m slightly out of control. Slightly is putting it mildly. Yesterday morning I ate a cupcake for breakfast on my way to work. Yep. It’s the holidays. But once I got to work I drank a green smoothie; they canceled each other out, right?
You know what else it out of control? No one takes my suggestions. Everywhere I have served these marshmallows, I have done so with a side of hot cocoa packets and NO ONE makes hot cocoa. No one. I don’t understand. Marshmallows are a little weird to eat all on their own, but in hot cocoa – magical!
When I drink hot cocoa at home I usually add a splash or two of creme de menthe because I adore chocolate + mint. I’m not one to have marshmallows laying around the house, but their festivity and sweetness adds much to a mug of already decadent hot cocoa. This recipe combines both loves.
To be perfectly honest, part of the reason I made these marshmallows is the color! There is a lot of brown on a typical cookie try, especially when forgoing decorated sugar cookies, and there needs to be some brightness to break up the chocolate. Creamy, dreamy white marshmallows with pink on top are perfect.
Peppermint marshmallows are not just Totes McGoates Adorbs; they are delicious too, obvi! There is strong peppermint flavor from all the extract plus even more flavor from the crushed candy canes on top. Maybe your friends and family will be more open suggestions when you make them these amazing marshmallows and serve them with hot cocoa!
Adapted from Cookie Baker Lynn
Yield – 24 pieces
3 packages unflavored gelatin
1/2 cup cold water
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoons salt
1/2 cup water
1/2 teaspoon peppermint extract
5 candy canes, crushed
powdered sugar for dusting
- Grease a 9×13” pan and sprinkle with powdered sugar.
- Add 1/2 cup of cold water to the bowl of a stand mixer and sprinkle the 3 packages of gelatin on top. Set aside.
- In a medium saucepan add the sugar, corn syrup, salt, and remaining water. Stir until the sugar dissolves. Heat and cook until the syrup reaches 240 ˚F.
- Use the whisk attachment and turn the mixer on low. Drizzle in the hot syrup.
- Keep the mixer on low until the syrup is combined and then turn the mixer on high for about 15 minutes or until the marshmallow is light and fluffy. Add in the peppermint extract and mix until well combined.
- Spread the marshmallow in the pan and sprinkle the crushed the candy canes on top. Let the marshmallows set.
- Liberally sprinkle a surface with powdered sugar. Use kitchen shears to cut the marshmallows into pieces. Dip the edges in more powdered sugar to avoid sticking.
- Store in an airtight container.