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Chocolate Peppermint Marshmallows

It’s marshmallow season! I. LOVE. MARSHMALLOWS. Seriously, ask the average person on the street and they might enjoy a marshmallow with hot cocoa or something, but I would prefer them plain. Do you know how sad it is to have them all melt in hot cocoa? Sure the cocoa tastes good, but you’re out of marshmallows, then you have to add more – it’s a whole cycle. The point is, I’m sure people don’t think about marshmallows nearly as often as I do, but the good news is that I’ve solved the conundrum you didn’t know you had – a chocolate peppermint marshmallow! Of course, you can still put these in hot cocoa, but they’re also delicious plain. Also, they’re really customizable, so if you don’t like peppermint, or want another flavor, you can simply swap out the peppermint. So, enjoy!

 

Chocolate Peppermint Marshmallows

Adapted from: The Chew

chocolate peppermint homemade marshamllows

 

Ingredients:

  • 2 envelopes (2 tablespoons) unflavored gelatin
  • 2/3 cup + 1 tablespoon water
  • 3/4 cup corn syrup or honey
  • 1 cup sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons peppermint extract
  • 1 vanilla bean or 1/2 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • pinch of salt

 

chocolate peppermint marshmallows

 

Instructions:

  • Prepare 8×8 or 9×9 pan. To prepare, combine powdered sugar and 1/4 cup cocoa powder. Spray pan and sift half of the powdered sugar/cocoa powder mixture over the pan. Set aside.
  • Combine gelatin and 1/3 of a cup of water in a stand mixer bowl. Set aside.

 

gelatin

 

  • Combine 1/3 of a cup of water, the corn syrup (or honey), salt, and sugar in a pan over medium heat. Stir until the sugar melts, then put in candy thermometer. Note: if you try to put the candy thermometer in earlier it will be too hard to properly stir. Let sugar mixture cook, on medium heat, until the candy thermometer reaches 240 Fahrenheit. This should take about 10 minutes.

 

candy thermometer

 

  • When the mixture reaches the proper temperature pour it in the stand mixture bowl and whisk (with whisk attachment) on low-medium speed for about 1-2 minutes.

 

marshmallow whip

 

  • Add 1/2 cup of cocoa and mix on medium-high speed (about 6 on a KitchenAid) for 10 minutes. It’ll be tempting, but don’t stop the mixer! The mixture should get lighter as time goes on.
  • After 10 minutes, stop the mixer and add the vanilla and the peppermint. Mix on medium-high speed for about 2 more minutes.
  • Pour the mixture into the prepared pan. Use a spatula to scrape out the marshmallow from the bowl. NOTE: Try to get the mixture out as quickly as possible because it gets really sticky really fast!
  • Top marshmallows with remaining cocoa-powdered sugar mixture, sifting it evenly over the top.
  • Allow marshmallows to rest, in pan, for at least 6 hours (preferably overnight), before attempting to cut.

 

I also made peppermint marshmallows. For those, I omitted  1 tablespoon of water from the initial gelatin mixture and I omitted the cocoa. Here are a few photos of those! (NOTE: I accidentally used the wrong size pan – what was I thinking?! – so the marshmallows are much thinner. Still delicious, but not as fluffy)

 

peppermint marshmallows

 

peppermint marshmallows close

 

 

See our other marshmallow recipes: Vegan Marshmallows, Valentine Marshmallows

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