Winter is officially here and that also means hot cocoa weather is here. I feel it in my bones. We’ve actually had our first dusting of snow here in Kentucky and my outdoor thermometer is hovering at around 32 degrees. I am in a full-blown hot cocoa mode! Hot cocoa with whipped cream or large homemade marshmallows… I’m not picky, however the thought of large pillowy soft homemade marshmallows melting into a cup of hot cocoa has really sounded appealing to me here lately.
A few days before Christmas I came up with a wonderful idea. Make some homemade marshmallows, but not just any flavor. A flavor to add to the holiday spirit…Peppermint!!! Have you ever had a cup of hot peppermint cocoa. Williams Sonoma use to make a wonderful peppermint hot chocolate mix, so how could I go wrong with a peppermint marshmallows. Peppermint marshmallows meet hot cocoa!! Okay…so I didn’t get this recipe posted by Christmas, but I’m posting it in time for those cold winter months ahead.
You’re probably thinking that homemade marshmallows are hard to make, but trust me they are not. There’s 3 basic steps to making homemade marshmallows…
- Blooming – Simply dissolving some yeast in water and allowing it to set a few minutes.
- Syrup – Cooking some water and sugar together until the sugar dissolves. This is called a simple syrup.
- Mallowing – Beating the yeast and syrup together in a large bowl until it looks like marshmallow fluff.
The easy part…spreading the fluffy mixture into a dish…allowing it to set a few hours and cutting it into large pillowy marshmallows…
The yummy part…dropping one in a cup of hot cocoa and watching it begin to melt before taking your first delicious sip!
These marshmallows also make great gifts!!
- 4 1/2 teaspoons unflavored powdered gelatin
- 1/2 cup cold water
- 1/2 cup light corn syrup, divided
- 3/4 cup sugar
- 1/4 cup water
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 teaspoons pure peppermint extract
- 1/2 cup Classic Coating plus more for dusting
- 1 1/2 cups powdered sugar
- 1 cup cornstarch
- Whisk together the water and gelatin in a small microwave safe bowl and set aside. It needs to set for at least five minutes to allow the gelatin to soften.
- Add 1/4 cup of the corn syrup to the bowl of a stand mixer and set aside while cooking the simple syrup.
- Add the remaining 1/4 cup of corn syrup, the sugar, water and salt to a medium saucepan. Bring to a boil over high heat, stirring occasionally. Cook until mixture reaches 240 degrees on a candy thermometer (soft ball stage) and remove from heat.
- Meantime, place the bowl of gelatin and water in a microwave and heat for 30 seconds to soften the mixture. Add the mixture to the corn syrup in the stand mixer bowl. Turn the mixer on low and allow it to continue running on low until the syrup mixture reaches 240 degrees.
- With the mixer running on low speed, slowing pour the hot syrup into the mixing bowl. Turn mixer to medium speed and mix for 5 minutes. Turn mixer to medium high speed and mix for an additional 5 minutes. Add the vanilla and peppermint extracts and mix on highest speed for 2 minutes.
- Add a tiny bit of red gel food coloring. Turn mixer on low speed and allow the whisk attachment to rotate twice and stop it, or remove the whisk attachment and use your hand to lightly whisk in the food coloring.
- Spread the mallow mixture into the prepared pan, using an offset spatula to spread it into the corners. Liberally dust the top of the mallow mixture with the classic coating. Allow the mallow mixture to set in a cool dry place for at least 6 hours.
- Run a sharp knife around edges of pan. Invert the marshmallow slab onto a counter or piece of parchment paper. Sift some of the classic coating over the top. Using a pizza cutter or sharp knife, cut into desired shapes. Dip any sticky edges in more of the classic coating. Shake off any excess coating.
- Store marshmallows in an airtight container for up to two weeks.
- Whisk the powdered sugar and cornstarch together in a medium bowl. Store in an airtight container. Use as needed for dusting marshmallows.
- Yield equals 24 if cut into 1 1/2 inch marshmallows.