Homemade Marshmallows with Chocolate and Peppermint

Homemade Marshmallows with Chocolate and Peppermint are homemade vanilla marshmallows dipped in dark chocolate and peppermint crunch.  They’re perfect for your hot chocolate, gift-giving…or just plain old eating!

flavor the moments

My blog does not reflect my home at all right now.  There are no Christmas treats lingering, and there’s barely a trace of Christmas left anywhere in the house, except for my poinsettia plant.  That being said, I feel a bit odd posting this Christmas-y post right now, but I can’t wait until next Christmas to share these marshmallows with you.  You may actually have leftover candy canes, and it is still hot chocolate season.  These marshmallows in your cocoa are the perfect way to warm up on a cold, winter night. 🙂

flavor the moments

This year, I decided to give hot chocolate themed gifts instead of a slurry of cookies, which included a homemade dark chocolate hot cocoa mix, hot cocoa cookies topped with homemade marshmallows (coming soon!), and these Homemade Marshmallows with Chocolate and Peppermint.  I’d been dying to make homemade marshmallows for the longest time, and I loved the idea of dipping them in dark chocolate and peppermint.  Can you imagine what they’re like in hot cocoa when the chocolate and peppermint melt into the cocoa?  Yes…it’s heavenly!

flavor the moments

Clearly I made up for lost time in the chocolate peppermint department once I got on break from school, as I made a batch of Peppermint Bark, Dark Chocolate Peppermint Mocha Cupcakes, and these marshmallows within two days of one another.  It’s one of the flavor combinations that I look forward to the most in the winter, so I’ve definitely had my fill now.  🙂

flavor the moments

Getting back to these marshmallows now…it’s completely worth the time making your own.  It’s nice knowing exactly what ingredients are going into them, which is basically sugar on top of sugar with sugar on top, but there’s no chemicals or preservatives.  Are they health food?  No, but they are gluten-free and there are worse things!  Making your own marshmallows can be a sticky situation for sure, but that means you get to lick you fingers, and I know you’re going to want to. Besides…marshmallows are just fun, plain and simple. 🙂

flavor the moments

Homemade Marshmallows with Chocolate and Peppermint
 
Prep time
Total time
 
Homemade Marshmallows with Chocolate and Peppermint are homemade vanilla marshmallows dipped in dark chocolate and peppermint crunch. They're perfect for your hot chocolate, gift-giving…or just plain old eating!
Serves: About 24 large marshmallows
Ingredients
  • 1 cup water, divided
  • 3 envelopes unflavored gelatin
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon sea salt
  • 2 teaspoons pure vanilla extract
  • 2-3 cups powdered sugar, sifted
  • 1 cup dark chocolate, melted (I used Guittard extra dark chocolate chips)
  • Crushed candy canes or Peppermint Crunch
Instructions
  1. Line a 13x9" pan with parchment paper, cutting from each of the four corners of the paper down to the bottom corner of the pan so that the paper lays flat. Sift 3 tablespoons or so of powdered sugar over the parchment paper. Set aside.
  2. Place ½ cup of the water into a stand mixer fitted with the whisk attachment. Sprinkle gelatin over the water slowly, waiting for the gelatin to absorb before sprinkling more, until all 3 envelopes have been added. Allow to soften 15 minutes.
  3. In a 2 quart saucepan, place the granulated sugar, corn syrup, salt, and a ½ cup water over medium heat until the sugar has dissolved and the mixture comes to a boil. Cover the pot and boil for 2 minutes. Remove the lid and increase the heat to high, and boil without stirring until the mixture reaches a temperature of 240 degrees on a candy thermometer, about 10 minutes.
  4. Turn the mixer on low, and pour the hot syrup slowly into the gelatin mixture. Gradually increase the heat to high, and beat until the mixture has tripled in volume and is thick and stiff, about 10 minutes. Add the vanilla extract and beat 30 seconds or until incorporated.
  5. Scrape the mixture into the prepared pan and spread as evenly as possible. Sprinkle with 3 more tablespoons of sifted powdered sugar, and let stand uncovered for 12 hours.
  6. Remove the parchment from the pan, and cut the mixture into marshmallows using a very sharp knife. Toss into sifted powdered sugar until coated, then shake off the excess. Store marshmallows in an air tight container in a cool, dry place.
  7. Place the dark chocolate in a heat proof bowl and place in a bain marie or double boiler until melted. Dip the marshmallows into the chocolate, or spread the chocolate onto the marshmallows with a knife, and immediately sprinkle with the crushed candy canes or peppermint crunch. Let stand until set. Enjoy!
Notes
Total time above includes the 12 hours of set time for the marshmallows.

If you're like me and you can't stand crushing candy canes, you can purchase Peppermint Crunch from King Arthur Flour!

Marshmallow recipe adapted from Joy of Baking.