Homemade Marshmallows with Chocolate and Peppermint
Homemade Marshmallows with Chocolate and Peppermint are easy, homemade peppermint marshmallows drizzled with chocolate and topped with peppermint crunch!
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. 🙂
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, 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 drizzling them with 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!
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.
Chocolate and peppermint is one of the flavor combinations that I look forward to the most in the winter, so I’ve definitely had my fill now. 🙂
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? Of course not, but they are gluten-free and not full of preservatives! 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. 🙂
- 1 cup water, divided
- 3 envelopes unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon sea salt
- 2 teaspoons peppermint extract
- 2-3 cups powdered sugar, sifted
- 1 cup dark or semi-sweet chocolate
- 1 teaspoon coconut oil (may substitute with butter or another type of oil)
- Crushed candy canes or Peppermint Crunch
- Line a 13x9" pan or large rimmed baking sheet 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.
- Place 1/2 cup of the water and gelatin into the bowl of a stand mixer fitted with the whisk attachment and whisk until combined. Allow to soften 15 minutes.
- In a 2 quart saucepan, place the granulated sugar, corn syrup, salt and remaining 1/2 cup water over medium low heat until the sugar has dissolved. Increase the heat to medium and bring to a boil. Cover the pot and boil for 2 minutes. Remove the lid, 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.
- Turn the mixer on low, and pour the hot syrup slowly into the gelatin mixture. Gradually increase the speed to high and beat until the mixture has tripled in volume and is thick and stiff, about 10 minutes. Add the peppermint extract during the last minute of mixing time.
- 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 8-12 hours.
- Remove from the pan, and cut the marshmallows using a very sharp knife. Toss into sifted powdered sugar until coated, then shake off the excess. Place the marshmallows on waxed paper or parchment in a single layer.
- Place the chocolate and coconut oil in a heat proof bowl and stir to combine. Microwave for 1 minute, then stir. If the chocolate hasn't completely melted, microwave for 30 seconds more and stir once again.
- Drizzle the marshmallows with the chocolate and sprinkle the peppermint crunch over the top. Allow to stand at room temperature until set.
- Store the marshmallows in an airtight container at room temperature for 2-3 weeks. Layer between sheets of waxed paper or parchment to prevent sticking.
- Chicago Metallic rimmed baking sheets
- KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer, White (K45SSWH)
- Ateco 1385 Offset Spatula with 4.5-Inch Stainless Steel Blade, Wood Handle, 4.5 Inch
- Wilton Candy Thermometer, Ideal for Precisely Measuring Temperature of Hard Candy, Nougat, or Fudge Mixtures, Clamps to Side of Pan for Accurate Readings, Metal (14.7" Long)
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