Chocolate Dipped Peppermint Marshmallows Recipes

CHOCOLATE DIPPED PEPPERMINT MARSHMALLOWS

Steps:

• Lightly oil a 9 x 13-inch baking pan, line with parchment paper, and lightly oil the paper. Set aside.
• In bowl of stand mixer, fitted with whisk attachment, add ¾ cup (180 mL) of cold water. Sprinkle the surface of water with the powdered gelatin - but do not agitate. Allow the gelatin to sit for 5 minutes.
• Combine the granulated sugar, corn syrup, salt, and an additional ¾ cup (180 mL) of water in a medium saucepan. Stir over medium heat until the sugar has dissolved. Turn up heat to medium-high and bring the sugar mixture to a low boil until a candy thermometer reaches 238°F (114°C).
• Remove the mixture from heat and slowly pour it into the gelatin mixture, while the mixer is over low speed. Gradually turn the mixture to high speed and continue to beat for another 12 to 15 minutes, or until the mixture is stiff and holds peak. Beat in the vanilla and peppermint extract.
• Pour the marshmallow mixture into the prepared baking sheet and smooth with an offset spatula. Allow to sit uncovered for 3 to 4 hours, or until the marshmallow has set completely.
• Sift 1 cup (120g) of powdered sugar over a large sheet of wax or parchment paper. Unmold the marshmallow onto the powdered sugar (trim the edges with a lightly oiled sharp knife to remove any jagged edges). Using a lightly oiled large straight-edged knife, cut the marshmallows into 1½-inch squares. Sift another ½ cup (60g) of sifted powdered sugar into a medium bowl. Toss each marshmallow lightly in powdered sugar. Set the marshmallows aside on a large baking sheet, setting them apart slightly.
• Place the candy canes in a large Ziplock bag, squeezing out any excess air. Using a rolling pin or the edge of a large wooden spoon, crush the candy canes until they are in small uniform pieces for sprinkling.
• Place 8 ounces of glazing milk or dark chocolate in a microwave-safe bowl. Heat in the microwave in 15 second increments stirring with a spatula between each interval. Allow to cool until barely lukewarm and dip the marshmallows , one at a time, into the melted chocolate until they are coated halfway up the sides. Allow any excess chocolate to drip into bowl, then set on a baking sheet - chocolate side facing up. Repeat with the remaining marshmallows.
• Allow the chocolate to set for a few minutes (depending on the temperature of your kitchen, this may take longer) then sprinkle the chocolate lightly with crushed candy cane. Note: If the chocolate is too warm or not set enough, the candy cane will melt or sink into the chocolate. If the chocolate sets for too long, they will not stick.
• Serve the marshmallows immediately with hot chocolate or transfer to an airtight container - separating the layers of marshmallows with layers of wax paper. Store in a cool place and use within 2 to 3 days.

HOMEMADE PEPPERMINT MARSHMALLOWS DIPPED IN CHOCOLATE RECIPE - (4.6/5)

Steps:

• Lightly spray a 13x9-inch metal baking pan with nonstick cooking spray. Sift the powdered sugar and completely coat the bottom and sides of the pan. Return the remaining sugar to the bowl for later use. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla and peppermint extract during the last minute of whipping. While the mixture is whipping prepare the pans as follows. When ready, pour the mixture into the prepared pan, using a lightly oiled (or baking spray) off-set (or regular) spatula for spreading evenly into the pan. If adding the red food color, add some random drops and then swirl with a toothpick. Dust the top with enough of the remaining powdered sugar to lightly cover. (Reserve the rest for later.) Cover the pan with foil and shake up, down and sideways. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. To cut the marshmallows, I had great success with a very sharp knife, sprayed with non-stick spray. Turn the marshmallows out onto a cutting board, lightly dusted with powdered sugar. Cut into 1-inch squares using sharp knife, or pizza wheel dusted with confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. TIP: I cut strips of marshmallow, the placed them back into the baking pan, dusted with extra powdered sugar. I then gently pressed sugar on all of the freshly cut sides, so that they wouldn't be sticky. That technique worked great! Store in an airtight container for up to 3 weeks. I bagged a few marshmallows in a clear cellophane bag (ordered on Etsy.com) and tied them with ribbon. They are perfect for hot chocolate. TO COAT IN CHOCOLATE: Cut the chocolate into small chunks and place in a glass bowl, over a pot of simmering water. Do not let the bowl touch the water! Once melted, stir to smooth. Have a baking sheet, covered with wax paper on standby. If using cake pop sticks, dip the stick into the chocolate at about 1/4-inch deep. Carefully plunge the stick into the marshmallow. Dip the bottom of the marshmallow to coat the bottom and slightly up the side. Set on the wax paper. Allow the dipped marshmallows to set for at least at hour. I placed 2 to 3 marshmallows in tall cellophane bags and tied them with a ribbon.