Homemade Peppermint Marshmallows Dipped In Chocolate Recipe 465

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PEPPERMINT-CHOCOLATE MARSHMALLOWS



Peppermint-Chocolate Marshmallows image

Discover Peppermint-Chocolate Marshmallows, a fun holiday recipe to make with the kids! Combine crushed peppermint candy canes and melted semi-sweet chocolate to dip JET-PUFFED Marshmallows. These Peppermint-Chocolate Marshmallows are a tasty treat on a (peppermint) stick!

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 16 servings

Number Of Ingredients 3

16 miniature candy canes
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
16 JET-PUFFED Marshmallows

Steps:

  • Break rounded portion off top of each candy cane, leaving a straight peppermint stick. Reserve sticks for later use. Place tops in resealable plastic bag; pound with meat pounder or rolling pin until coarsely crushed.
  • Cover baking sheet with parchment. Melt chocolate as directed on package. Dip marshmallows, one at a time, 3/4 the way into chocolate; sprinkle immediately with crushed candy. Place on prepared baking sheet.
  • Refrigerate 30 min. or until chocolate is firm.
  • Insert 1 of the reserved peppermint sticks into center of each marshmallow just before serving.

Nutrition Facts : Calories 100, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0.506 g, Sugar 0 g, Protein 0.756 g

CHOCOLATE DIPPED PEPPERMINT MARSHMALLOWS



Chocolate Dipped Peppermint Marshmallows image

Festive homemade chocolate dipped peppermint marshmallows dusted with crushed candy canes. Add to a mug of steaming hot chocolate or box them up and gift to friends during the holidays!

Provided by Laura / A Beautiful Plate

Categories     Chocolate

Time 3h

Number Of Ingredients 10

vegetable oil (for brushing)
3 tablespoons + 1½ teaspoons unflavored powdered gelatin ((4 standard envelopes of Knox) )
3 cups (600g) granulated sugar
1¼ cups light corn syrup
¼ teaspoon Diamond Crystal kosher salt
2 teaspoons pure vanilla extract
⅕ teaspoon pure peppermint extract
1½ cups (180g) powdered sugar
8 ounces (225g) glazing dark or milk chocolate
6-7 peppermint candy canes (crushed)

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.

Nutrition Facts : ServingSize 1 serving, Calories 161 kcal, Carbohydrate 40 g, Protein 1 g, Fat 1 g, Sodium 30 mg, Sugar 38 g

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



Homemade Peppermint Marshmallows Dipped in Chocolate Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 20

EQUIPMENT:
3 (0.25-ounce) packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon pure peppermint extract
1/2 cup confectioners' sugar
red food coloring
nonstick spray
4 to 6-ounces quality dark chocolate, chopped, optional
cake pop sticks
9 x13-inch pan, preferably a metal baking pan that doesn't have round corners
wax paper and aluminum foil
sifter, for powdered sugar
stand mixer with wire whisk attachment or a hand-mixer
non-stick spray
candy thermometer
very sharp knife or pizza cutter

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.

PEPPERMINT MARSHMALLOWS



Peppermint Marshmallows image

These homemade marshmallows with a hint of peppermint are great for adding to a cup of hot chocolate.

Provided by Cari

Categories     Desserts     Specialty Dessert Recipes     Homemade Marshmallow Recipes

Time 4h30m

Yield 40

Number Of Ingredients 8

¾ cup water, divided
3 (.25 ounce) packages unflavored gelatin
⅔ cup light corn syrup
2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons peppermint extract
¼ cup cornstarch
¼ cup confectioners' sugar

Steps:

  • Line a 9x9 inch baking dish with lightly greased foil or plastic wrap. Grease another piece of foil or plastic wrap to cover the top, and set aside.
  • Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.
  • While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
  • Pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add vanilla and peppermint extracts, and beat just until blended.
  • Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy. Cover the candy with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the candy.
  • Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.

Nutrition Facts : Calories 63.1 calories, Carbohydrate 15.7 g, Protein 0.5 g, Sodium 4.7 mg, Sugar 12.2 g

MARSHMALLOWS DIPPED IN CHOCOLATE



Marshmallows dipped in chocolate image

Kids will love making these sweet chewy lollipops decorated with melted chocolate and cake sprinkles

Provided by Caroline Hire - Food writer

Categories     Snack, Treat

Time 15m

Yield Makes 26 approx

Number Of Ingredients 5

50g white chocolate
50g milk chocolate
selection of cake sprinkles
1 bag marshmallows (about 200g)
1 pack lollipop sticks

Steps:

  • Heat the chocolate in separate bowls over simmering water or on a low setting in the microwave. Allow to cool a little.
  • Put your chosen sprinkles on separate plates. Push a cake pop or lolly stick into a marshmallow about half way in. Dip into the white or milk chocolate, allow the excess to drip off then dip into the sprinkles of your choice. Put into a tall glass to set. Repeat with each marshmallow.

Nutrition Facts : Calories 45 calories, Fat 1.2 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6.8 grams sugar, Protein 0.6 grams protein

EASY CHOCOLATE DIPPED MARSHMALLOWS



Easy Chocolate Dipped Marshmallows image

Sweet treats for anytime or occasion. For the kids or dinner parties.This recipe comes from Real Simple February 2009. In 10 minutes you have a great dessert or sweet snack with few ingredients. We made them for the holidays and topped with green sprinkles but you can top with anything your heart desires. The site wouldn't let me use just topping so I had to put ice cream topping but there is no ice cream involved here. You get the idea though. Enjoy this little ditty. ChefDLH

Provided by ChefDLH

Categories     Dessert

Time 20m

Yield 12 marshmallows, 6 serving(s)

Number Of Ingredients 3

12 marshmallows
2 ounces semisweet chocolate, melted
3 tablespoons ice cream topping (such as chopped pistachios, shredded coconut, and crumbled graham crackers also Mini m&ms, sprinkles)

Steps:

  • Melt chocolate one of two ways (see below).
  • Dip half of each marshmallow in the melted chocolate, letting the excess drip off.
  • Then sprinkle with your desired toppings.
  • Serve immediately or chill until firm, about 20 minutes.
  • *************** To melt chocolate*************.
  • Melt chocolate in top of a double boiler or a heat proof bowl set over (not in) a saucepan of simmering water. Cook, stirring occasionally until melted, 2-3 minutes.
  • -or-.
  • Place chocolate chopped up in microwave safe bowl and microwave in 30 sec intervals stirring between each, until melted.

EASY PEPPERMINT MARSHMALLOWS



Easy Peppermint Marshmallows image

These easy, fluffy marshmallows have a hint of peppermint. They are wonderful with chocolate fondue and melt delightfully in hot chocolate. A great treat for winter!

Provided by Jan Eichel

Categories     Desserts     Specialty Dessert Recipes     Homemade Marshmallow Recipes

Time 4h35m

Yield 18

Number Of Ingredients 13

1 serving cooking spray
6 tablespoons warm water
2 envelopes unflavored gelatin
1 ⅓ cups white sugar
½ cup light corn syrup, plus
2 tablespoons light corn syrup
¼ cup water
¼ teaspoon salt
1 ½ teaspoons vanilla extract
¾ teaspoon pure peppermint extract
red food coloring
¼ cup cornstarch
¼ cup confectioners' sugar

Steps:

  • Line a 9x9 pan with plastic wrap, leaving enough overhang to cover the top. Spray plastic wrap lightly with cooking spray. Place the 6 tablespoons of warm water in a large bowl, and sprinkle gelatin on top. Let gelatin soften in the water for 5 minutes.
  • Combine the white sugar, corn syrup, and 1/4 cup water in a tall saucepan. Bring to a boil, stirring constantly. Boil for one full minute, 240 degrees F on a candy thermometer. Pour the hot syrup over the softened gelatin, and add the salt. Beat at high speed with an electric mixer until the mixture increases in volume and holds a peak, about 8 to 10 minutes. Stir in the vanilla and peppermint extracts.
  • Pour into prepared pan, add several drops of red food coloring, and swirl with a toothpick. Cover lightly with plastic wrap, and let stand at room temperature for 4 hours. Cut into 18 squares, using a knife sprayed with cooking spray. Combine cornstarch and powdered sugar in a bowl. Toss cut marshmallows in the reserved powdered sugar mixture. Store in airtight container or resealable plastic bag.

Nutrition Facts : Calories 107 calories, Carbohydrate 26.9 g, Protein 0.7 g, Sodium 41.6 mg, Sugar 19.6 g

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Make an aluminum foil sling inside pan. For thinner marshmallows, use a 9x13 inch pan. For thicker marshmallows, use a 7x11 inch pan. Spray foil with oil spray to avoid sticking. Break up gelatin. With mixer on slow speed, slowly pour hot sugar mixture over gelatin. Turn mixer to fast and whip for 8 minutes.
From kitchencents.com


HOMEMADE PEPPERMINT MARSHMALLOWS - BROWN EYED BAKER
2012-12-05 In a small bowl, whisk together the powdered sugar and cornstarch; set aside. Pour ½ cup of the cold water into the bowl of an electric mixer fitted with the whisk attachment. Sprinkle the gelatin over the water. Let stand until the gelatin becomes very firm, about 15 minutes.
From browneyedbaker.com


CHRISTMAS CHOCOLATE-DIPPED MARSHMALLOWS - EASY HOLIDAY TREAT!
Cut off the hook of the mini candy cane and trim it down till it looks like a little handle for a cup. Then chop up the rest of the candy cane and place the bits and pieces in a small bowl. Dip the top of the marshmallow into the dark chocolate and roll the edge into the chopped candy cane so that it just goes around the rim.
From cupcakesandkalechips.com


CHOCOLATE PEPPERMINT MICKEY MARSHMALLOWS - POLKA DOTS AND …
2020-12-28 Step 1 Line a square/rectangular pan with wax paper. This recipe makes very thick fluffy marshmallows with an 8 x 8 pan, but you can use a larger pan to decrease thickness. Step 2 In the bowl of a stand mixer, mix gelatine powder and water and let stand for 10 mins. Step 3 In a large stock pot, add 1c. sugar, 2 tbsp corn syrup, and 1/4 c. water.
From polkadotsandpixiedust.com


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