I’m not a big coffee drinker. I usually have tea throughout the day. But during the holidays, the kids and I are huge hot cocoa drinkers. Even better…peppermint hot cocoa.
Since I was young, my parents would make their own hot cocoa mix. I’m not sure where they got the recipe, but we had a constant, year round, supply in our house. Somewhere in my adult years I changed it slightly by adding malted milk powder to the recipe because….yum.
Then when my kids came along, they fell in love with peppermint hot cocoa. Sometimes we add peppermint syrup to our mugs. But it is even more fun to make peppermint marshmallows!
My entire reason for sharing recipes on this site, is because
I’m a foodie at heart
I love recipes that are quick, easy, and taste gourmet.
This is one of those recipes. When your kids’ friends come over, imagine serving them hot cocoa with homemade peppermint marshmallows. They will immediately consider you a real-live Martha Stewart, if they were old enough to even know Martha Stewart exists.
The best part? The marshmallows have to set overnight but the actual amount of time you need to put into making them is only 20 minute. These will last for about a week in the fridge.
The hot cocoa mix only takes 5 minutes to put together and it makes a LOT. But if you store it in an air tight container it will last forever.
This pair make great little gifts as well. Try individually wrapping a few marshmallows along with a small mason jar of cocoa mix. Big hit for the teachers!
Line a 13x9-inch baking pan with parchment paper, allowing excess to hang over sides.
In a small bowl, place cold water. Sprinkle gelatin over water; let stand for 5 minutes to soften.
In a heavy-bottomed saucepan, combine sugar, corn syrup, hot water, and salt. Cook over medium heat, stirring constantly, until sugar dissolves. Continue cooking, without stirring, until mixture registers 240˚ (soft-ball stage) on a candy thermometer. Remove from heat; add gelatin mixture, whisking to combine.
Meanwhile, in the work bowl of a stand mixer fitted with the whisk attachment, begin beating egg whites on medium-high speed once sugar mixture registers about 200°. Continue beating until stiff peaks form. With mixer running, slowly add sugar-gelatin mixture in a steady stream. Add vanilla extract, peppermint extract, and candy, and beat until stiff and glossy, about 10 minutes.
Transfer marshmallow mixture to prepared pan, and spread evenly. Dust with confectioners’ sugar, and refrigerate for 8 hours, or overnight. Using parchment paper, remove from pan. Cut into squares or desired shapes. Store at room temperature for up to 5 days.
Hot Cocoa Mix
Sift all ingredients together.
To Use: Add 3-4 tablespoons mix to 1 cup of hot water.