PEPPERMINT MARSHMALLOWS & HOT COCOA MIX
Ingredients
Peppermint Marshmallows
Hot Cocoa Mix
Instructions
Peppermint Marshmallows
  1. Line a 13×9-inch baking pan with parchment paper, allowing excess to hang over sides.
  2. In a small bowl, place cold water. Sprinkle gelatin over water; let stand for 5 minutes to soften.
  3. 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.
  4. 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.
  5. 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
  1. Sift all ingredients together.
  2. To Use: Add 3-4 tablespoons mix to 1 cup of hot water.
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PEPPERMINT MARSHMALLOWS & HOT COCOA MIX
Servings
Ingredients
Peppermint Marshmallows
Hot Cocoa Mix
Servings
Ingredients
Peppermint Marshmallows
Hot Cocoa Mix
Instructions
Peppermint Marshmallows
  1. Line a 13x9-inch baking pan with parchment paper, allowing excess to hang over sides.
  2. In a small bowl, place cold water. Sprinkle gelatin over water; let stand for 5 minutes to soften.
  3. 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.
  4. 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.
  5. 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
  1. Sift all ingredients together.
  2. To Use: Add 3-4 tablespoons mix to 1 cup of hot water.
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