Chocolate-Covered Peppermint Marshmallows (and Chocolate Marshmallows)

Chocolate-Covered Peppermint Marshmallows (and Chocolate Marshmallows) from We are not Martha


Chocolate Marshmallows:
  • Vegetable/canola oil
  • 2 envelopes unflavored gelatin
  • 1.5 C granulated sugar
  • 1/2 C, plus 2 T light corn syrup
  • Pinch of salt
  • 1 t vanilla extract
  • 1/2 C cocoa powder, plus 1/4 C for dusting

Regular Marshmallows:

  • See recipe here (I halved it for this recipe's purposes)

Chocolate Peppermint Covering:

  • 8 oz. quality white chocolate (for chocolate marshmallows)
  • 8 oz. quality semi-sweet chocolate (for regular marshmallows)
  • 10 candy canes, crushed

1) Start by greasing an 8x8 baking dish with vegetable or canola oil. Line the dish with parchment paper, leaving a 2-inch overhang and brush the parchment with more oil. Set aside.
2) In a medium-size saucepan, add granulated sugar, corn syrup, salt, and 1/4 C plus 2 T water. Bring mixture to a boil over high heat, stirring to dissolve all sugar.
3) Once sugar is dissolved, continue to cook without stirring until mixture reaches 238 degrees. This should take about 5-7 minutes.
4) While the sugar is boiling, add 1/4 C, plus 2 T water to the bowl of a stand mixer. Sprinkle gelatin powder over the top and let sit for about 3 minutes, to soften.
5) When mixture has reached 238 degrees, set the mixer on low using whisk attachment and beat the hot syrup into the gelatin mixture. Add 1/2 C cocoa powder and turn mixer up to high speed. Mix for about 6 minutes, until stiff peaks form. And the mixture looks like fluff. Add the vanilla in right before you're done mixing.
6) Pour the fluff mixture from the stand mixer into your prepared parchment-covered pan. The longer you take, the stickier the fluff will get, so work quickly. Smooth the top with an offset spatula, too. Let the marshmallows sit in the pan for at least 3 hours and up to overnight.
7) Repeat with regular marshmallow recipe if making those as well (you can half this recipe).
8) For chocolate marshmallows, sprinkle about 1/4 C of cocoa powder on work surface and flip the marshmallow out of the pan. With an oiled knife of pizza cutter, cut marshmallows into desired size. You should be able to get about 16 or so, if you keep them smallish. Follow cutting directions for regular marshmallows, as well.
9) In a double broiler, melt your white chocolate. Dip the chocolate marshmallows into white chocolate, covering about half of the marshmallow. And sprinkle crushed candy cane over chocolate. Set marshmallows in waxed paper or parchment paper to set.
10) Repeat with regular marshmallows, using semi-sweet chocolate.
11) When all of marshmallows are covered in chocolate and peppermint, let rest in fridge for about 10 minutes, so chocolate will harden.

(makes about 36 marshmallows total)