Chocolate Dipped Peppermint Marshmallows
Homemade chocolate dipped peppermint marshmallows dusted with crushed candy canes. Add to a mug of steaming hot chocolate, box them up and give them to friends, or just eat them on their own!
Homemade chocolate covered peppermint marshmallows decorated with crushed candy cane pieces. Does it get more festive than this? These delicious treats remind me of my favorite Candy Cane Crunch Cake.
They’re practically begging to be added to a steaming mug of hot cocoa.
I’ve made quite a few batches of homemade marshmallows in my life.
When I was working in the restaurant, we would regularly make passionfruit marshmallows as complimentary petit fours to go along with the check at the end of the meal. On one particularly slow night, I remember just standing there and day dreaming about marshmallow flavors.
The possibilities truly are endless. The standard water (with added gelatin) can easily be swapped out with various fruit juices or purees. You can even choose to forgo powdered sugar and roll them in flavored granulated sugar, dried coconut flakes, etc, etc.
Despite being kind of a messy affair (there is nothing quite as sticky as homemade marshmallow fluff – it literally gets on everything – homemade marshmallows are very simple to make.
The trickiest part to this recipe is boiling the sugar, corn syrup, and water mixture, to 238°F (114°C) as it does require a candy or instant thermometer and a watchful eye. The rest of the process is extremely straight-forward.
How to Make Peppermint Marshmallows
As the name suggests, these homemade marshmallows are flavored with a touch of pure peppermint extract. Once unfolded and cut into large squares, the homemade marshmallow is dipped halfway into melted glazing chocolate then decorated with crushed candy cane pieces.
Although they are delicious plain, these marshmallows are the perfect accompaniment to homemade hot chocolate. The extra chocolate layer, candy cane pieces, and creamy marshmallow melt into the drinking chocolate to produce the perfect holiday treat.
I mean, does it get better than this?
Chocolate Dipped Peppermint Marshmallows
- 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 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
- 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.