It’s a marshmallow world in the winter… welllllllll, here in Phoenix there is little snow to behold. But while there is little snow, there is still plenty of powdered sugar to drench these fluffy marshmallows! These deliciously soft little mallows are made atop the stove and then left to “set” for about 3 hours. They are ridiculously simple, and you can customize them to have any flavor profile you desire, if chocolate+mint= not appealing to you. OR… you can leave them alone and enjoy them in a cup of hot cocoa. There are just so many options…
What can I say? There is a LARGE dose of vanilla bean paste in these, creating that rich marshmallow flavor. Atop them rests a generous dose of semi-sweet chocolate and some pulverized candy canes. Chocolate and mint win me over every time.
Makes about 20 large marshmallows.
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 & 1/4 cups light corn syrup
1/4 teaspoon salt
3 teaspoons vanilla bean paste (or vanilla extract)
1 & 1/2 cups powdered sugar
Vegetable oil for brushing
3/4 cup semi-sweet chocolate chips
5 candy canes
- Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
- Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
- Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
- Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
- Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat.
- Once marshmallows are coated in powdered sugar, microwave chocolate chips in bowl for 30 second intervals. Stir chocolate between each interval until completely melted. Place candy canes in food processor to pulverize, or place in plastic bag and break up with a hammer. Easy!!
- Place each marshmallow in bowl of chocolate and spin around until top is completely coated. Sprinkle with peppermint pieces.
- Allow marshmallows to sit and for the chocolate to harden. Then enjoy them!!
//Merry Christmas from Ingredientology//