Homemade Peppermint Marshmallows – the Perfect Hot Cocoa Stirrers

Ingredients

• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 tsp salt
• 1/2 – 1 tsp peppermint extract, to taste
• 1/4 cup powdered sugar
• 1/4 cup cornstarch
• Butter, for coating baking dish
• 12 oz. chopped chocolate, semi-sweet chocolate chips or almond bark
• 3/4 cup crushed candy canes
• 1 recipe peppermint marshmallows, above, store bought marshmallows would work fine too
• Lollipop sticks or straws

Directions

1. Add the gelatin to the bowl of a stand mixer fitted with the whisk attachment. Pour 1/2 cup ice cold water over it, but do not stir yet; just let it sit while you make the syrup. In a small saucepan, stir together the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Put the lid on the pan and warm it over medium heat for 3 – 4 minutes. Remove the lid and continue cooking without stirring until a candy thermometer reads exactly 240 degrees. As soon as it reaches 240 degrees, take the pan off the heat.
2. Start the mixer on low. With the mixer running, very slowly and carefully stream the hot syrup down the inside of the bowl into the softened gelatin. After all of the syrup is in, turn the mixer up to high speed, the 8 setting on a KitchenAid stand mixer, and beat until the mixture is thick, billowy and no longer hot, about 12 – 15 minutes. Mix in the peppermint extract during the final minute.
3. While the marshmallow mixture is whipping, whisk the powdered sugar and cornstarch together in a small bowl. Rub butter over the bottom and sides of an 11 x 7 inch baking dish, getting into the corners so nothing grabs later. Scatter a few tbsp of the powdered sugar mixture into the dish, tilt and shake it around to coat the buttered surface, then tap out the extra.
4. Butter a rubber spatula. Scrape the whipped marshmallow mixture into the prepared dish, then use the buttered spatula to smooth it into an even layer. Dust the top lightly and evenly with the powdered sugar mixture, saving what is left. Leave the marshmallows uncovered to set for at least 4 hours or up to overnight.
5. Turn the firm marshmallow slab onto a cutting board; you will probably need to loosen the sides and a bit of the bottom to help it release. Cut it into squares with a pizza wheel dusted in the powdered sugar mixture. For taller dipping pieces, cut it into 8 rows, then cut each row into 4 pieces, or make smaller squares if you prefer.
6. Drop the cut marshmallows into the powdered sugar mixture and turn them until every sticky side is coated. Brush away the extra well if you plan to dip or spread them with chocolate, since too much powder will keep the chocolate from adhering. Store in an airtight container for up to 3 weeks.