Peppermint Chocolate MarshmallowsPeppermint Chocolate Marshmallows
Grease a pan (8x8) and line with parchment paper. Make sure there's enough parchment hanging over the edge so you can pick them up. Sprinkle arrowroot starch on parchment to prevent sticking. In a mixing bowl add gelatin and 1/2 cup of water. Stir and set aside. Pour 1/2 cup of water, coconut sugar syrup, vanilla, peppermint & salt in a sauce pan over medium high heat. Bring to a boil with the thermometer in the pan so it's immersed but not touching the bottom of the pan. Turn the heat down if it starts to boil over. Swirl the pan around occasionally while heating the syrup. Once it reaches 235 degrees (right before the soft ball stage) remove from the heat. It will take 5-8 minutes to reach that stage. Slowly pour the hot syrup mix into the mixer bowl with gelatin. Start on low with your mixer and work up to high speed- careful not to spatter the hot liquid.This plate was made by: A Thoughtful BiteIndian River County Ashley Kennedy
Continue to mix (scraping as needed) on high till it resembles marshmallow fluff- 6-10 minutes. A stand mixer works best, but you can use a hand mixer. Pour into the dusted parchment lined pan and spread with a rubber spatula. Sprinkle with arrowroot starch and place another piece of parchment on top. Smooth the top of the marshmallows the best you can. Let them sit at room temperature for 3-6 hours. Once they have a bouncy texture to the touch remove from the pan with parchment (the double lining makes this easier). Dust your knife or cookie cutter with arrowroot starch or cocoa powder and slice into desired shapes. Then sprinkle cocoa powder on the marshmallows and toss to coat. To store marshmallows wrapped loosely with paper towel in a zip top bag. These are great floating in a cup of hot chocolate or mocha! Enjoy!
Posted: 2015-12-04 17:50:45
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