•Can you taste it? A big mug of hot, creamy, chocolately cocoa with beautiful homemade peppermint marshmallows melting in…..I’ll wait while you wipe the drool from your keyboard:). I used the same exact marshmallow recipe as I did when making smitten s’mores (which is gluten and corn free) but added peppermint extract and crushed candy canes. I think these make the cutest little gifts! Pack a clear cellophane bag full of peppermint marshmallows tied with a pretty ribbon and a couple pouches of your favorite hot chocolate into a big mug.
Spray a 9 1/2-by-13-inch rimmed baking dish or cookie sheet, lined with parchment paper, with cooking spray, and dust with 1/4 cup powdered sugar.
Place candy canes in a ziptop bag….heart shape is a must!
Crush with a rolling pin on a cutting board. Feel the holiday stress just wash away.
Smash into a fine dust and set aside.
Sprinkle gelatin over cold water in the bowl of a mixer. Let stand at least 5 minutes to soften.
Meanwhile, heat sugar and room-temperature water in a saucepan over medium-high heat, stirring, until sugar dissolves.
Cook until syrup reaches 238 degrees on a candy thermometer. Don’t get discouraged this will take awhile.
Mix syrup into softened gelatin, and keep mixing on low speed for a few minutes to cool.
Whisk on medium-high speed until soft peaks form- 8 to 10 minutes.
A little longer, not there yet.
There ya go….ready!
Whisk in peppermint extract.
And crushed candy canes.
Pour mixture into baking dish or cookie sheet.
Spread using a spatula.
Sprinkle with 1/4 cup powdered sugar. Let stand for 1 hour to set.
Cut out marshmallows using your favorite cookie cutters.
Wipe cutters clean between each cut and dip in powdered sugar if needed.
Roll cut sides of the cut marshmallows in powdered sugar to coat. Can be stored in an airtight container in a cool place for 3 days (might have to tumble them in sugar again before packaging, depending on the humidity, the candy canes can seep)♥Enjoy