Once you have had a taste of these easy homemade marshmallows, you’ll never use store bought again!
I love peppermint and chocolate together – like seriously LOVE. Growing up, Junior Mints were my all time favorite candy and I’ve been known to down an entire box of them in one sitting. There is just something about the combination of cool, frosty mint and warm, robust chocolate that meshes together perfectly.
Imagine my delight when I discovered that there is actually a Junior Mints flavored hot chocolate!
I participated in Mom Blog Tour Winter Fancy Food Show (#MomBlogTourFF) on behalf of Wendy’s Bloggers. I received Two Rivers Coffee products to facilitate my review, but my opinions and the recipe are my own.
I was in San Francisco as part of the Winter Mom Blog Tour and we were meeting with Two Rivers Coffee so I was already in a great mood. (If you’ve followed me at ALL, you know that I seriously love a good cuppa coffee!) Their trade show booth included a coffee bar where they were whipping up all kinds of java goodness and I had just treated myself to this amazing pick me up…
when I turned around and saw this…
Yep – those are Hot Cocoa K-Cups in the flavors of all of your favorite Tootsie Roll Industries candies!! (They also make Charleston Chew in both regular and strawberry.) Don’t have a Keurig? Don’t worry, they also come in single serve instant packets. I know you are going to want to try these, so be sure to enter the giveaway at the bottom of the page when you are done reading.
So then I started thinking – what would go perfectly with Junior Mint Hot Cocoa? Peppermint marshmallows of course! Sadly, there weren’t any in the stores (who says peppermint is only for Christmas??? I disagree!) so I had to make my own. And you know what? They came out AMAZING!! And they were actually really easy to make!
- 3 packets of unflavored gelatin
- ½ C cold water
- ⅔ C light corn syrup
- 2 C granulated sugar
- ¼ C water
- ¼ tsp salt
- 1 tsp peppermint extract
- powdered sugar
- non-stick spray
- Pour the ½ C cold water into the bowl of a mixer.
- Add the gelatin to the water and allow it to sit (bloom) for 10 minutes.
- Line a 9x9 baking pan with foil or parchment paper.
- Generously spray non-stick oil all over foil/paper.
- Pour the corn syrup, sugar, and ¼ C water into a sauce pan.
- Heat over medium-high heat until it comes to a boil.
- Allow to boil for exactly one minute.
- Using the whisk attachment of the mixer, break up the gelatin.
- Slowly pour the corn syrup mixture into the bowl while the mixer is on.
- Slowly increase the speed of the mixer to high.
- Allow the mixer to stay on high for 10 minutes.
- Add extract.
- Feel the side of the bowl - if it is still quite warm, allow another minute or two of mixing. If it is feeling luke warm or cooler, pour the mixture into the greased pan.
- Any spatulas you use need to be sprayed with non-stick oil. TRUST ME.
- Sprinkle powdered sugar over the top of the pan and cover with foil.
- Allow to set for at least 2 hours.
- Remove marshmallow block from pan.
- Use a greased knife (I find a bread knife works the best) to cut the marshmallows into pieces - you can make large ones like I did or smaller ones.
- Store any extras in an airtight container for up to 5 days (but they won't last that long once you taste how good they are!)
You can change these marshmallows up into any flavor you’d like just by changing out the extract you use. Love vanilla? Use vanilla extract. What about coconut or almond? Go for it! You can tint them with food coloring as well depending on the look you are going for.