Chocolate Dipped Peppermint Marshmallows

A few years ago I made marshmallows. Yes, made them. From scratch! I’d heard about other foodies I know making those soft, sweet, white pillows, so I wanted to give it a try. They were surprisingly easy and soooooo much better than the ones you buy at the supermarket. They were soft and sweet and pure bliss. But plain marshmallows weren’t enough for me. I wanted to up my game. I wanted to make chocolate or peppermint or oooh, boozy marshmallows. So since we’re right in the middle of December and peppermint is the candy of the month, I decided to make Peppermint Schnapps marshmallows. Yum!

I know they sound complicated, but just like plain marshmallows, they’re super easy. As a matter of fact the only difference between these and vanilla marshmallows is the 5 tablespoons of Peppermint Schnapps… and a little pink food coloring. But that’s it. So, since they were that easy and because I’m a super overachiever, I decided to dip the marshmallows in chocolate. I mean, let’s face it, nothing goes better with peppermint than chocolate. The end result: awesome! Just like the previous batch, these marshmallows were light, fluffy blissfulness. But now with the peppermint and chocolate they were the perfect candy to serve during the holidays. So, that’s just what I did.

This past weekend the Foodbloggers of Los Angeles (FBLA) had their annual cookie swap. So, instead of making cookies I made these Chocolate Dipped Peppermint Marshmallows. Although sweeter than most cookies, they’re perfect for cookie swaps because they’re single serving squares of deliciousness; just like all those cookies and bars you often find at cookie swaps. But you don’t have to save them for the swaps, they also make sweet gifts for friends and neighbors.

So, whether you choose to make these fluffy pink clouds for yourself, your neighbors or your friends, no one will be disappointed. As a matter of fact, they may come caroling for more.

Chocolate Dipped Peppermint Marshmallows

Ingredients:

• 3/4 cup powdered sugar
• 1/4 cup cornstarch
• 4 (1/4 oz.) packets unflavored gelatin
• 2-1/2 cups granulated sugar
• 3/4 cup light corn syrup
• 5 tablespoons Peppermint Schnapps, divided
• 3 egg whites
• 3 drops pink food coloring.
• 1 – 1/2 cups bittersweet chocolate chips

Directions:

1. Whisk together the powdered sugar and cornstarch in a little bowl and set aside.
2. Generously coat a 9 x 13 pan with Crisco and then sprinkle 1/4 cup of the powdered sugar mixture all over the bottom of the pan, dumping any of the excess back in the bowl.
3. Pour 3/4 cup of cold water into a bowl and sprinkle the gelatin over it, whisking until there are no lumps, set aside.
4. Pour a 1/2 cup of water into a large sauce pan. Stir in the granulated sugar, corn syrup and 3 tablespoons of peppermint Schnapps until just combined. Bring to a boil over medium-high heat and continue to boil until 240°F.
5. While the sugar boils, beat the egg whites until soft peaks form. Reduce the speed on the mixer to low and gradually add the sugar syrup. While the mixer continues to run, break up the gelatin and add it to the mixer one piece at a time. Add the remaining Schnapps and increase the speed of the mixer. Continue mixing until the marshmallow is thick and almost triple in volume. Add the food coloring and mix until uniform in color.
6. Pour the marshmallow into the prepared pan and smooth the top. Sift 1/4 cup of the powdered sugar mixture on top and let set for at least 3 hours and up to overnight.
7. Run a knife around the edge of the pan to loosen the marshmallow and invert the pan onto a cutting board. The marshmallow should fall out, if not gently pull on one corner. Chop the marshmallow into 1-inch squares and then toss in the remaining powdered sugar mixture.
8. Melt the chocolate in a small saucepan. Dip each marshmallow into the melted chocolate and place on a parchment lined cookie sheet. Let sit until chocolate hardens and serve or enjoy on your own.