Chocolate-Dipped Peppermint Marshmallows

Chocolate-Dipped Peppermint Marshmallows
Staff Writer
Dede Wilson

These festive pink-colored, peppermint-flavored marshmallows are dipped in glossy dark chocolate and sprinkled with crunchy peppermint candy. They make a perfect Christmas treat or edible gift.

15
Servings
308
Calories Per Serving
Deliver Ingredients

Ingredients

For the marshmallows

  • 1/2  Cup  confectioners' sugar, sifted
  • 1/4  Cup  cornstarch
  • 1/2  Cup  water, divided
  • 1  Tablespoon  unflavored gelatin, such as Knox
  • 3/4  Cups  plus 2 tablespoons granulated sugar
  • 1  Cup  light corn syrup
  • large egg whites
  • 1/4  Teaspoon  cream of tartar
  • 1  Teaspoon  vanilla extract
  • 1  Teaspoon  peppermint extract
  • Red food coloring

For the chocolate

  • 1  Pound  semisweet chocolate, finely chopped
  • 1/3  Cup  vegetable shortening
  • Crushed peppermint candies or candy canes

Directions

For the marshmallows

Line a jellyroll pan with parchment paper or aluminum foil. Whisk together the confectioners' sugar and cornstarch and sift about half of the mixture evenly over the prepared pan, reserving the rest.

Place 1/4 cup water in a small bowl and sprinkle gelatin over the water; allow to sit for 5-minutes to "bloom" and soften.

Meanwhile, place remaining 1/4 cup water, 3/4 cup sugar, and corn syrup in a medium-sized saucepan and stir to combine. Bring sugar mixture to a simmer over medium-high heat.

Meanwhile, whisk the egg whites until frothy with an electric mixer; add cream of tartar and continue to beat until soft peaks form.
Add 2 tablespoons sugar and beat until stiff peaks form.

When syrup reaches 240 degrees, remove from heat and whisk in gelatin mixer until it dissolves. Pour syrup slowly over egg whites and continue whisking on high speed until meringue is thick, glossy, and cool. Beat in vanilla and peppermint extract. Add a tiny bit of red coloring and beat in until combined. Assess color and add more as needed.

Scrape mixture onto pan, and spread quickly with an offset spatula to a 1/2-inch thickness. Sift remaining confectioners' sugar mixture over surface and allow to dry out at room temperature overnight. Trim edges to create straight lines using a sharp knife, then cut into 1 ½-inch squares.

For the chocolate

Line a jellyroll pan with parchment paper or aluminum foil and coat with nonstick spray (or coat a rack with nonstick spray and place over a pan lined with foil).

Melt chocolate in top of double-boiler or in microwave. Gently stir in vegetable shortening until melted and combined and pour into a deep container for dipping. Submerge 1 marshmallow at a time, using 2 forks to help coat the marshmallow completely with chocolate. (Do not pierce the marshmallow; just let it rest on the tines of the fork.) Remove from the chocolate and allow any excess chocolate to drip back into the container. Place marshmallow on prepared pan or rack. Sprinkle the tops with a bit of crushed peppermint candy while chocolate is still wet. Allow the chocolate to set; marshmallows may be refrigerated to hasten this step. Candies may be stored for up to 1 month at room temperature in airtight container in single layers separated by waxed or parchment paper.

Nutritional Facts

Total Fat
17g
24%
Sugar
18g
20%
Saturated Fat
7g
29%
Cholesterol
3mg
1%
Carbohydrate, by difference
38g
29%
Protein
2g
4%
Vitamin A, RAE
9µg
1%
Calcium, Ca
17mg
2%
Choline, total
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
11µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
14mg
2%
Selenium, Se
1µg
2%
Sodium, Na
18mg
1%
Water
19g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.