Healthy Chocolate Peppermint Marshmallows Food

PEPPERMINT-CHOCOLATE MARSHMALLOWS

Steps:

• Break rounded portion off top of each candy cane, leaving a straight peppermint stick. Reserve sticks for later use. Place tops in resealable plastic bag; pound with meat pounder or rolling pin until coarsely crushed.
• Cover baking sheet with parchment. Melt chocolate as directed on package. Dip marshmallows, one at a time, 3/4 the way into chocolate; sprinkle immediately with crushed candy. Place on prepared baking sheet.
• Refrigerate 30 min. or until chocolate is firm.
• Insert 1 of the reserved peppermint sticks into center of each marshmallow just before serving.

HEALTHY CHOCOLATE PEPPERMINT MARSHMALLOWS

Steps:

• Line an 8x8 pan with unbleached parchment paper in both directions (so you can easily lift up the marshmallows when they are set). Set aside.
• Assemble your standing mixer with the mixing bowl and whisk attachment (if using a handheld mixer, get it ready with a large mixing bowl). Add 1/2 cup filtered water to the mixing bowl, then sprinkle the gelatin over the water. Let this sit as you make the honey mixture.
• In a medium-size saucepan (with high edges) add 1/2 cup filtered water, honey and sea salt. Bring the mixture to a boil over medium high heat (if using a candy thermometer, place in the honey mixture). Stir constantly as the mixture will start to bubble and get foamy the hotter it gets - stirring keeps it from overflowing. Simmer until it reaches 240 degrees (if you don't have a candy thermometer, this will take about 8 minutes). Remove from the heat and add the vanilla and peppermint extract (if using peppermint essential oil, add it in step 4).
• With the mixer on low, SLOWLY and carefully drizzle the hot honey mixture in a thin continuous stream down the side of the bowl. This should take about 1 minute, that gives you an idea of how slow you need to pour it. ***Remember the honey mixture is extremely hot, so use caution.*** Add the peppermint essential oil now if you're using it.
• Turn the mixer to high and continue whipping until the mixture becomes thick, glossy and has increased in volume, about 15 minutes.
• Turn off the mixer and transfer the marshmallow fluff to the lined pan. Use a spatula to evenly distribute and smooth the top.
• Let the marshmallows sit at room temperature to set for at least 8 hours, best overnight.
• When the marshmallows are set, if using, dust half of the arrowroot powder or powdered maple sugar over the top of the marshmallow. Remove the large marshmallow by lifting the parchment paper flaps and setting on a flat surface or large cutting board (the marshmallow should still be on the parchment paper). Carefully remove the parchment paper from the sides of the marshmallow (it should release easily, just do it slowly). At this point, if you're using it, you can dust the remaining arrowroot powder or powdered maple sugar over the other side of the large marshmallow, then flip back over. Use a large chef's knife to cut the marshmallows into desired size. *** See NOTES below for cutting ideas. ***
• Line a baking sheet with unbleached parchment paper. Set aside.
• Place the chocolate and coconut oil in a double boiler over medium-low heat, stirring until the chocolate is melted and glossy. [If you don't have a double boiler, you can use a heat-safe glass bowl over a small saucepan. Add about 1/2 and inch of water to the saucepan and place the bowl on top of the pan.] Remove from the heat and allow to cool for about 5 minutes, or until chocolate is still thin an glossy, but not too hot to melt the marshmallows.
• Individually dip each marshmallow halfway into the chocolate, then lift it out and gently shake to allow the excess chocolate to drip off. [If you prefer, you can drizzle the chocolate over the marshmallows instead of dipping.]
• Place the chocolate dipped marshmallows on the parchment paper lined baking sheet and allow the marshmallows to rest until the chocolate is fully set. If the chocolate was too hot and started to melt the marshmallows, then pop the whole tray into the freezer or refrigerator for a few minutes to help the chocolate firm up fast.
• Serve immediately or store in an airtight container for up to 3 days (best on days 1 and 2).

CHOCOLATE PEPPERMINT MARSHMALLOWS

Steps:

• Place the gelatin into a large bowl (or stand mixer) along with 1/2 cup of water.
• In a small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Place over low heat, cover and allow to cook for 2 to 4 minutes.
• Remove lid, clip a candy thermometer onto the side of the saucepan and continue to cook until the mixture reaches 240 degrees (this will take about 7 to 10 minutes). Once the mixture reaches this temperature, immediately remove from heat.
• Turn your stand mixer on low speed and slowly pour the sugar syrup down the side of the bowl into the gelatin. Once you have added all the syrup, increase the speed to high. Continue to whip until the mixture becomes thick and fluffy white (about 7 to 10 minutes). During the last minute of whipping, add the vanilla and peppermint extract.
• While the marshmallow is whipping, prepare the pan. Combine the confectioners sugar and corn starch in a small bowl. Cut out a piece of parchment that fits the bottom of your baking pan (I recommend a 9x9 inch pan for more square marshmallows). Lightly spray the baking pan with nonstick cooking spray, and add the parchment to the bottom. Using a sifter or sieve, lightly dust the entire pan with the sugar/cornstarch mixture making sure it is completely coated. You'll have a little left over, so cover the bowl and save this for cutting the marshmallows.
• Pour the marshmallow into prepared pan.
• (Optional) Place a few drops of red food coloring on top of the marshmallow approximately one inch apart. I added about 9 drops. Swirl the food coloring into the marshmallow using a toothpick.
• Sprinkle the mini chocolate chips on top, pressing lightly with your hand so that the chocolate chips stick into the marshmallow.
• Cover the chocolate peppermint marshmallow loosely with plastic wrap and refrigerate for at least four hours or overnight.
• When you're ready to cut the marshmallows, use a butter knife to loosen it up from the sides of the pan. Then, turn the marshmallow over onto a cutting board. Cut into one inch squares using a pizza wheel dusted with the confectioners sugar mixture. The marshmallows might be a bit sticky, so roll each individual marshmallow in the bowl of cornstarch/confectioners sugar. Enjoy! Homemade marshmallows can be enjoyed for up to 3 weeks when stored in an airtight container or bag.

PEPPERMINT MARSHMALLOWS

Steps:

• Into a small bowl, sift together the confectioners sugar and the cornstarch; line a 13X9 inch baking pan with non stick foil and spray foil with non stick cooking spray; sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat the pan; set the rest of the mixture aside for later.
• Place 2/3 cup water in a large bowl; sprinkle with gelatin; let soften for five minutes.
• In a medium heavy bottomed saucepan, heat sugar, corn syrup, candy pieces and salt over medium heat until sugar and candy pieces are dissolved, stirring occasionally; slowly mix into bowl with gelatin.
• Beat gelatin/sugar mixture on high speed with electric beater until light and fluffy, about 15 minutes; spread into prepared pan and smooth top; dust with 2 tablespoons of the reserved sugar/cornstarch mixture and let set at room temperature for 2 hours.
• Lift marshmallow block from pan using foil; with a wet knife, cut into six squares.
• Spread remaining sugar/cornstarch mixture onto a baking sheet; invert marshmallow blocks onto baking sheet and cut each square into 9 smaller squares.
• Toss marshmallows in sugar/cornstarch mixture ans set on a pan to set for an additional hour; store loosely covered at room temperature.

CHOCOLATE PEPPERMINT MARSHMALLOW SANDWICHES

Steps:

• Cookies:.
• Heat oven to 325 and place rack in center. Line one baking sheet with parchment paper. In a medium bowl, whisk together flour, cocoa, baking soda and salt; set aside. In a medium saucepan, melt together chocolate and butter over medium heat, stirring occasionally. Let stand until cool, about 20 minutes. Stir in sugar and extract until combined well. Stir in eggs until combined well. Add flour mixture and stir until a soft dough forms.
• Roll cookies into 3-4-inch balls. Dip tops in nonpareils and place, coated side up, 1-inch apart on prepared sheet. Bake until set but not firm to the touch, 10-13 minutes. Using a metal spatula, transfer cookies to a wire rack and let cool completely.
• Meanwhile, prepare Peppermint Marshmallow. Transfer half to a large decorating bag fitted with a 1/2-inch plain tip or coupler. Pipe mounds, about 1/2-inch high, on flat side of half of the cookies. Top with remaining cookies, making sandwiches.
• Peppermint Marshmallow:.
• In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, about 5 minutes.
• Meanwhile, in a small saucepan, combine sugar and 1/4 cup water. Stir over medium-high heat until sugar dissolves. Using a pastry brush dipped in water, brush down sugar crystals on sides of pan. Place a candy thermometer into mixture. Boil (do not stir) until syrup registers 238 (soft ball stage), about 10 minutes. Pour into gelatin.
• Using the whisk attachment, beat gelatin mixture on medium-low speed until slightly cooled, about 5 minutes. Increase speed to medium-high and beat to soft peaks, about 12 minutes. Stir in candy until combined. Tint with food coloring (if using). Use immediately.