PEPPERMINT-CHOCOLATE MARSHMALLOWS
Discover Peppermint-Chocolate Marshmallows, a fun holiday recipe to make with the kids! Combine crushed peppermint candy canes and melted semi-sweet chocolate to dip JET-PUFFED Marshmallows. These Peppermint-Chocolate Marshmallows are a tasty treat on a (peppermint) stick!
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 16 servings
Number Of Ingredients 3
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.
Nutrition Facts : Calories 100, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0.506 g, Sugar 0 g, Protein 0.756 g
PEPPERMINT FUDGE RECIPE
Make our Peppermint Fudge Recipe at home-no candy thermometer required! You just need a saucepan and a stove-and a refrigerator. With JET-PUFFED Marshmallow Creme, cookies, candy canes and more, this Peppermint Fudge Recipes from My Food and Family is cool, easy and scrumptious!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 55-65 pieces
Number Of Ingredients 8
Steps:
- PREPARE 9-inch square pan with parchment paper or wax paper
- COMBINE JET-PUFFED Marshmallow Creme and white chocolate chips in a large bowl
- ADD butter, sugar, heavy whipping cream and salt to medium saucepan on stove
- BRING to a boil, stirring constantly and boil for 5 minutes, continuing to stir
- REMOVE from heat, whisk in the peppermint extract until mixture is smooth
- POUR hot mixture carefully over marshmallow creme mixture and stir until smooth
- POUR mixture into pan and spread evenly
- REMOVE plastic from candy canes and place in re-sealable bag, crush with rolling pin. Sprinkle on top of fudge
- PLACE in refrigerator at least 2 hours or overnight to chill
- CUT into small squares
- STORE leftovers in refrigerator
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PEPPERMINT MARSHMALLOWS
These homemade marshmallows with a hint of peppermint are great for adding to a cup of hot chocolate.
Provided by Cari
Categories Desserts Specialty Dessert Recipes Homemade Marshmallow Recipes
Time 4h30m
Yield 40
Number Of Ingredients 8
Steps:
- Line a 9x9 inch baking dish with lightly greased foil or plastic wrap. Grease another piece of foil or plastic wrap to cover the top, and set aside.
- Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.
- While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
- Pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add vanilla and peppermint extracts, and beat just until blended.
- Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy. Cover the candy with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the candy.
- Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 15.7 g, Protein 0.5 g, Sodium 4.7 mg, Sugar 12.2 g
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