Cherry Peppermint Candy Cane Marshmallows in Hot Cocoa
What perfect way to cozy up for the holidays with a cup of hot cocoa and these Fluffy pillows of Cherry Peppermint Marshmallows for a special holiday treat. These are my girls favourite to make and to enjoy during the holidays. They are simple to make and can be made days ahead. Homemade Marshmallows also make perfect Holiday gifts. You can also substitute for regular peppermint candy canes if the Cherry flavour is not available. Make these into adult party treats by adding your favourite spirit or chocolate liqueurs or for a cozy date night at home!
Enjoy! xox
Cherry Peppermint Candy Cane Marshmallows in Hot Cocoa
Yield: 16 pieces
Materials
- ½ cup cold water
- 3 tbsp unflavoured gelatin
- 2/3 cup sugar
- 1 cup light corn syrup or glucose syrup
- ¼ tsp. salt
- 1 tbsp. pure vanilla extract
- 1/3 cup cherry peppermint candy cane crushed + extra for garnish
- Icing sugar for dusting
Hot Cocoa for Two
- 2 tbsp raw cocoa powder
- 2 tbsp raw honey
- 2 cup 500 mL + 2 tbsp Milk of your choice, steamed
- 1 oz Your favourite liquor or spirit, spiced rum, Drambuie, chocolate liqueurs, whiskey (optional)
Instructions
- Generously dust an 8×8 inch non-stick pan with icing sugar and set aside.
- In a large mixing bowl, add cold water & gelatin and allow too set while you make the syrup.
- In a small sauce pan combine the sugar, corn syrup & salt. Cook over medium heat until sugar has dissolved. Bring the heat to high and cook until syrup bubbles and reaches 240 degrees on a candy thermometer.
- With the mixer on low, slowly pour the syrup into the gelatin. Raise the mixer speed to high and whip until mixture is thick and glossy, about 15 mins. Add vanilla, candy cane and mix well.
- Pour marshmallow mixture into dusted pan and smooth the top. Dust with additional icing sugar and allow to rest uncovered overnight until set.
- Turn the marshmallows over on a cutting board and cut into 16 squares. Dust with additional icing sugar and additional candy cane pieces!
- To make hot cocoa, in two mugs, add 1 tbsp in each of cocoa and honey. Stir 1 tbsp in each of steamed milk until creamy. Divide remaining steam milk in each and add your favourite spirit or liqueur and stir. Top with marshmallows and dust with icing sugar if using.
Posted in Dessert
Καλημέρα Irene…καλωσόρισες στην Κύπρο
Is it possible to use Glucose Syrup as a substitute for the corn syrup.. which is not readily available here..
also is the gelatine in power form, if so, my sachets are 11g each..x 3
would that be the quantity necessary ..
I find that for desserts, cups are less accurate than in metric measurements
Ευχαριστώ
Kalispera Mairi, thank you so much.
Yes, it definitely is possible to use it as a substitute. The gelatine is powder and it is about 7g per pouch on my end. It’s roughly a tablespoon so 3 tbsp’s in total for this recipe. Please lmk if you have any further questions. I will also update the recipe here as well.
Thank you again. Warmest, Irini.