To up the game from last years Christmas Hot Chocolate, we decided to make our own marshmallows, and peppermint was the flavour of choice.
Marshmallows, to our surprise was a lot easier to make than we originally thought – basically making italian meringue and adding a little gelatine. The hardest part was having to wait for them to set over night! We paired these peppermint marshmallow with our indulgent hot chocolate for a cosy festive evening in, watching Elf or Home Alone.
As we were flavouring these with peppermint we decided it was only appropriate to make them red and white! We did this by separating out a little bit of the mixture, dying it with some red food colouring and then spooning it on top of the rest of the mixture and then swirling it with a knife to create a marbled pattern.
Like we say, we were happily surprised with just how easy making these was, and they melted so well in our hot chocolates, we can’t wait to see what they’re like toasted. We like to assemble our hot chocolates in a very specific (and delicious) way, you start by filling your mug with the hot choc, then pop in a marshmallow or two to float on the top and get all gooey and melty (yum). Then some whipped cream, a literal mountain of whipped cream, and then some more marshmallows on top of the cream! Plus you can add sprinkles, chocolate shavings, a dusting of cocoa or cinnamon, edible glitter… the possibilities are endless!
- 250g caster sugar
- 1 tbsp liquid glucose
- 150ml water
- 5 gelatine leaves
- 3 egg whites
- ½ tsp salt
- 1 tsp peppermint extract
- 4 tbsp icing sugar
- 2 tbsp cornflour
- Line a 9x9" tin with parchment paper.
- Put the sugar, glucose and 150ml warm water in a pan. Dissolve the sugar over a low heat and leave the syrup to simmer until it reaches 125˚C (hard ball stage) don’t stir.
- Whilst the sugar reaches this stage separate the gelatine leaves and leave to soak in cold water for 5 minutes.
- Just before the sugar syrup comes to temperature, using a stand mixer with the whisk attachment or and electric whisk and a large bowl, whisk the egg whites and salt to stiff peaks in a large bowl.
- Once the sugar is at 125˚C pour the syrup in a slow and steady stream into the bowl, whisking continuously. Squeeze the excess water from the gelatine leaves, then add into the mixture whilst still whisking.
- Keep whisking until completely cool, about 10 minutes. Add in the peppermint and whisk until combined, then pour into the tin and leave to set for at least 3 hours.
- Sift the icing sugar and cornflour onto a baking tray. Tip out the marshmallow on top of this and peel off the parchment and coat with the sugar mixture.
- Cut the marshmallow into 12 equal pieces and dust again.
It seems marshmallows are becoming rather popular and may well be the next cupcake. The peppermint flavour in these work brilliantly with a hot chocolate at christmas but now we’ve mastered the marshmallow recipe we’ll definitely be trying out some other flavours!