Time for a bit of honesty. The photographed marshmallows are the product of my second attempt. The first batch ended up in the trash and I had a moment of defeat. I tried switching up my recipe to make them vegan-friendly, but let me tell you, my method was a disaster! I’m sure there is a way to swap out gelatin successfully, but I’m still working on perfecting my technique. In the meantime, I’ve gone back to my traditional recipe with a small seasonal twist.
By swapping out the vanilla extract for peppermint, you can enjoy a batch of holiday marshmallows! I’m a chocolate lover so deciding to add dark chocolate to the mix wasn’t a question. I love adding a marshmallow to my mug of hot chocolate, but they are also a sweet indulgence to enjoy on their own.
- .75 oz unflavored gelatin
- 1.5 C sugar
- 1 C honey
- 1/4 tsp salt
- 1 Tbs mint extract
- Powdered sugar
- Dark chocolate (optional)
- Pour the gelatin and 1/2 C cold water into your stand mixture. Set aside.
- In a saucepan, bring the sugar, honey, 1/2 C water, and salt to a boil. Reduce heat and simmer until the mixture reaches 240 degrees. Remember to stir constantly.
- Remove sugar mixture from heat and slowly mix into the gelatin mixture. Increase to a high mixing speed for 15 minutes or until a thick consistency is reached.
- Pour marshmallow mixture into a pan lined with parchment paper and dusted with powdered sugar.
- Let sit overnight, then cut into squares, dip in dark chocolate and set aside for one hour.
- Store in an airtight container.