The marshmallows are thick, soft, and fluffy! They are so good as a cookie sandwich but, also delicious in hot chocolate!
Prep Time10 minutesmins
Cook Time15 minutesmins
Resting time3 hourshrs
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: chocolate, marshmallow, peppermnt
Servings: 9
Author: Damaris
Ingredients
2envelopes unflavored gelatin
2/3cupscold water
1 1/2cupsgranulated sugar
2/3cuplight corn syrup
Coarse salt
1teaspoonpure vanilla extract
Confectioners' sugar, for cutting
Butter for pan
2tablespoonscorn syrup and water for brushing sides.
18chocolate graham cracker halves
1cuppeppermint bits
Instructions
Line 9 inch pan with parchment paper and butter.
Add 2 envelopes of gelatin to a large mixer bowl with 1/3 cup of the water; let stand 1-2 minutes.
In medium saucepan heat sugar, corn syrup, remaining water and 1/8 teaspoon salt over medium-high heat.
Stir occasionally, until syrup reaches 238 degrees on a candy thermometer, remove from heat.
Whisk gelatin at low speed, add syrup in a slow, steady stream down side of bowl.
Gradually increase speed to high, until almost tripled in volumed, about 5-8 minutes.
Whisk in vanilla.
Pour into prepared pan. Smooth top and let stand until set, at least 3 hours.
Use a knife dipped into confectioners' sugar to cut marshmallows.
Assemble by layering marshmallows between chocolate graham crackers.
Brush sides with syrup mixture.
Dip into peppermint bits.
Serve immediately or store in an airtight container for up to 3 days. After the first day, the peppermint bits may run or bleed color. *The marshmallows alone can be kept at least a week if not longer in an airtight container.