Peppermint Marshmallow Sandwiches
The marshmallows are thick, soft, and fluffy! They are so good as a cookie sandwich but, also delicious in hot chocolate!
Ingredients
- 2 envelopes unflavored gelatin
- 2/3 cups cold water
- 1 1/2 cups granulated sugar
- 2/3 cup light corn syrup
- Coarse salt
- 1 teaspoon pure vanilla extract
- Confectioners' sugar , for cutting
- Butter for pan
- 2 tablespoons corn syrup and water for brushing sides.
- 18 chocolate graham cracker halves
- 1 cup peppermint 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.
Notes
Recipe adapted from Martha Stewart Living