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Description
These peppermint marshmallows go together with the homemade hot chocolate even better than PB&J. In fact, there may be nothing more delicious in this world than this warm cup of hot cocoa and ooey-gooey floating peppermint marshmallows on top!
Ingredients
US|METRIC
4 SERVINGS
- ¼ cup arrowroot flour, for dusting
- 1 cup water, split in two
- 2 1/2 tablespoons grassfed gelatin
- 1/2 cup pure maple syrup
- 3/4 cup honey
- pinch of sea salt
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/2 cups coconut cream
- 1 cup water
- 1 1/2 tablespoons pure maple syrup or 2 tablespoons honey
- 3 tablespoons cacao powder or unsweetened cocoa powder
- pinch of sea salt
- 1/2 teaspoon pure vanilla extract
- 1 scoop collagen peptides *optional
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Directions
- Lightly grease an 8-inch square pan and line it with parchment paper. Leave enough length on both sides so you can easily use the extra paper as handles when removing the marshmallows from the pan. Lightly sift half of the arrowroot flour into the bottom of the pan. Set aside.
- Add ½ cup of the water into the bowl of a stand mixer. You can alternatively use an electric hand mixer and a large bowl; it will take an extra couple of minutes to reach the desired consistency. Sprinkle the powdered gelatin evenly over the water. Lightly stir to combine, and leave the gelatin to bloom while you continue prepping.
- In a large and tall saucepan, combine the remaining ½ cup of water, maple syrup, honey and salt. Bring the mixture to a boil over medium-high heat. Make sure you keep a close eye on it, as it tends to foam up pretty quickly. (This is why using a very tall saucepan is helpful!) Place a candy thermometer into the saucepan and continue boiling until the temperature reaches 240°F (114°C). This will usually take around 12-14 minutes after it first boils.
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