Healthy Chocolate Peppermint Marshmallows | Recipes to Nourish (2024)

Ingredients

For the Marshmallows

• 1 cup filtered water, divided
• 3 tablespoon Perfect Supplements Bovine Gelatin
• 1 cup light colored, pure, real honey
• ¼ teaspoon mineral-rich salt ( this is my favorite sea salt)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon pure peppermint extract or 1-2 drops of therapeutic food-grade peppermint essential oil (I buy mine at 24% off here)
• ¼ cup arrowroot starch, organic powdered sugar or powdered maple sugar - optional for dusting

For Chocolate Dipping

• 9 oz. stevia-sweetened chocolate chips, allergy-friendly chocolate chips or chopped fair-trade organic chocolate
• 1 teaspoon coconut oil - optional

Instructions

For the Marshmallows

1. Line an8x8 panwith unbleached parchment paper in both directions (so you can easily lift up the marshmallows when they are set). Set aside.
2. Assemble your standing mixer with the mixing bowl and whisk attachment (if using a handheld mixer, get it ready with alarge mixing bowl). Add ½ cup filtered water to the mixing bowl, then sprinkle thegelatinover the water. Let this sit as you make the honey mixture.
3. In a medium-size saucepan (with high edges) add ½ cup filtered water, honey and sea salt. Bring the mixture to a boil over medium high heat (if using a candy thermometer, place in the honey mixture). Stir constantly as the mixture will start to bubble and get foamy the hotter it gets - stirring keeps it from overflowing. Simmer until it reaches 240 degrees (if you don't have a candy thermometer, this will take about 8 minutes). Remove from the heat and add the vanilla and peppermint extract (if using peppermint essential oil, add it in step 4).
4. With the mixer on low, SLOWLY and carefully drizzle the hot honey mixture in a thin continuous stream down the side of the bowl. This should take about 1 minute, that gives you an idea of how slow you need to pour it. ***Remember the honey mixture is extremely hot, so use caution.*** Add the peppermint essential oil now if you're using it.
5. Turn the mixer to high and continue whipping until the mixture becomes thick, glossy and has increased in volume, about 15 minutes.
6. Turn off the mixer and transfer the marshmallow fluff to the lined pan. Use a spatula to evenly distribute and smooth the top.
7. Let the marshmallows sit at room temperature to set for at least 8 hours, best overnight.
8. When the marshmallows are set, if using, dust half of the arrowroot powder or powdered maple sugar over the top of the marshmallow. Remove the large marshmallow by lifting the parchment paper flaps and setting on a flat surface or large cutting board (the marshmallow should still be on the parchment paper). Carefully remove the parchment paper from the sides of the marshmallow (it should release easily, just do it slowly). At this point, if you're using it, you can dust the remaining arrowroot powder or powdered maple sugar over the other side of the large marshmallow, then flip back over. Use a large chef's knife to cut the marshmallows into desired size. *** See NOTES below for cutting ideas. ***

Dipping theMarshmallows in Chocolate

1. Line a baking sheet with unbleached parchment paper. Set aside.
2. Place the chocolate and coconut oil in a double boiler over medium-low heat, stirring until the chocolate is melted and glossy. [If you don't have a double boiler, you can use a heat-safe glass bowl over a small saucepan. Add about ½ and inch of water to the saucepan and place the bowl on top of the pan.] Remove from the heat and allow to cool for about 5 minutes, or until chocolate is still thin an glossy, but not too hot to melt the marshmallows.
3. Individually dip each marshmallow halfway into the chocolate, then lift it out and gently shake to allow the excess chocolate to drip off. [If you prefer, you can drizzle the chocolate over the marshmallows instead of dipping.]
4. Place the chocolate dipped marshmallows on the parchment paper lined baking sheet and allow the marshmallows to rest until the chocolate is fully set. If the chocolate was too hot and started to melt the marshmallows, then pop the whole tray into the freezer or refrigerator for a few minutes to help the chocolate firm up fast.
5. Serve immediately or store in an airtight container for up to 3 days (best on days 1 and 2).

Notes

Recommended Products

• 

  (Pack of 2) If You Care Silicone Coated Unbleached Parchment / Baking Paper 70-Foot Roll

• 

  Polder THM-515 Candy/Jelly/Deep Fry Thermometer Stainless Steel

• 

  KitchenAid KSM150PSWH Artisan Series 5-Qt. Stand Mixer with Pouring Shield - White

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