Chocolate Peppermint Marshmallows

Ingredients

1/3 cup plus 4 Tablespoons cocoa powder, divided
1 1/4 cups plus 2 Tablespoons water, divided
3 Tablespoons unflavored gelatin
2 cups sugar
3/4 cup corn syrup
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
melted chocolate chips, cake sprinkles, colored sugar sprinkles or a mixture of cocoa powder and powdered sugar for dusting

Instructions

Prepare a 9×13 baking pan. Line it with aluminum foil and spray the foil liberally with nonstick cooking spray.

In a small microwave safe bowl heat 1/4 cup plus 2 Tablespoons water for 2 minutes. Pour 1/3 cup cocoa powder over the hot water and stir to dissolve the cocoa.

Place 1/2 cup cold water in the bowl of your large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes. Pour warm cocoa mixture into gelatin after that 5 minutes and stir or mix on low to thoroughly combine.

Place remaining 1/2 cup water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar and insert candy thermometer. Allow to cook without stirring until it reaches 240 degrees.

Once the candy reaches the proper temperature, remove from heat. With the mixer on low, slowly add candy mixture to the gelatin mixture. Be careful, the syrup is extremely hot. Gradually increase the mixer speed until it’s running on high speed. Whip the marshmallow mixture for 15 minutes or until it is stiff and shiny. Just before it comes gets to that point, add the extracts.

Spread into your prepared pan as evenly as you can. Allow to sit out at room temperature for 12 hours. At that point you can cut the marshmallows into cubes with a lightly greased knife or pizza cutter.

Dip the marshmallows in melted chocolate or roll in sprinkles or dust with cocoa powder. Store in an air tight container at room temperature.