“These are ‘Bomb-style’ marshmallows, mom.” said my-now teenager.
I was impressed. He’s the type of kid that scrutinizes everything I set out on the table (yet eats everything – THANKYOULORD!). Bomb-style. Hmmm…I can get used to this.
“So, what makes them bomb-style?” I ask.
“No, mom. I said these are ‘Mom-Style,’ not ‘BOMB’ style”.
I go hide under a rock.
Whatever you call these – mom or BOMB style – these are still better than the KRAFT style, that’s for sure.
Complete with all the amino acids offered in grass-fed gelatin and honey or maple-syrup-sweetened, I assure you your teenagers will not miss their junky counterparts. Especially in a mug of homemade hot chocolate. If love can be wrapped – it would be in a pretty Christmas mug with homemade marshmallows on top.
The marshmallow recipe is very similar to my Matcha Pecan Marshmallows – I modified it so the taste is best with hot chocolate because who wants green tea powder with cocoa powder. Well, now that I think about it – that’s a lovely combination.
The use of arrowroot for dusting the top and bottom of marshmallows makes it easier to work with after it’s set. Which brings me to my next point: I’ve used this 3-qt Pyrex dish for all my marshmallow needs (pouring and storing as well) but for Hot Chocolate, I prefer a shallower piece such as this cookie sheet.
- Steep peppermint tea for at least 30 minutes for a very strong peppermint flavor.
- Prepare dish by lining it with parchment paper and dusting 1T arrowroot powder.
- Whisk ½ cup of cooled peppermint tea with gelatin in a mixer for 15 seconds. Set aside.
- In a small, heavy-bottom saucepan, remaining peppermint tea and honey to a boil. Reduce heat to medium-low and continue to lightly simmer for about 7 minutes, continually stirring.
- Turn the mixer on low speed and slowly pour in the peppermint tea/ honey mixture into the gelatin and slowly increase the speed to medium. Beat on medium-high for approximately 13 minutes.
- Pour into a lined and floured cookie sheet or pan and spread evenly.
- Dust the top with arrowroot. Allow to set at room temperature for 2 hours or more, overnight is better, just cover with a tea towel.
- Pull on the parchment paper out of the pan or cookie sheet and carefully remove the marshmallow from the parchment paper. It should release easily but it's sometimes best to work in smaller chunks, especially if you're using a cookie sheet.
- Cube the marshmallows or use cookie cutters for unique shapes.
- Store in airtight container at room temperature for up to a week.
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