Chocolate-Covered Peppermint Marshmallows
Yield: 2 to 3 dozen marshmallows
Active Time: 52 minutes
Total Time: 1hour and 10 minutes
For the chocolate
9 ounces dark chocolate
Line a baking sheet with parchment paper. Set aside.
Pour ½ cup water into the bowl of a stand mixer fitted with the whisk attachment and sprinkle gelatin over top. Set aside to let bloom.
In a saucepan set over medium heat, combine remaining ½ cup water and honey. Bring to a low boil and cook until the mixture reaches 235 degrees on a candy thermometer or the soft ball stage. This will take about 7 to 10 minutes.
Begin whipping the softened gelatin mixture on medium-low speed, then, with mixer running, slowly pour hot honey mixture into it. Turn mixer up to high and beat for 10 minutes. The concoction will turn white and fluff up, and the bowl will feel cool to the touch. Beat in peppermint and vanilla extracts for 10 seconds more.
Transfer to the prepared sheet pan and smooth to a ½-inch thickness. Work quickly, as the marshmallow will start to set up. Let set 30 minutes.
Make the chocolate
Melt dark chocolate in a heatproof bowl set over a pot of simmering water. Let cool slightly. Using a cookie cutter or sharp knife, cut the marshmallows into desired shapes and dunk each piece in the melted chocolate, coating all sides. Remove pieces with a fork and let excess chocolate drip off into bowl. Place on parchment paper. Chill in fridge 10 minutes to harden chocolate coating.