It may be the middle of January, but for a lot of us, that means that Winter is really just getting started. As the temperatures continue to drop, rain and snow showers come and go, and the cabin fever really starts to set in, I find myself drinking more and more hot chocolate…with extra marshmallows. Peanut butter marshmallows, that is. Peanut butter and chocolate go together just as much as marshmallows and hot cocoa do (if not more), so why not do both? These fantastic little Meeple marshmallows are an excellent way to make my hot chocolate taste like a peanut butter cup and I am in love!
Homemade Peanut Butter Meeple Marshmallows
Disclaimer: This recipe was originally written by Rebecca Lindamood. The recipe below is based on that recipe but has had several alterations made to it in order to give it the peanut butter flavor as well as incorporating our tips/suggestions. The original recipe can be found at Foodie with Family. Lindamood also includes many different flavor combinations of her own and helpful tips on her website that I highly recommend checking out.
Ingredients
- 3 packets of Knox unflavored gelatin (.75 oz, if not using packets)
- 1/2 cup cold water
- 2 cups granulated sugar
- 2/3 cups light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 2 teaspoon pure vanilla extract
- 4 tablespoons peanut butter
- Confectioners’ sugar
Directions
- Lightly coat a 9×9 in. square cake pan with nonstick spray and set aside.
- Gently whisk together gelatin and cold water in the bowl of an electric mixer (I highly recommend a standing mixer if you have access to one!). Let stand for 10 minutes.
- Meanwhile, combine sugar, corn syrup, salt, and 1/4 cup cold water in a small saucepan, whisking only until the sugar is dissolved.
- Bring the mixture to a rapid boil over high heat, stirring occasionally until the temperature reaches 240 degrees F on a candy thermometer. (If you do not have a candy thermometer, as soon as the mixture reaches a rolling boil, set the timer for 1 minute and allow it to continue boiling without stirring.)
- Carefully pour the boiling sugar mixture into the bowl with the gelatin and turn on the mixer, using the whisk attachment. Starting on low and moving up to high speed, beat for approximately 10-12 minutes, or until fluffy and mostly cooled.
- Add in the vanilla extract and beat to incorporate.
- Separate about a quarter of the batter into a small bowl. Add peanut butter and stir until well blended. Scrape the peanut butter mixture back into the mixer bowl and gently fold the two mixtures together until mostly blended.
- Grease a rubber or silicone spatula/scraper and scrape marshmallow into the prepared pan. Let marshmallows sit in a cool, dry space for a few hours, or overnight, until cooled and firmly set.
- Once set, sprinkle a cutting surface with a blend of confectioners’ sugar. Remove marshmallow from pan and lay on top of the prepared surface. Dust the top generously with confectioners’ sugar. Use the cookie cutter to cut out marshmallows. Separate pieces and toss to coat all surfaces with the confectioners’ sugar.
- Store in an airtight container at room temperature for up to 3 weeks.
All photos were taken and edited by Krista.