Soft and fluffy Peppermint Marshmallows with a candy-cane swirl, dipped in dark chocolate. There are two ways to make them for a doubly-festive holiday dessert!
*Boil more water than needed for the recipe, as the volume of water will decrease as it boils. Measure the 3/4 cup needed for the recipe once the water has been brought to a boil. This is also a good time to test your candy thermometer. Fit it to the saucepan you use to boil the water and boil for about 10 minutes. The thermometer should reach boiling temperature (based on your location) by the end of the 10 minutes. If the thermometer reading is incorrect, adjust for the discrepancy when cooking the syrup for the marshmallows. I learned the hard way that this is important!
**If you can find peppermint candy cane sprinkles, I think they would be easier to use than crushing your own peppermint candy. If you do choose to use crushed peppermint, try to avoid crushing the candy too much, or it will get powdery and look messy on the marshmallows. Also, be aware that the peppermint may start to look sticky by the second day.
**I definitely recommend getting a candy thermometer to make marshmallows, but you can also test the syrup by seeing if it has reached the soft ball stage. If you spoon a bit of syrup into a bowl of very cold water, you should be able to clump it into a ball with your fingers, but if you take the ball out of the water, it should string out again.