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All the flavors of Peppermint Hot Chocolate in a bunt cake--topped with peppermint marshmallow! Perfect dessert for the holidays--and if you ask my family, the perfect dessert all winter long!

Marshmallow Glaze

The boring (but delicious) truth is that I took our treasured Extra Creamy Peppermint Marshmallows, made them, and then at the end of the beating stage, I beat in 1 tablespoon of heavy cream. It definitely deflated and thinned out the mixture. I would be curious to try it as a thicker topping also, but for this cake pan, a thinner glaze worked well I thought.
Course Dessert
Cuisine Frostings, Glazes, Toppings
Author TheSpicedLife

Ingredients

  • 2 envelopes gelatin (I usually use Knox)
  • 1/3 cup + 3 T cold water
  • 1 1/3 cups + 2 T granulated sugar
  • 1 cup + 3 T light corn syrup
  • large pinch salt
  • 9 T cold water, in addition to water above
  • 1 t vanilla extract
  • 2 t peppermint extract
  • several drops peppermint oil
  • 1 T heavy cream

Instructions

  1. I have heard some people say they could make marshmallows with a mid strength mixer (eg, the Kitchen Aid Artisan); I personally would only be willing to try in a professional grade/heavy duty mixer unless I knew I had the cash to replace the mixer! DO NOT USE A HAND HELD MIXER!!!
  2. Place the gelatin in the bottom of the mixer bowl. Prepare the water measurements and set aside the larger water amount (1/3 cup + 3 T) beside it.

  3. Find a heavy bottomed, preferably copper or stainless steel, 2-3 quart saucepan and put the 9 tablespoons of water, light corn syrup, sugar and salt inside of it. Attach a candy thermometer to the side of the pan–do not let the actual thermometer touch the bottom of the pot. Place the pot on low heat and cover it.

  4. Dump the 1/3 cup plus 3 tablespoons water over the gelatin–it should sit for 15 minutes while the sugar is cooking.
  5. While the gelatin is soaking, stir the sugar mixture 2-3 times, very gently each time. When the sugar has dissolved, remove the lid and turn the heat up to high. From here on out do not stir or otherwise bother the sugar. Keep an eye on the thermometer; you want to boil the sugar to 245-248 degrees F.

  6. When the sugar mixture reaches 248-250 F, slowly pour it in to the mixer bowl with the whip attachment mixing on the lowest speed. Be very careful to not let any of the boiled sugar touch your bare skin.After the sugar is all in the bowl, slowly increase the speed to medium low and beat for 1 minute. 
  7. When the mixture is totally blended, increase the speed to high and beat for 2 minutes. 
  8. Reduce the speed back down to low and add the extracts and oil/crushed peppermint. Increase back to the highest speed again and beat for 8 minutes.
  9. During this time the mixture will becomes more opaque and whiter. It will also become much, much thicker. I check the back of my mixer every so often during the 8 minute beating–if it should ever get dangerously hot, well, I guess either quit or cross your fingers. (I have been making marshmallows for 10 years now and never yet had it blow my motor out, but it still manages to make me nervous!)
  10. Slow the mixer down and quickly add the cream. It will thin out and deflate pretty quickly. Beat the cream in for about a minute, and then begin drizzling over your cake as directed in the instructions above.