This post was sponsored by Starbucks as part of an Influencer Activation for Influence Central. I received compensation and complimentary products to facilitate my review.
I’ll go on record as saying that the best part of cold weather is having an excuse to drink hot cocoa! I’d choose cocoa over coffee any day. And one of the best things about a mug of cocoa is how many ways there are to dress it up. Swirls of caramel. A dash of cinnamon. A spray of whipped cream. And of course there’s always the classic marshmallow! To celebrate St. Patrick’s Day, I’m combing my love of cocoa and my love of marshmallows into an easy recipe for minty shamrock marshmallows.
- Cooking Spray
- Powdered Sugar
- 2½ Tablespoons Unflavored Gelatin
- ½ Cup Cold Water
- ½ Cup Water
- 1½ Cups Sugar
- 1 Cup Light Corn Syrup
- ¼ Tsp Salt
- 1 Tsp Peppermint Extract
- Green Food Color
- Spray silicone shamrock mold with cooking spray and fully coat with powdered sugar.
- Combine gelatin and ½ cup cold water in mixing bowl.
- In saucepan, heat sugar, salt and corn syrup with ½ cup water over low heat, stirring until sugar is dissolved.
- Once sugar is dissolved, increase heat and heat until boiling without stirring.
- Use candy thermometer to heat mixture until it reached 240 degrees Fahrenheit.
- Slowly pour syrup from sauce pan into mixing bowl with gelatin, beating on low.
- Once syrup is incorporated, increase speed and beat for at least eight minutes until mixture is white.
- Add peppermint extract and green food coloring and beat for one additional minute.
- Spoon mixture into Shamrock mold and smooth top with a wet knife.
- Poor any extra mixture into a baking dish that has been prepared with cooking spray and powdered sugar.
- Allow marshmallows to dry overnight.
- Remove marshmallows from mold and toss in powdered sugar.
- Extra marshmallows made in baking dish can be cut with a knife covered in butter or cooking spray and tossed in powdered sugar.
I can’t express enough how important it is to fully coat your mold with powdered sugar if you want them to release cleanly from the mold. Marshmallow mixture is sticky! If you make a mess spooning the mixture into the mold, allow it to set for about an hour and it should be cooled enough that you can clean up the edges a little easier.
Speaking of easier, it’s easier than ever to enjoy hot cocoa at home with K-Cup® pods from Starbucks®. They’re made with real cocoa and non-fat milk. Created especially for your Keurig® brewer, they’re available wherever you buy groceries. You just need to provide the marshmallows!
You can enjoy Starbucks Cocoa in Salted Caramel flavor. It’s a pinch of sea salt and a dash of natural caramel flavor, combined with your favorite hot cocoa.
But for these minty marshmallows, I recommend Starbucks® Hot Cocoa K-Cup® pods in the classic flavor.
Rich, creamy Starbucks® Classic Hot Cocoa, at home, ready for St. Patrick’s Day! Or, you know…any day. It’s never a bad time to cuddle up with a mug of hot cocoa.
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