A little extra time is needed for these individual mint delights, but everyone will praise the results.
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1 cup semi-sweet chocolate chips
10 (2-inch) foil baking cups
1/2 cup milk
24 large marshmallows
1/8 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon peppermint extract
6 drops red food color
1 cup Land O Lakes® Heavy Whipping Cream
1/3 cup crushed starlight peppermint candies, reserve 1 tablespoon
Melt chocolate chips in 1-quart saucepan over low heat, stirring occasionally, 4-5 minutes or until chips are melted. Place 10 baking cups into muffin pan. Coat inside of each cup evenly with melted chocolate to about 1/8 inch thick, using pastry brush, bringing coating almost to top of cup but not over edge. Refrigerate 30 minutes or until firm.
Combine milk and marshmallows in 2-quart saucepan. Cook over low heat, stirring occasionally, 8-12 minutes or until marshmallows are melted. Remove from heat; stir in salt, vanilla, peppermint flavoring and food color. Refrigerate, stirring occasionally, 40 minutes or until mixture mounds slightly when dropped from spoon.
Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Stir marshmallow mixture until smooth. Gently stir marshmallow mixture and crushed peppermint candies into whipped cream. Spoon 1/3 cup marshmallow mixture into each chocolate cup. Refrigerate 2 hours or until set.
Carefully remove foil liners from chocolate cups. Sprinkle with reserved 1 tablespoon crushed candies. Store refrigerated.
Stirring marshmallow mixture occasionally during chilling will help prevent separation of mixture.