Marshmallow Peppermint Frosting

Nothing perks up plain chocolate like mint–unless you are my mother of course. This recipe from the Hershey’s 1936 Cookbook makes a great topping for chocolate cakes, stirred into a mocha or just off the spoon.

Marshmallow Peppermint Icing
2 tablespoons water
1/2 cup granulated sugar
1 egg white, beaten stiff
3/4 cup marshmallow fluff
few grains salt
1/4 tsp peppermint extract (I go with a bit more–closer to 1/2 tsp)
few drops red or green food coloring

 

Boil water and sugar together until it forms a soft ball in cold water. Slowly pour hot syrup over beaten egg white, beating constantly. Add marshmallow whip, salt, peppermint extract and food coloring. Beat until cool.

Comments

  1. Yum! I love mint and chocolate- would topping brownies bee TOO decadent? Even at Xmas?

  2. Definitely a go for topping brownies!

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