I love a homemade marshmallow. You can see my post of vanilla marshmallows here. This peppermint version is perfect during the holidays. I make them for my Christmas party every year. You can easily package these up and give them with a can of hot chocolate for a perfect little gift.
Don’t let these intimidate you. As long as you have the right tools, they are actually really easy to make.
Affiliate links are used in my post. What does that mean? If you purchase through my link I will receive a small commission! However, I only ever recommend products/services that I absolutely LOVE and use myself! If you choose to support me through purchasing through my links allows me to continue to bring you info that you enjoy and hopefully use. So I thank you for any and all support.
STEP 1: Butter a 2 qt glass baking dish generously and than dust with powdered sugar. Set aside.
STEP 2: Pour 1/2 cup cold water in the bottom of a stand mixer and sprinkle gelatin over it to soften.
STEP 3: In a medium saucepan, heat sugar, corn syrup, salt and 1/2 cup water. Stir over low heat until the sugar is dissolved.
STEP 4: Continue to heat the mixture until it reaches 240 degrees on a candy thermometer.
STEP 5: Start the stand mixer on low and slowly pour the sugar mixture into the gelatin mixture.
STEP 6: Increase the speed to high and beat for 8-10 minutes until mixture has doubled in volume.
STEP 7: Add peppermint extract and beat for 1 more minute.
STEP 8: Drop a couple drops of red food coloring into the mixture and fold into marshmallow mixture a couple of times until it produces a marbled look.
STEP 9: Quickly pour mixture into the prepared baking dish. You can pat lightly with wet hands to smooth it out.
STEP 10: Leave out to stand for 8 hours or overnight.
STEP 11: Once ready to cut, dust a cutting board with powdered sugar.
STEP 12: Loosen the marshmallow from the sides of the pan and lift and place on cutting board. Using a buttered knife, cut the marshmallow to desired shape.
STEP 13: Dip each side of the marshmallow into powdered sugar and store in an airtight container.
note: These will stay good for up to 3 weeks.
Peppermint Marshmallows
Adapted from Betty Crocker
Ingredients
- 1/3 cup powdered sugar
- 2 1/2 tablespoons unflavored gelatin
- 1 cup cold water divided
- 1 1/2 cups granulated sugar
- 1 cup corn syrup
- 1/4 teaspoon salt
- 1 teaspoon peppermint extract
- drops red food coloring
Instructions
-
Butter a 2 quart glass baking dish generously and than dust with powdered sugar. Set aside.
-
Pour 1/2 cup cold water in the bottom of a stand mixer and sprinkle gelatin over it to soften.
-
In a medium saucepan, heat sugar, corn syrup, salt and 1/2 cup water. Stir over low heat until the sugar is dissolved.
-
Continue to heat the mixture until it reaches 240 degrees on a candy thermometer.
-
Start the stand mixer on low and slowly pour the sugar mixture into the gelatin mixture.
-
Increase the speed to high and beat for 8-10 minutes until mixture has doubled in volume.
-
Add peppermint extract and beat for 1 more minute.
-
Drop a couple drops of red food coloring into the mixture and fold into marshmallow mixture a couple of times until it produces a marbled look.
-
Quickly pour mixture into the prepared baking dish. Pat lightly with wet hands to smooth out.
-
Leave out to stand for 8 hours or overnight.
-
Once ready to cut, dust a cutting board with powdered sugar.
-
Loosen the marshmallow from the sides of the pan and left and place on cutting board. Using a buttered knife, cut the marshmallow into desired shape.
-
Dip each side of the marshmallow into powdered sugar and store in an airtight container.
5 thoughts on “12 DAYS OF CHRISTMAS: PEPPERMINT MARSHMALLOWS”