Peppermint Marshmallows
Yield: 24 servings
Homemade peppermint marshmallows are fluffy, festive, and so delicious! They're perfect for gifting, hot cocoa, and holiday treats.
Ingredients
- 1 cup powdered sugar, divided
- ⅔ cup water, divided
- 3 packages (¼ ounce each) unflavored gelatin (found by the Jell-O at the grocery store)
- 1 cup granulated sugar
- 1 cup light corn syrup
- pinch of kosher salt
- 2 teaspoons pure peppermint extract
- 10 drops red food coloring
Instructions
- Lightly spray the inside of an 8''x8'' pan with non-stick cooking spray. Sprinkle with ½ cup of the powdered sugar and tilt the pan until there is a thick coating of powdered sugar on the bottom and sides of the pan. Gently shake out any loose powdered sugar and discard. Set pan aside.
- Pour 1/3 cup of the water into the bowl of a stand mixer. Sprinkle the gelatin over the water and stir briefly to incorporate and soften. Let stand for about 10 minutes, or until the gelatin has softened.
- In a medium saucepan, off the heat, combine the remaining 1/3 cup of the water with the granulated sugar, corn syrup, and salt. Place the saucepan over medium-high heat. Clip a candy thermometer on the inside of the pan, making sure it doesn’t touch the bottom. Cook the mixture without stirring until reaches 240°F.
- With mixer on low speed, very slowly and carefully add the hot syrup to the softened gelatin. Increase mixer speed to high. The mixture will start out clear, then quickly turn very white. Beat for about 7 minutes, or until the marshmallow gets very thick and sticky, and starts to pull away from the sides of the bowl, in string-like pieces.
- Add peppermint extract and beat 2 more minutes.
- With mixer stopped, add red food coloring in random drops over the top of the marshmallow mixture. On very low speed, give the marshmallow just 1 to 2 turns with the mixer blade, until you see swirls of red and white. Do not over mix, or you will lose the red streaks and end up with all-pink marshmallow.
- Spread swirled marshmallow mixture into prepared pan using a lightly oiled spatula. With wet hands, press the batter evenly into the corners of the pan. Just keep rewetting your hands to help with the stickiness. Set aside for at least 1 hour, or until the mixture is firm and cool.
- Sift some powdered sugar into a shallow bowl. Run a wet knife around the edge of the cooled pan to loosen the marshmallow. Remove the marshmallow from the pan, onto a cutting board or parchment paper. Cut into squares, using a pizza cutter wheel. This is a sticky job, but just have patience. It’s worth it! I like to cut each pan into 36 squares, which gives you marshmallows that are about 1¼” square, but feel free to cut them into whatever size you like. Toss each marshmallow in the remaining powdered sugar until completely coated.
- Store marshmallows in a single layer, or in layers separated by wax paper. They will keep very well for quite a long time (a couple weeks!) when stored airtight at moderate temperature. They also keep well in the freezer. Eat plain, dipped in chocolate, or in hot chocolate!
Nutrition Information:
Serving: 1 Calories: 63kcal Carbohydrates: 16g Sodium: 10mg Sugar: 16g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.