Looking for a beautiful holiday treat to add to your repertoire this year? These peppermint marshmallows are just the thing! Fun to make, great to gift, and delicious to eat on their own or in your favorite cup of cocoa.
- 15 minutes
- 10 minutes
- 8 hours
- 36 marshmallows
- 2 teaspoon confectioners sugar
- 1 teaspoon cornstarch
- 1/2 cup cold water
- 2 tablespoons unflavored gelatin powder, about 3 packets
- 1 1/2 cups granulated sugar
- 1 cup corn syrup
- 1/4 cup water
- 1/4 teaspoon kosher salt
- 1 teaspoon peppermint extract
- 12 to 14 drops of food coloring
- 4 tablespoon confectionary sugar
- 2 tablespoon cornstarch
1 Prepare the pan: Combine the confectioners sugar and cornstarch in a small bowl.
Lightly spray or oil a 9 x 9 x 2-inch pan with cooking oil. Place a piece of parchment paper inside the pan, making sure the paper hangs over the edges by 1-inch. Lightly spray or oil the parchment paper, and dust with the sugar and cornstarch mixture.
2 Add gelatin to water: Place the water in a small microwave-safe bowl and add the gelatin powder to it. Stir and set aside for the powder to absorb the water.
3 Cook the sugar mixture: Place the sugar, corn syrup, water and salt in large saucepan. Heat on high, stirring frequently with a heatproof spatula or wooden spoon, until the sugar is dissolved.
Lower the heat to medium high and cook until the syrup is 240°F or the soft ball stage, about 5 minutes depending on how powerful your stove is.
4 Melt the gelatin: While the syrup is cooking, place the bowl with the gelatin in the microwave and cook for 30 seconds to melt the gelatin. The gelatin should be liquid. Pour the gelatin into the bowl of a stand mixer fitted with a whisk attachment.
5 Mix the gelatin and sugar: Once the syrup is at the right temperature, turn the mixer on medium low speed and slowly drizzle the hot syrup into the bowl, making sure the syrup is hitting the side of the bowl. Don’t pour the syrup into the middle of the bowl where it might hit the whisk attachment and potentially fly back out at you.
Once all the syrup is added, increase the speed of the mixer to medium speed for 5 minutes. Then increase the speed to medium high for an addition 4 minutes. Once the time is up, add the peppermint extract and beat on medium high for an additional minute or until the marshmallow is pure opaque white and triple in volume.
6 Pour into prepared pan: Once the marshmallow is ready, pour and scrape the marshmallow into the prepared pan.
Wet your hands and pat the marshmallow flat down so it has spread even throughout the pan.
Then drop the red food coloring all over top of the marshmallows. Use a toothpick and drag the food coloring decoratively around in swirls and figure eights.
7 Cool: Set the pan aside in a cool and dry place for 8 hours.
8 Slice: Combine the confectioners sugar and cornstarch together in a large bowl.
Lift the marshmallows up from the pan by grabbing the parchment paper overhanging the sides and moving the entire sheet to a cutting board.
Cut into 1 1/2 x 1 1/2-inch squares (a 6 x 6 grid). Dip and roll the cut marshmallows into the sugar and cornstarch mixture to coat all the sides and to prevent them from sticking to each other. Store in a cool dry airtight container at room temperature for up to 3 weeks.