12/3

Peppermint Marshmallows

Celebrate, Desserts, Food, Happy Holidays, Sweet, Video
By Emma Chapman

Peppermint marshmallows! It’s time for marshmallows! Seriously. It’s time for hot cocoa and spiced lattes. The perfect top to these delicious hot treats? Whipped cream seems obvious, of course. But what about a big, pillowy peppermint marshmallow? Oh yes. And if you can’t find any in the store (or want something a little more special) than you’re in luck because here is a fool proof peppermint marshmallow recipe for you!

Peppermint marshmallows!Since making these over the weekend, I now have a huge ziplock bag of them sitting on my kitchen counter. I have plans to gift as many as possible. This morning I stared at the bag trying to decide if it was okay to add one of these to my morning coffee or not. I also think these would be amazing dipped in chocolate, like these. Then they’d be a great after dinner treat.

How to make peppermint marshmallowsPeppermint Marshmallows, makes around two dozen.

1 cup cold water
3 envelopes plain gelatin powder
1 1/2 cups sugar
1 cup light corn syrup
a pinch of salt
1 teaspoon peppermint extract
red food coloring (optional)
1/3 cup powdered sugar

In the bowl of your stand mixer combine 1/2 cup of the water with the gelatin. Just pour the gelatin over the top of the water and let that sit while you do the next steps.

How to make peppermint marshmallows In a medium sized pot combine the remaining 1/2 cup water, sugar, corn syrup and salt over medium heat. Stir until dissolved. Turn the heat up and allow the mixture to reach 240°F. It is best to use a candy thermometer for this. Once the mixture reaches the desired temperature, remove from heat.

Turn your mixer (with the gelatin water) on low. If your mixer came with a splash guard, here’s a good time to use it. 🙂 Carefully pour the hot sugar mixture into the mixer while it’s running. Pour in the peppermint extract. Now turn the speed up to medium/high and beat for about 6 minutes until the batter looks white and fluffy, like marshmallow cream.

How to make peppermint marshmallows In an 8×8 square pan, spray a thin coat of nonstick cooking spray, then sprinkle generously with powdered sugar. Add a couple drops of red food coloring if using. Pour a thin layer of marshmallow cream over the bottom of the pan. Use the edge of a knife to swirl the food coloring around. Pour the remaining marshmallow cream in, add a couple more dots of red food coloring and use your knife to swirl again over the top. Now sprinkle on some powdered sugar, cover and allow to set overnight.

The next day, plop the marshmallows out onto a cutting board. Use a pizza cutter to slice into squares. Store in an airtight container for up to two weeks.

Peppermint marshmallows!

Here’s a quick video tutorial if you want to see exactly how to make homemade marshmallows:

These are truly delicious, so I highly recommend giving them a try. Also, if any of you know a good resource for finding a vegan-friendly alternative to gelatin, I’d love to hear it. I’ve been wanting to give vegan marshmallows a try for some time now. 🙂 Enjoy! xo. Emma

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Peppermint Marshmallows

Ingredients

  • 1 cup cold water
  • 3 envelopes plain gelatin powder
  • 1 1/2 cups sugar
  • 1 cup light corn syrup
  • a pinch of salt
  • 1 teaspoon peppermint extract
  • red food coloring optional
  • 1/3 cup powdered sugar

Instructions

  1. In the bowl of your stand mixer combine 1/2 cup of the water with the gelatin. Just pour the gelatin over the top of the water and let that sit while you do the next steps.
  2. In a medium sized pot combine the remaining 1/2 cup water, sugar, corn syrup and salt over medium heat. Stir until dissolved. Turn the heat up and allow the mixture to reach 240°F. It is best to use a candy thermometer for this. Once the mixture reaches the desired temperature, remove from heat.
  3. Turn your mixer (with the gelatin water) on low. If your mixer came with a splash guard, here's a good time to use it. ? Carefully pour the hot sugar mixture into the mixer while it's running. Pour in the peppermint extract. Now turn the speed up to medium/high and beat for about 6 minutes until the batter looks white and fluffy, like marshmallow cream.
  4. In an 8×8 square pan, spray a thin coat of nonstick cooking spray, then sprinkle generously with powdered sugar. Add a couple drops of red food coloring if using. Pour a thin layer of marshmallow cream over the bottom of the pan. Use the edge of a knife to swirl the food coloring around. Pour the remaining marshmallow cream in, add a couple more dots of red food coloring and use your knife to swirl again over the top. Now sprinkle on some powdered sugar, cover and allow to set overnight.
  5. The next day, plop the marshmallows out onto a cutting board. Use a pizza cutter to slice into squares. Store in an airtight container for up to two weeks.

Credits // Author and Photography by: Emma Chapman

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