Homemade Peppermint Marshmallows Recipe

By Angela Sellari Jump to Recipe

I think I have become a bit addicted to Peppermint.

I can’t seem to get enough of it this holiday season. The smallest amount of a good peppermint extract can add so much to holiday baking. However, this afternoon’s project didn’t require any baking at all — Homemade Peppermint Marshmallows. The girls were so excited about making homemade marshmallows, but I have to say that it didn’t turn out to be much of a collaboration. While the recipe is simple enough, you have to keep things moving along pretty quickly and sometimes it’s easier to do things yourself when you’re on bit of a time crunch.

I ever so slightly altered a marshmallow recipe from my good friend, Martha Stewart… no she’s not really my friend, but I like to pretend sometimes.

These marshmallows are amazing… truly deliciously, wonderfully, amazing! I don’t know why I waited so long to try this recipe. They are perfect, served with my homemade hot cocoa.

Ingredients:

• vegetable cooking spray
• 1 tablespoon light corn syrup
• 3/4 cup water
• 1 teaspoon peppermint extract
• 2 cups sugar
• 4 packages (1/4 ounce each) unflavored gelatin
• 2 large egg whites
• red food coloring
• powdered sugar (for dusting)
• parchment paper
• 2 square baking pans
• candy thermometer

Instructions:

Step 1: Coat an (2) 8-inch square pans with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.

Step 2: Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.

Step 3: Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.

Step 4: Pour mixture into lined pans. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares and dust generously with powdered sugar.

These homemade marshmallows can be stored in an airtight container for up to 3 days.

Homemade Peppermint Marshmallows Recipe

Angela Sellari

I think I have become a bit addicted to Peppermint. I can't seem to get enough of it this holiday season. The smallest amount of a good peppermint extract can add so much to holiday baking. However, this afternoon's project didn't require any baking at all — Homemade Peppermint Marshmallows.

5 from 2 votes

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Course Dessert

Cuisine American

Servings 8

Calories 207 kcal

Ingredients

  

1x2x3x

• Vegetable cooking spray
• 1 tablespoon light corn syrup
• 3/4 cup water
• 1 teaspoon peppermint extract
• 2 cups sugar
• 4 packages 1/4 ounce each unflavored gelatin
• 2 large egg whites
• Red food coloring
• Powdered sugar for dusting
• Parchment paper
• 2 square baking pans
• Candy thermometer

Instructions

 

• Coat an (2) 8-inch square pans with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
• Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
• Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
• Pour mixture into lined pans. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares and dust generously with powdered sugar.
• These homemade marshmallows can be stored in an airtight container for up to 3 days.

Nutrition

Calories: 207kcalCarbohydrates: 52gProtein: 1gFat: 0.4gSaturated Fat: 0.1gSodium: 17mg

Keyword Homemade Peppermint Marshmallows Recipe

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