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Homemade Peppermint Marshmallows Recipe

Homemade Peppermint Marshmallows Recipe

Homemade Peppermint Marshmallows

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.

Here’s What You’ll Need
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

Homemade Peppermint Marshmallows

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.

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.

See Also
Peanut Butter Chocolate Chip Cookies

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.

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.

If you enjoy peppermint as much as I do, you’ll have to also try this Peppermint White Chocolate Popcorn.

Homemade Peppermint Marshmallows Recipe

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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
 

  • 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.
  • 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.
  • 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.
  • 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.
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