Go Back
–+ servings

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
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 8
Calories 207 kcal

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
 

  • 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
Tried this recipe?Let us know how it was!