Making your own marshmallows is easier than you’d think! These Peppermint Marshmallows look gorgeous, taste 100x better than store-bought marshmallows and make a great holiday gift. Be sure to save a few to enjoy in your hot cocoa!
Today, we’re making marshmallows. Beautiful, pillowy peppermint-flavored marshmallows that have a gorgeous and vivid red swirl on the top of them. They seem hard to make, right? Most people are surprised by the feat of homemade marshmallows. They’ll be even more impressed when they sink their teeth into the sweet, pillowy puffs of goodness that are incomparable to their store-bought counterparts.
I tackled homemade marshmallows a while back, and have posted a chocolate malt version and a cake batter version. Every time I make them I wonder why I don’t make them more often. Besides watching for your candy thermometer to reach a certain temperature while you melt down the sugar and waiting a while for the mixture to whip into gorgeous white fluff, this recipe isn’t too difficult.
How to make Peppermint Marshmallows:
You start by combining powdered gelatin and water – once mixed, you’ll let this gels. It will turn super thick and gelatinous while it sits. While it settles, you’ll prepare the sugar syrup, which you’ll eventually pour over the gelatin. You’ll make the sugar syrup with sugar, corn syrup, and water.
The corn syrup helps ensure the sugar doesn’t crystallize, and the water helps to make sure the sugar doesn’t burn before it reaches the right temperature. The syrup is left relatively undisturbed once it comes to a boil and a candy thermometer is clipped on. Don’t leave the kitchen though – once the water boils out, the temperature rises quickly.
When the sugar syrup is done, you’ll drizzle the mixture into the gelatin in a stand mixer running on high. Let it rip for 10-12 minutes, add your flavoring extracts (peppermint and vanilla, in this case), and pour into the pan.
To get those beautiful red swirls, we drop on red food coloring and quickly swirl it in with a toothpick. Let the marshmallows settle for a few hours, or preferably overnight, and then make lots of hot cocoa to enjoy them with!
These marshmallows would be good in cocoa, coffee, or dunked in chocolate. You can cut them into whatever cute shapes you want and you have the perfect gift. I’m sort of obsessed with these. Don’t be surprised if you see more homemade marshmallows on here! The endless flavors are calling my name.
Speaking of lovely gifts, I have an awesome giveaway today to get in the holiday spirit! My blogging friend Annie over at Maebells started the most gorgeous online kitchen and home decor store called Gin Creek Kitchen. I already placed an order and received some beautiful things – two of my favorites are this Copper Cake Server and these Measuring Bowls! She also just added this Burlap Sunflower Wreath that I’m seriously swooning over.
- 3 envelopes (0.75 oz unflavored gelatin)
- ½ cup cold water
- 2 cups granulated sugar
- 1 cup light corn syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- ⅛ teaspoon salt
- Red food coloring
- ⅔ cup confectioners’ sugar (sifted, plus more for dusting)
- Grease an 9×13-inch pan very well, using a paper towel to rub it and make sure you fully coated the bottom, sides and edges of the pan. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the unflavored gelatin and 1/2 cup cold water. Let stand while you make the syrup.
- Place the sugar, corn syrup and ½ cup water in a medium saucepan and stir gently. Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionally–you are looking for it to eventually hit a temperature of 235-240°F (soft ball stage).
- Once the syrup reaches 235-240°F, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, turn the speed to medium-high and let it go for about 10-12 minutes–the mixture should turn white and fluffy. Add the vanilla extract, peppermint extract, and salt and increase the speed to its highest setting for 1 more minute.
- Pour the marshmallow into the prepared pan and use an offset spatula spritzed with cooking spray to even it out. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marble effect. Tap the pan on the counter a few time to get rid of air bubbles. Sift powdered sugar evenly and generously over the top. Let sit for about 6 hours or until firm.
- Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a powdered sugar-dusted work surface. Dust the marshmallow slab with more confectioner’s sugar and cut into whatever size pieces you wish (a pizza cutter works great here). Dip the sticky edges of the marshmallows in more powdered sugar and shake in a sieve to remove excess powdered sugar. Store in an airtight container for up to 1 week.
- Category: Dessert