Peppermint Marshmallows

Easy Peppermint Marshmallows

This was my first attempt at making homemade marshmallows and I was 

surprised at how easy it was. And delicious!

I decided to make them as a treat to serve (in addition to eating

them plain and in hot chocolate) for our church wreath-making party

and for the middle school teacher's Christmas treat day. I found some 

good-quality milk chocolate at the grocery store, melted it (30 seconds

at a time in the microwave until smooth) and then dipped them. 

Y-U-M. 

Butter or cooking spray for greasing

1/3 c. powdered sugar

2 1/2 Tbsp. unflavored gelatin (Knox)

1/2 c. cold water

1 1/2 c. granulated sugar

1 c. corn syrup

1/4 tsp. salt

1/2 c. water

1 tsp. pure peppermint extract

8-10 drops red food color

Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish (mine was more along the lines of a 13x9 and it was perfect - tweak as needed. Dust with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside. 

 In 2-quart saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring about 30 minutes to 240°F on candy thermometer; remove from heat.

 Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Pour into baking dish, patting lightly with wet hands. Drop food color randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Let stand uncovered at least 8 hours or overnight. 

 Dust cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased - (I greased my knife in between each cut - well worth it), cut into 1-inch squares. Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. (I added a good amount of powdered sugar into a large bowl, added the marshmallows and then tossed all at the end. Worked well.) Store in airtight container at room temperature up to 3 weeks.

To dip in chocolate, after the marshmallows are covered in powdered sugar, shake off excess and dip in melted chocolate. Allow to harden or put in fridge for a bit. 

PRINTABLE RECIPE