Fact: I kind of hate marshmallows. Additional fact: Marshmallows are so much better when they’re homemade! And in our house where I keep all the fixings for a hot cocoa bar on hand all winter long, homemade marshmallows have a starring role in the show. Have you ever made them before? They’re easier than you think! I’m sharing my homemade marshmallow recipe (specifically, a peppermint marshmallow recipe) that you and your kids will love! Even you, fellow marshmallow hater.
A couple of pro tips before you get started! While making marshmallows is super easy, you need to be hands on (and eyes on) throughout the process. Don’t make the mistake of walking away and burning an entire batch on the stove like I did when making them to share with you. They’re easy to make, but they’re also easy to burn! All hands on deck, friends.
A word about the food coloring! You absolutely don’t have to use it, if you’re like us and you generally try to avoid food coloring like we do. For the holidays, I figure one or two batches of marshmallows won’t kill us and it looks extra festive. Consider that part entirely optional! Other than that, make sure to give homemade marshmallows a try! They’re so special and fun, and nothing like their distant store bought cousins.
- Non-stick spray
- ¾ cup powdered sugar
- 5 tablespoons unflavored gelatin
- 1 cup cold water
- 3 cups granulated sugar
- 2 cup corn syrup
- ½ teaspoon salt
- 1 cup water
- 1 tablespoon pure peppermint extract
- 15 - 20 drops red food color
- Generously spray sides and bottom of a 9x13-inch glass baking dish with nonstick spray
- Dust with 2 tablespoons of powdered sugar, set aside
- In bowl of stand mixer, sprinkle plain, unflavored gelatin over 1 cup cold water; set aside
- In a very large saucepan, combine granulated sugar, corn syrup, salt and 1 cup water over low heat, stirring constantly, until sugar is dissolved.
- Warm until just boiling. Then cook without stirring about 30 minutes or to 240°F on candy thermometer
- If you don't have a candy thermometer, check your marshmallow mixture by dropping a tiny small amountinto cup of very cold water. It's done when it forms a ball.
- Remove from heat and slowly add to mixing bowl with softened gelaitn
- Beat on low speed, gradually increasing to high speed and continue to beat for 10 minutes until marshmallow mixture is glossy, white and very fluffy
- Add peppermint extract and beat for an additional minute
- Pour marshmallow mixture into prepared baking dish, pressing it lightly into place with wet hands.
- Finally, drop food color randomly onto top of marshmallow mixture. Use a knife or skewer to pull food color through the mixture to create swirls of red throughout the marshmallows.
- Let stand uncovered at least 8 hours or overnight.
- The next day, dust a cutting with 2 - 3 tablespoons powdered sugar
- Set the rest of the powdered sugar aside in a small bowl.
- Use a knife to gently cut around the edges of the baking to release your marshmallows, then gently lift out onto the dusted cutting board
- To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board
- Grease a super sharp knife with non-stick spray and cut marshmallows into squares
- Lightly dust the bottom and sides of each marshmallow in the bowl of powdered sugar to avoid them sticking together
- Store in an airtight container for up to two to three weeks
Art direction by Cyd Converse | Photos by Alice G. Patterson.]