Homemade Peppermint Marshmallows
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • 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
  1. Generously spray sides and bottom of a 9x13-inch glass baking dish with nonstick spray
  2. Dust with 2 tablespoons of powdered sugar, set aside
  3. In bowl of stand mixer, sprinkle plain, unflavored gelatin over 1 cup cold water; set aside
  4. In a very large saucepan, combine granulated sugar, corn syrup, salt and 1 cup water over low heat, stirring constantly, until sugar is dissolved.
  5. Warm until just boiling. Then cook without stirring about 30 minutes or to 240°F on candy thermometer
  6. 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.
  7. Remove from heat and slowly add to mixing bowl with softened gelaitn
  8. 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
  9. Add peppermint extract and beat for an additional minute
  10. Pour marshmallow mixture into prepared baking dish, pressing it lightly into place with wet hands.
  11. 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.
  12. Let stand uncovered at least 8 hours or overnight.
  13. The next day, dust a cutting with 2 - 3 tablespoons powdered sugar
  14. Set the rest of the powdered sugar aside in a small bowl.
  15. 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
  16. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board
  17. Grease a super sharp knife with non-stick spray and cut marshmallows into squares
  18. Lightly dust the bottom and sides of each marshmallow in the bowl of powdered sugar to avoid them sticking together
  19. Store in an airtight container for up to two to three weeks
Recipe by The Sweetest Occasion at https://thesweetestoccasion.com/2018/12/peppermint-homemade-marshmallows/