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Homemade Peppermint Marshmallows

Homemade Peppermint Marshmallows are easier (and tastier!) than you think.



Until you’ve tried homemade marshmallows, you are missing out. Most likely, you’ve seen them on the web and in cookbooks, but you probably thought Homemade Peppermint Marshmallows would be too difficult to make.

The great news is that Homemade Peppermint Marshmallows require a little bit of effort, but are relatively easy to make—and taste so much better than what you can buy in the store. Plus, with the right extract, you can create any flavor you like. We decided peppermint was the way to go to accompany a mug of hot cocoa on a cold winter day.



Homemade Peppermint Marshmallows

Makes 9 dozen 1-inch cubes
Prep time: 35 minutes
Total time: 4 hours

3 packages unflavored gelatin
1 cup ice cold water, divided
1 ½ cups granulated sugar
1 cup light corn syrup
¼ teaspoon kosher salt
¾ teaspoon peppermint extract
¼ cup confectioners’ sugar
¼ cup cornstarch
Non-stick cooking spray
4 drops red food coloring

1. Place the gelatin into the bowl of a stand mixer along with ½ cup of the water. Set the whisk attachment.
2. In a small saucepan combine the remaining ½ cup water, granulated sugar, corn syrup and salt. Place over medium-high heat, cover and cook for 3-4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, approximately 7-8 minutes. Once the mixture reaches this temperature, immediately remove from heat.
3. Turn the stand mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12-15 minutes. Add the peppermint extract during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
4. Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13- by 9-inch metal baking pan with non-stick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.When ready, pour the mixture into the prepared pan, using a lightly oiled spatula to spread the mixture evenly into the pan.
5. Drop red food coloring onto marshmallows and use a toothpick to swirl it in.
6. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. (Reserve remaining sugar mixture for later.) Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
7. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container up to 3 weeks.

Great Gifts!

Put some marshmallows in a canning jar or a cellophane bag. Or, combine a bag or jar of marshmallows with homemade hot chocolate mix and wrap it all up in a cute mug for an easy holiday gift.

Written and photographed by Kristen Doyle
Recipe by Amy Clark, momadvice.com

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