Homemade peppermint marshmallows: the perfect winter treat for hot chocolate!

Peppermint Marshmallows

“It’s a marshmallow world in the winter…when the snow comes to cover the ground…”

Oh!  Sorry!  I just got lost in the midst of Brenda Lee and the perfect snowy pre-Christmas days we’re having here in New England.  Today is the third snowy day in the past week and I just can’t get enough of the white stuff, especially before Christmas.  And let me tell you, these homemade peppermint marshmallows definitely kick the season into high gear.

Peppermint Marshmallows

A few drops of peppermint oil and some red food gel are all you need to take an easy homemade marshmallow from traditional to spectacular.  I had some trouble getting my last batch of marshmallows to turn out fluffy but there were no issues here – these guys were just perfect.  And floating in some hot chocolate or white hot chocolate?  Snow day perfection.  Hurry Christmas!!

Be sure to check back tomorrow to see how I used these marshmallows for a super fun holiday treat and for another giveaway!

Peppermint Marshmallows

Total Time: 6 hours, 20 minutes

Yield: about 8 dozen 1-inch marshmallows

Homemade peppermint marshmallows: the perfect winter treat for hot chocolate!

Ingredients

  • 3 packets (¼ ounce each) unflavored gelatin
  • 1 cup cool water, divided
  • 1 ½ cups sugar
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • 1/8 teaspoon peppermint oil
  • 5 to 10 drops red food gel, optional; for pink color or swirling
  • Confectioners' sugar

Instructions

  1. Lightly grease a 13x9-inch glass baking dish and a rubber spatula; set aside.
  2. Pour ½ cup of the cool water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water, mixing just slightly, and allow it to thicken.
  3. In a medium saucepan, bring the remaining ½ cup of water, sugar, corn syrup, and salt to a boil, stirring just until the sugar dissolves. One the sugar has dissolved, stop stirring and allow the mixture to boil to between 238° F and 240° F on a candy thermometer.
  4. With the mixer on low, pour the hot sugar mixture slowly and steadily down the side of the bowl into the softened gelatin. Once the pan is empty, gradually increase the speed of the mixture to high (stand back in case of any hot sugar splatters from the bowl!) and let the mixture whip into a thick and white fluffy mixture, about 5 to 8 minutes. Be careful not to allow the mixture to form a thick ball inside the whisk by whisking too long. With a couple of minutes left, pour in the peppermint oil. With just a few seconds left, drop the food gel into the spinning mixer to allow the color to swirl throughout the marshmallow mixture.
  5. Pour the marshmallow mixture into the prepared dish and scrape out as much as you can from the bowl with the greased spatula. With wet fingers, gently even out the marshmallow in the dish. Dust the top with a light coating of confectioners' sugar and set the dish aside to allow the marshmallows to set up - at least 6 hours but overnight is fine too.
  6. When you're ready to cut the marshmallows, run a sharp knife around the inside of the pan to loosen the edges. Flip the marshmallow slab onto a large cutting board and dust the top (which was the bottom) with more confectioners' sugar. Using a pizza cutter or shaped cookie cutter, quickly cut the marshmallows, taking care to dust all of the cut edges with sugar to prevent them from sticking to each other.
  7. The marshmallows should keep well for up to 1 week stored in an airtight container at room temperature.

Source

adapted from King Arthur Flour

http://www.smells-like-home.com/2013/12/peppermint-marshmallows/

Disclaimer: King Arthur Flour donated some of the ingredients used in this recipe and seen in these photos.  All opinions about this recipe are my own.

Peppermint Marshmallows

Ingredients

3 packets (¼ ounce each) unflavored gelatin
1 cup cool water, divided
1 ½ cups sugar
1 cup light corn syrup
1/8 teaspoon salt
1/8 teaspoon peppermint oil
5 to 10 drops red food gel, optional; for pink color or swirling
Confectioners’ sugar

Instructions

  • 01

    Lightly grease a 13×9-inch glass baking dish and a rubber spatula; set aside.

  • 02

    Pour ½ cup of the cool water into the bowl of a stand mixer fitted with the whisk attachment.  Sprinkle the gelatin over the water, mixing just slightly, and allow it to thicken.

  • 03

    In a medium saucepan, bring the remaining ½ cup of water, sugar, corn syrup, and salt to a boil, stirring just until the sugar dissolves.  One the sugar has dissolved, stop stirring and allow the mixture to boil to between 238° F and 240° F on a candy thermometer.

  • 04

    With the mixer on low, pour the hot sugar mixture slowly and steadily down the side of the bowl into the softened gelatin.  Once the pan is empty, gradually increase the speed of the mixture to high (stand back in case of any hot sugar splatters from the bowl!) and let the mixture whip into a thick and white fluffy mixture, about 5 to 8 minutes.  Be careful not to allow the mixture to form a thick ball inside the whisk by whisking too long.  With a couple of minutes left, pour in the peppermint oil.  With just a few seconds left, drop the food gel into the spinning mixer to allow the color to swirl throughout the marshmallow mixture.

  • 05

    Pour the marshmallow mixture into the prepared dish and scrape out as much as you can from the bowl with the greased spatula.  With wet fingers, gently even out the marshmallow in the dish.  Dust the top with a light coating of confectioners’ sugar and set the dish aside to allow the marshmallows to set up – at least 6 hours but overnight is fine too.

  • 06

    When you’re ready to cut the marshmallows, run a sharp knife around the inside of the pan to loosen the edges.  Flip the marshmallow slab onto a large cutting board and dust the top (which was the bottom) with more confectioners’ sugar.  Using a pizza cutter or shaped cookie cutter, quickly cut the marshmallows, taking care to dust all of the cut edges with sugar to prevent them from sticking to each other.

  • 07

    The marshmallows should keep well for up to 1 week stored in an airtight container at room temperature.

adapted from King Arthur Flour

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  • Kayle (The Cooking Actress)
    December 17, 2013 at 1:58 PM

    these marshmallows are gorgeous and look like the perfect thing to put in my hot chocolate on this cold, snowy day 🙂

  • Jennifer O'Connor
    December 21, 2013 at 8:10 PM

    I made candy cane marshmallows last weekend too. They were a big hit at my household.

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