Peppermint Marshmallows
Transform your holiday baking into something magical with these delightfully festive Peppermint Marshmallows! Fluffy, homemade marshmallow clouds are infused with the cool, refreshing flavor of pure peppermint extract and swirled with vibrant red streaks for a stunning visual effect. Perfectly tender and coated with a dusting of confectioners' sugar and cornstarch, these marshmallows are a fun and easy DIY project that will take your hot cocoa, dessert platters, or gift baskets to the next level. Whether you’re treating guests or indulging in a holiday indulgence for yourself, these soft peppermint treats are an unforgettable seasonal delight. Ready in just under an hour of active time, they’re as satisfying to make as they are to eat!
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Recipe Information
Ingredients
- 3 packets Unflavored gelatin
- 1 cup Cold water
- 2 cups Granulated sugar
- 1 cup Light corn syrup
- 0.25 teaspoons Salt
- 0.75 teaspoons Pure peppermint extract
- 2 drops Red gel food coloring
- 0.5 cup Confectioners' sugar
- 0.5 cup Cornstarch
Instructions
Prepare a 9x13-inch baking pan by lightly greasing it with nonstick spray, then dusting it with a mixture of confectioners' sugar and cornstarch. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, combine the 3 packets of unflavored gelatin with 1/2 cup of cold water. Allow it to bloom while preparing the syrup.
In a medium saucepan over medium heat, combine the granulated sugar, light corn syrup, the remaining 1/2 cup of cold water, and salt. Stir gently until the sugar dissolves, then stop stirring.
Attach a candy thermometer to the saucepan and heat the mixture until it reaches 240°F (soft-ball stage). Immediately remove the saucepan from the heat.
With the stand mixer on low speed, carefully drizzle the hot syrup into the gelatin mixture. Once all the syrup has been added, gradually increase the speed to high.
Whip the mixture on high speed for 10-12 minutes, or until it is thick, glossy, and has nearly tripled in volume.
Add the peppermint extract and mix briefly to combine.
For a swirled effect, transfer half of the mixture into the prepared pan. Add the drops of red gel food coloring to the remaining marshmallow mixture, and swirl it slightly using a spatula. Spread the colored mixture on top of the white layer or swirl them together directly in the pan.
Dust the top of the marshmallows generously with the remaining confectioners' sugar and cornstarch mixture to prevent sticking.
Allow the marshmallows to set at room temperature for at least 4 hours or overnight. Once set, turn them out onto a cutting board.
Cut the marshmallows into desired shapes using a sharp knife or cookie cutters, and dust the edges with additional sugar and cornstarch mixture to prevent them from sticking.
Store the marshmallows in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 669.3 g | 243% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 640.0 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 5 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
