Description
These peppermint marshmallows are a delightful homemade treat featuring fluffy, melt-in-your-mouth texture infused with refreshing peppermint flavor. Perfect for festive occasions or a sweet snack, they combine the classic softness of marshmallows with a hint of crushed candy canes and optional colorful swirls for a festive appearance.
Ingredients
Scale
Marshmallow Mixture
- ¾ cup water, divided
- 3 envelopes unflavored gelatin (0.25 ounces each)
- ⅔ cup light corn syrup
- 2 cups white sugar
- 1 tablespoon pure vanilla extract
- ½ teaspoon peppermint extract
- ½ cup finely crushed candy canes (optional)
- Red gel food coloring (optional)
Coating
- ¼ cup cornstarch
- ¼ cup confectioners’ sugar
Instructions
- Prepare Baking Dish: Line a 9×9 inch baking dish with plastic wrap and spray it with non-stick cooking spray. Also spray another piece of plastic wrap that will be used to cover the top later, then set both aside.
- Bloom Gelatin: Place ½ cup of water into the bowl of a stand mixer fitted with a whisk attachment. Sprinkle the gelatin evenly over the water and let it soak until fully bloomed.
- Cook Sugar Syrup: In a saucepan, combine the remaining ¼ cup water, light corn syrup, and white sugar. Heat over medium heat and bring to a boil. Boil this mixture vigorously for 1 minute to ensure proper sugar concentration.
- Whip Marshmallow Base: Carefully pour the hot sugar syrup into the blooming gelatin. Using the stand mixer on high speed, beat the mixture for approximately 12 minutes until it becomes fluffy and forms stiff peaks. Next, add the vanilla extract and peppermint extract, mixing only until just incorporated. Fold in crushed candy canes if using.
- Set and Color: Pour the marshmallow mixture into the prepared baking dish. Use a greased spatula to smooth the surface evenly. If desired, add 9-12 drops of red gel food coloring scattered across the top, then swirl it gently into the marshmallow using an oiled butter knife or chopstick to create a festive pattern. Cover the marshmallow with the second prepared plastic wrap, pressing down lightly to seal.
- Rest and Cut: Allow the marshmallow to rest at room temperature for 4 hours or overnight to fully set. Mix cornstarch and confectioners’ sugar in a shallow dish. Using oiled scissors or a knife, cut the marshmallow slab into 1-inch squares. Lightly dredge each piece in the cornstarch-sugar mixture to prevent sticking. Store the finished marshmallows in an airtight container.
Notes
- Unflavored gelatin is found in the baking aisle near flavored gelatins like Jello; common brands include Knox.
- Light corn syrup prevents sugar crystallization, ensuring smooth marshmallows. Honey can be used as an alternative but may alter flavor.
- Always use peppermint extract, not mint extract, as peppermint has a distinct flavor that complements marshmallows.
- For easier cutting, oil your scissors or knife to prevent sticking.
- The marshmallows keep best stored in an airtight container at room temperature for up to 2 weeks.
Nutrition
- Serving Size: 1 marshmallow (approximate 1-inch square)
- Calories: 45
- Sugar: 9g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0.3g
- Cholesterol: 0mg
