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Easy Peppermint Marshmallows
Easy Peppermint Marshmallows
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Prep Time:
20 minutes
Total Time:
8 hours 20 minutes
Peppermint-flavored marshmallow candies, a vibrant and delightful party treat.
Ingredients:
  • Butter for greasing
  • 1/3 cup powdered sugar
  • 2 1/2 tablespoons unflavored gelatin
  • 1/2 cup cold water
  • 1 1/2 cups granulated sugar
  • 1 cup corn syrup
  • 1/2 cup water
  • 1 teaspoon pure peppermint extract
  • 8 to10 drops red food color
Instructions:
  • Butter the bottom and sides of an 11x7-inch (2-quart) glass baking dish generously, then dust with 1 tablespoon of powdered sugar. Next, soften gelatin by sprinkling it over 1/2 cup of cold water in the bowl of a stand mixer; set aside.
  • In a 2-quart saucepan, gently warm granulated sugar, corn syrup, salt, and 1/2 cup water, stirring consistently until the sugar dissolves. Bring to a boil and let it cook undisturbed for around 30 minutes until it reaches 240°F on a candy thermometer or forms a pliable ball in cold water. Remove from heat.
  • Drizzle the syrup into the softened gelatin as you beat on low speed. Increase to high speed and beat for 8 to 10 minutes until the mixture is white and almost tripled in volume. Mix in the peppermint extract on high speed for 1 minute. Transfer the mixture into a baking dish and gently pat it down with wet hands. Randomly add drops of food color on top of the marshmallow mixture. Use a table knife to create a swirl pattern by pulling it through the food color. Allow it to sit uncovered for at least 8 hours or overnight.
  • Sprinkle the cutting board with approximately 1 tablespoon of powdered sugar. Transfer the rest of the powdered sugar to a small bowl. Loosen the marshmallow mixture from the dish and carefully place it in one piece onto the cutting board. Grease a sharp knife with butter and cut the mixture into 1-inch squares (11 rows by 7 rows). Coat each marshmallow by dipping the bottom and sides into the bowl of powdered sugar. Keep the marshmallows in an airtight container at room temperature for up to 3 weeks.

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