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Peppermint Marshmallows
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
505 minutes
Elevate your holiday spread with homemade peppermint marshmallows: a festive, versatile treat perfect for gifting or savoring in hot cocoa.
Ingredients:
  • 2 teaspoons confectioners sugar
  • 1 teaspoon cornstarch
  • 1/2 cup cold water
  • 2 tablespoons unflavored gelatin powder, about 3 packets
  • 1 1/2 cups granulated sugar
  • 1 cup corn syrup
  • 1/4 cup water
  • 1/4 teaspoon kosher salt
  • 1 teaspoon peppermint extract
  • 12 to 14 drops of food coloring
  • To finish:
  • 4 tablespoon confectionary sugar
  • 2 tablespoon cornstarch
Instructions:
  • Prepare the pan by mixing confectioners sugar and cornstarch in a bowl. Grease a 9 x 9 x 2-inch pan with cooking oil, line it with parchment paper leaving a 1-inch overhang, and grease the paper before dusting with the sugar and cornstarch mixture.
  • Combine gelatin with water in a small microwave-safe bowl. Stir until absorbed and set aside.
  • In a large saucepan over high heat, combine sugar, corn syrup, water, and salt. Stir frequently with a heatproof spatula or wooden spoon until the sugar is dissolved. Reduce heat to medium-high and cook until the syrup reaches 240°F, about 5 minutes (timing may vary based on stove strength).
  • Melt the gelatin in the microwave for 30 seconds until liquid. Transfer the melted gelatin to a stand mixer bowl with a whisk attachment.
  • Combine gelatin and sugar. Once the syrup reaches the correct temperature, slowly pour it into the mixing bowl with the mixer on medium-low speed. Ensure the syrup hits the sides of the bowl, not the whisk attachment. Increase speed to medium for 5 minutes, then to medium-high for 4 minutes. Add peppermint extract and beat on medium-high until marshmallow is white, tripled in volume, and opaque.
  • Pour the marshmallow into the prepared pan. Smooth it out by wetting your hands and patting it down evenly. Drop the red food coloring on top of the marshmallow and swirl it decoratively with a toothpick.
  • Allow the pan to rest undisturbed in a cool, dry area for 8 hours.
  • Combine confectioners sugar and cornstarch in a large bowl. Lift the marshmallows out of the pan using the parchment paper overhang, transfer to a cutting board, and slice into 1 1/2 x 1 1/2-inch squares. Roll the cut marshmallows in the sugar mixture to coat all sides evenly. Store in an airtight container at room temperature for up to 3 weeks.

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