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Sweet Swirl Marshmallows
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Prep Time:
1 hour
Total Time:
5 hours
Make the best selling treat for the bake sale with our Peppermint Swirl Marshmallows in festive red and green colors.
Ingredients:
  • Butter
  • 1/3 cup powdered sugar
  • 1/2 cup cold water
  • 2 1/2 tablespoons unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup corn syrup
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1 teaspoon peppermint extract
  • 8 to 10 drops red or green food color
Instructions:
  • Grease an 11x7-inch (2-quart) glass baking dish generously with butter and sprinkle with 2 tablespoons of powdered sugar. In a bowl of a heavy-duty mixer fitted with a paddle or whisk attachment, pour in 1/2 cup of cold water and sprinkle gelatin over the water. Set aside.
  • In a sturdy 2-quart saucepan, gently warm granulated sugar, corn syrup, salt, and 1/2 cup water, stirring constantly until the sugar dissolves. Increase heat to medium-low and bring the mixture to a boil. Let it boil without stirring until it reaches 240°F on a candy thermometer, about 15 to 20 minutes. Remove from heat.
  • While the mixer is running at low speed, carefully drizzle the hot syrup into the gelatin mixture along the side of the bowl (be cautious to avoid splashing the syrup onto the paddle or whisk). Increase the speed gradually to medium-high and beat until the mixture turns white and nearly triples in volume, which should take about 8 to 10 minutes. Incorporate the peppermint extract and beat for another 30 seconds. Gently place four drops of red or green food color into the bowl of marshmallow mixture, and swirl it by folding 3 to 4 times.
  • Transfer the mixture into a baking dish and use a damp rubber spatula to create a smooth top. Add drops of red or green food coloring randomly on top of the marshmallow mixture. Then, using a toothpick, swirl the food color through the marshmallow mixture to create a beautiful pattern. Allow it to stand uncovered for at least 4 hours.
  • - Coat cutting board with 1 tablespoon of powdered sugar and set aside small bowl with the rest. Carefully transfer marshmallow mixture onto the cutting board, cut into 1-inch squares, and coat each square with powdered sugar from the bowl. Store in airtight container for up to 3 weeks at room temperature.

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