Light, airy marshmallows with the prefect hint of peppermint.
Servings 25Marshmallows
Prep Time 30 minutesmins
Cook Time 10 minutesmins
Setting Time 3 hourshrs
Total Time 3 hourshrs40 minutesmins
Equipment
Stand or Hand Mixer
Candy Thermometer - optional
9x13 or 8x8 Baking Dish
Ingredients
3packsUnflavored Gelatin, about 21 grams
1cupCold water, divided
1 1/2cupsGranulated Sugar
1/2cupLight corn syrup
Pinch of Salt
1tspVanilla Extract
1tspPeppermint Extract
Red gel food coloring, for swirling
Powdered sugar, for coating
Crushed peppermints, optional
Instructions
In the bowl of a stand mixer fitted with a whisk attachment, combine gelatin and 1/2 cup cold water. Whisk to combine and allow to sit and bloom.
In a medium saucepan combine the remaining 1/2 cup water, sugar, corn syrup, and salt. Stir to combine. Heat over medium-high heat, stirring frequently until the sugar is dissolved, about 5 minutes. Once the sugar is dissolved, stop stirring and turn the heat up to high. Allow the mixture to come to a boil, boil for 8-10. The temperature of the mixture should be about 250 degrees F. Remove from the heat.
Turn your mixer back on low and slowly pour in the cooked sugar mixture. Once all the sugar mixture has been adding turn the mixer up to high, whisk in the vanilla extract. Allow to mix on high until the marshmallow mixture has turned thick and fluffy. About 8-10 minutes, it should have the consistency of meringue and hold a stiff peak. The mixture should no longer be warm to the touch.
Scoop the marshmallow mixture into a greased 8x8 or 9x13 pan*. Use a rubber spatula to smooth the mixture out evenly. If the marshmallow is sticking, dip your spatula in cold water to help the spreading process. If desired, use a toothpick to swirl in red food coloring. Allow to set completely, 2-3 hours.
Once the marshmallows have set, cut into squares or desired shapes*. In a shallow dish combine powdered sugar and if desired crushed peppermints. Coat the cut marshmallows well, none of the sides should be sticky. These will keep for 4-5 days in an airtight container at room temperature.
Notes
*If you want, pulse the peppermints very finely. Combine with the powdered sugar and toss the marshmallows in the peppermint powdered sugar!* Cut your marshmallows into squares or use fun cookie cutters to cut out different shapes.*Use an 8x8 pan for thicker marshmallows.