Yummy homemade Peppermint Marshmallows tossed in powdered sugar and ready to eat just on their own, or dropped into a steaming hot mug of hot chocolate! Top with crushed candy cane and cocoa powder.
I always thought that making marshmallows would be like pulling taffy. A long and sticky pain in the butt process that might not yield the best results.
How wrong I was!
Making these peppermint marshmallows is like riding a bike – with training wheels. It’s like driving an automatic. It’s like grilling hot dogs!
And my favorite part? The texture, I love tossing them in the powdered sugar after they’re cut. No stickiness, just fluffy little squishy squares that can take on pretty much any kind of flavor you throw at them.
Slice into strips and then individual marshmallow squares
So being the season and all, I threw peppermint at them and introduced hot chocolate to the mix. Because you can’t have marshmallows without hot chocolate, I guess is what my kids tell me.
Definitely make these ahead of time, I made them the night before I actually needed them so they were perfect for cutting the next day. Also loosely cover them with a clean towel if you leave them overnight. I skipped this part the last time i made them and they turned weird and wrinkly on me.
This 13 x 9 inch pan will make a lot of peppermint marshmallows but…they make great gifts. Throw half a dozen in a bag and tie with a cute ribbon. You’re neighbors will wonder what kind of candy operation you’re running from the house.
Now I can’t stop thinking about my next batch. What flavor should I make?
- 2 tsp olive oil
- 4 envelopes un-flavored gelatin powder
- 1 1/2 cups water divided
- 3 cups sugar
- 1 1/4 cups light corn syrup
- 2 tsp peppermint extract
- 1-2 tsp green food coloring
- 2 cups powdered sugar
Line a 13 x9 inch baking pan with a parchment paper overhang and cover the paper with the olive oil.
In a small pot combine 3/4 cup of the water, sugar and corn syrup and bring to a boil without stirring until the temperature reaches 238 degrees.
In the bowl of your electric stand mixer, add the remaining 3/4 cup water and sprinkle the gelatin on top of it.
Once the sugar mixture has reached the correct temp, turn your stand mixer to a medium speed and slowly add the boiled sugar mixture to the water and gelatin.
Once the mixture has been added, turn the mixer up to high and beat until stiff and fluffy like a meringue. About 10 minutes.
Add the peppermint oil and green coloring on slow speed and mix through.
Pour the mixture into your prepared pan and spread evenly around. Set aside to firm up for 3-5 hours or overnight.
Once the marshmallow is ready lift it from the pan and lay it upside down on some powdered sugar on your work surface.
Peel of the parchment paper and discard. Sprinkle with more powdered sugar and using a sharp knife start to slice the marshmallow into strips.
Proceed to cut the marshmallow into squares, tossing in more powdered sugar to prevent any stickiness.
Bag the marshmallows up as gifts or serve in mugs of steaming hot chocolate garnished with crushed candy canes.
Recipe adapted from Martha Stewart.