Peppermint Marshmallows

34 Reviews

Prep: 25 min
Cook: 5 min
Ready In: 4 hr 30 min

“These homemade marshmallows with a hint of peppermint are great for adding to a cup of hot chocolate.” - by Cari

Ingredients

3/4 cup water, divided
3 (.25 ounce) packages unflavored gelatin
2/3 cup light corn syrup
2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons peppermint extract
1/4 cup cornstarch
1/4 cup confectioners' sugar

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Metric US

Original recipe yields 80 marshmallows

Directions

Line a 9x9 inch baking dish with lightly greased foil or plastic wrap. Grease another piece of foil or plastic wrap to cover the top, and set aside.
Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.
While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
Pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add vanilla and peppermint extracts, and beat just until blended.
Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy. Cover the candy with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the candy.
Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.

Nutrition

Amount Per Serving (40 total)

Calories
63 cal
3%

Fat
0 g
< 1%

Carbs
15.7 g
5%

Based on a 2,000 calorie diet

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Reviews (34)

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100

Sweet Apron

Dec. 17, 2009

"These are wonderful. Use a candy thermometer if you have one and cook until 235 -takes the guesswork out. I added peppermint oil and omitted the vanilla. We crushed candy canes and some leftover pe..." See moreppermint meringues to dust on top. These are HUGE-filled a 11x7 pan. After they are cut, I shook them in a big platic bag filled with the cornstarch/sugar/crushed candy canes. I'll be making another batch for Christmas Eve cocoa as I don't expect these to last long!"

Mrs. Wayman

Dec. 29, 2009

"The formula for this is great, BUT I am rating it low because there is waaay to much peppermint extract in this. I knew it when I was making it, and only added 1 tsp, but it was still way to strong. I..." See more highly suggest only using 1/4-1/2 tsp peppermint extract if you want marshmallows for people who don't need a stuffy nose cleared up, and don't need a breathmint. Other than that, the basic formula, and directions were great, thanks :)"

Soifua

Oct. 22, 2009

"I only made these with vanilla (so no peppermint, at least not yet) and it's SOOOOO easy. When it says to have a hard boil make sure that the entire surface of the liquid is bubbling like crazy. I w..." See moreas a little apprehensive about pouring the whole hot mixture over the gelatin at once (I've only seen "stream in the syrup a little at a time..."), but it worked. Set your timer for 6 minutes and check the marshmallows in the mixture then, my marshmallows were done in 8 minutes. Let it set before you try it, otherwise it tastes like too much gelatin - trust me. Great recipe, especially since one of my boys have an egg allergy. Thanks for the great recipe."

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