Easy Peppermint Marshmallows2 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 4 hr 35 min
“These easy, fluffy marshmallows have a hint of peppermint. They are wonderful with chocolate fondue and melt delightfully in hot chocolate. A great treat for winter!” - by JanRN
Original recipe yields 18 marshmallows
- Line a 9x9 pan with plastic wrap, leaving enough overhang to cover the top. Spray plastic wrap lightly with cooking spray. Place the 6 tablespoons of warm water in a large bowl, and sprinkle gelatin on top. Let gelatin soften in the water for 5 minutes.
- Combine the white sugar, corn syrup, and 1/4 cup water in a tall saucepan. Bring to a boil, stirring constantly. Boil for one full minute, 240 degrees F on a candy thermometer. Pour the hot syrup over the softened gelatin, and add the salt. Beat at high speed with an electric mixer until the mixture increases in volume and holds a peak, about 8 to 10 minutes. Stir in the vanilla and peppermint extracts.
- Pour into prepared pan, add several drops of red food coloring, and swirl with a toothpick. Cover lightly with plastic wrap, and let stand at room temperature for 4 hours. Cut into 18 squares, using a knife sprayed with cooking spray. Combine cornstarch and powdered sugar in a bowl. Toss cut marshmallows in the reserved powdered sugar mixture. Store in airtight container or resealable plastic bag.
Amount Per Serving (18 total)
- 107 cal
- 0 g
- < 1%
- 26.9 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"These were very good! Personally the peppermint was a little too much for me so next time I will probably put half the amount. Also I would like to suggest that instead of the plastic wrap thing just ..." See morelightly grease a nonstick 9 x 9 and dust with the cornstarch and powdered sugar mixture, pour in and then put mixture on the top as well. It saved lots of time and hassel as the first batch stuck horribly to the spots pf wrap that had no spray! Oh then dust a pizza cutter and cut!"
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