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DIY Peppermint Marshmallows


  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 80 1x

Description

Great fun for everyone when making marshmallows at home. Customize with mini cookie cutters, food coloring and flavors.


Scale

Ingredients

  • Crisco shortening (for oiling the pan)
  • 12 1/2 X 17 inch rimmed baking sheet (can use 13 X 9 for thicker marshmallows)
  • about 1 cup of powdered sugar
  • 2 tablespoons plus 2 1/2 teaspoons of powdered unflavored gelatin
  • 1 cup cold water, divided into 1/2 cups
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 large egg whites
  • peppermint flavoring extract
  • Optional: food coloring

Instructions

  1. Start by thoroughly greasing a 12 1/2 by 17 inch rimmed baking sheet with crisco. Dust with powdered sugar and set aside.
  2. In the bowl of a stand mixer, mix 1/2 cup of cold water and gelatin and set aside.
  3. In a 3 quart heavy sauce pan, combine the other 1/2 cup of water, granulated sugar, corn syrup and salt and heat on medium low. Stir until the sugar is dissolved. Bring up the heat to medium and boil until the mixture reaches a temperature of 240 degrees. Remove from heat and pour over the gelatin. Stir to combine.
  4. With the whisk attachment, beat the mixture until it is white, thick and nearly tripled in volume, about 5 minutes.
  5. In a separate mixing bowl, whip the egg whites until stiff peaks form. Add them to the whipped sugar. Add three drops of concentrated peppermint oil. (I used LorAnn brand in a .125 oz bottle). If you are using a flavoring syrup, like Torani, which is in a large bottle, a tablespoon would be adequate to flavor the batch of marshmallows.
  6. Whip until combined and pour out onto your greased/dusted baking sheet. Use a frosting spatula to smooth the top. With red food coloring, drop about five drops onto the mixture and swirl around with a skewer or knife to create red streaks. Sift powdered sugar over the top (about 1/8 to 1/4 cup) and chill, uncovered in the fridge for 3 hours.
  7. Run a hot knife around the edges and invert onto a large cutting board. Cut out shapes with cookie cutters, or squares with a pizza cutter. I used the inside of a doughnut cutter to create the small rounds pictured.

  • Category: Dessert
  • Cuisine: American

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