Easy Homemade Peppermint Marshmallows
Perfect for gifting or keeping around for special occasions, these peppermint marshmallows only take about 30 minutes to make and keep for a couple weeks. I usually try to stay away from corn syrup, but there's no avoiding it here. Good news is you don't need a candy thermometer for these, so they're easy to whip up with things you likely already have on hand.
- Butter or cooking spray
- 1/3 cup icing sugar
- 2-1/2 tbsp unflavoured gelatin
- 1/2 cup cold water
- 1-1/2 cup granulated sugar
- 1 cup corn syrup
- 1/4 tsp salt
- 1 tsp peppemint extract
- red food colouring
- Line an 11x7 inch glass baking dish with plastic wrap. Liberally grease bottom and sides of plastic wrap with cooking spray or butter.
- In the bowl of a mixer, sprinkle gelatin over 1/2 cup of cold water to soften.
- Heat granulated sugar, corn syrup, salt, and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Bring to boil, cook without stirring for 30 minutes until a small amount of mixture dropped into a cup of very cold water forms a ball that holds its shape but is pliable. Remove from heat.
- Gradually pour the sugar syrup into your gelatin and beat on low speed. Increase speed slowly to high and mix for 8-10 minutes until mixture is white and tripled in volume. Add peppermint extract and beat for 1 minute.
- Pour into greased dish, drop in food colouring, and mix with a knife until you have a pretty swirl pattern on top. Let stand a few hours until firm.
- Sprinkle a cutting board liberally with icing sugar and place some more icing sugar in a bowl. Flip your baking dish over the cutting board and cut marshmallows. Generously dust marshmallows in your icing sugar bowl to prevent them from sticking to one another.
- Store in an airtight container in the fridge for up to three weeks.