I have had a desire to make marshmallows. I had no idea what flavor to make. I didn’t want to make just a normal vanilla marshmallow. And with Christmas just around the corner I wanted something with a ‘Christmas-y’ flavor. Peppermint, obviously!
I made these the night before Thanksgiving. So Thanksgiving morning I woke up to enjoy some wonderful homemade peppermint marshmallows in my coffee. What a treat. I have been putting a marshmallow in each cup of coffee each morning now. It is just so good! I don’t think I will ever be able to eat another air puffed cylinder packaged marshmallow again. These just blow them out of the water!
Adapted from Ina Garten
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon peppermint extract
red food coloring
Confectioners’ sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the peppermint and mix thoroughly. Fold in the red food coloring so you get the swirl.
In a 13×9 inch pan generously sift powdered sugar.
Pour in the marshmallow batter into the pan and smooth the top of the mixture with damp hands. Sift a generous amount of powdered sugar on top. Allow to dry uncovered at room temperature overnight.
Run a knife along the sides of the an. Invert the marshmallows onto a cutting board and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar. Store uncovered at room temperature.