Homemade Peppermint Marshmallows

Homemade marshmallows are far superior than store bought ones, especially because you can create any flavor you like! These peppermint marshmallows are perfect for the winter holidays.

These marshmallows are proof that you can screw up and they still come out looking and tasting good. I thought everything was going just fine until I poured the marshmallow mixture into the pan, only to find a blob of solidified corn syrup in the bottom of the bowl. Pretty sure you add a certain volume for a reason, right? And then I had the worst time trying to spread it out evenly because it was too thick and lumpy, which means I probably beat it too much. Thankfully once they firmed up overnight and were cut into squares they looked much better than the turbulent skyline I saw the night before.

But wait I’m not done doing things wrong. While writing up the recipe I realized I had used my paddle attachment instead of the whisk on my sand mixer! No wonder they were so stinking lumpy. Yet somehow despite not mixing it properly on many levels they turned out quite nice, don’t you think? Again, proof that even if you don’t know what you are doing, just fake it ’til you make it.

Oh and I don’t even like peppermint! So of course it would figure that they would frustrate me on another level by throwing a wrench in the creation process (let’s ignore the fact that it was my fault for a second). So why did I bother making them in the first place? Cause I like trying new things, even when it involves things I may not like, although I am less adventurous when it comes to seafood. But I digress, these marshmallows are for all you people who go crazy for #pepperminteverything this time of year. It’s like the winter holiday version of #pumpkineverything. Personally I’d rather Peanut Butter Marshmallows or Irish Whiskey Marshmallows.

Wanna make your own homemade peppermint marshmallows? Enter my giveaway using the widget located at the end of this post! I highly recommend making a batch of homemade hot chocolate to pair with them as well. And maybe you should go ahead and make an easy personalized mug while you are at it too. Can you say adorable gift idea?

Two years ago: Sausage and Cheese Wonton Cups

Three years ago: White Chocolate Peppermint Covered Pretzels

HOMEMADE PEPPERMINT MARSHMALLOWS

Makes approximately

Ingredients:

BLOOM STAGE

4-1/2 tsp unflavored powdered gelatin

1/2 cup cold water

SYRUP STAGE

3/4 cup sugar

1/2 cup light corn syrup, divided

1/4 cup water

1/8 tsp salt

MALLOWING STAGE

1 tsp vanilla extract

1 tsp Nielsen-Massey pure peppermint extract

Red food coloring (optional)

Classic coating (sift together 1-1/2 cups confectioners’ sugar and 1 cup cornstarch)

Directions:

1. Lightly coat a 7 X 11-inch baking pan with cooking spray. Use a paper towel to wipe and coat the surface of the pan evenly.
2. Add gelatin to a bowl of cold water. Whisk together and let soften for about 10 minutes.
3. In a 1-1/2 quart saucepan over high heat, stir together the sugar, 1/4 of the corn syrup, water and salt. Bring to a boil, stirring occasionally, until the temperature reaches 240 degrees F on a candy thermometer. (Make sure the tip does not touch the bottom of the pot)
4. While boiling, pour remaining 1/4 cup of corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high for about 30 seconds. Stir again and pour into the mixer bowl. Set the speed to low and keep it running.
5. When the syrup reaches 240 degrees F, slowly pour it into the mixer bowl. Increase speed to medium and beat 5 minutes. Increase speed to medium high and beat 5 more minutes. Increase speed to highest setting and beat 1-2 minutes. Beat in vanilla and peppermint just until incorporated.
6. Pour into prepared pan, using an offset spatula to quickly smooth it out. If desired, sprinkle a few drops of food coloring on top and swirl with a toothpick.
7. Let set for at least 6 hours in a cool, dry place.
8. Sift classic coating evenly and generously over the top. Use a knife to loosen the marshmallow from the edges of the pan. Invert on a coating-dusted baking sheet. Dust with more classic coating.
9. Cut into squares or use a cookie cutter. Dip sticky/cut edges of marshmallows into the coating and dust off any excess.
10. Store in an cool dry place in a pan with the lid slightly ajar to allow air flow. If the mallows resist drying, you can simply dust with more coating for any edges that are damp.

Source: Adapted slightly from my Peanut Butter Marshmallows.

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