Peppermint Marshmallows

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If you’ve never had homemade marshmallows, you’re in for something life-changing. These marshmallows are ultra soft and pillowy, exploding with peppermint, and taste about 10,000 times better than store-bought marshmallows!


IMG_6872Ok people, I KNOW I’m like, waaaaay behind on my “Twelve Days of Christmas Treats”. I was supposed to be all done by December 24th… BUT as usual, I’m a little late… So here I am, typing away the last 3 recipes I promised you before the new year!

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I’ve got my mom hooked on making marshmallows now, ever since I created this recipe last year. I wouldn’t normally sit down and snack on a bag of marshmallows from the store, but it’s 100% acceptable to sit down and eat a pan of these ones. They are so much softer than the ones you buy. They have a pillowy spring to them, and actually taste like something other than pure sugar.
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The amazing thing about these, is watching them being made. You start out with a sugar syrup and add it into some powdered gelatin, and what looks like a tiny amount of clear syrup, turns into this huge fluffy mass of glorious, white marshmallow fluff!

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Though I will admit, the only challenging part about making these, is trying to scrape out the sticky fluff out of the bowl.

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Don’t be fooled by it’s sheer sexiness. It’s really quite a pain in the rear! But all worth it in the end; kind of like childbirth? Even though I may have had an easier time pushing out my child, then trying to scrape out this stuff… *sarcasm*
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Being the over achiever that my mom is, she decided to take my marshmallows and dip them into chocolate… *drool*

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And being the sneaky toddler that my 2 year old is, he decided to use them as building blocks.
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I could barely get through photographing them without him snagging one! (Though I can’t really blame him.)

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Peppermint Marshmallows
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If you've never had homemade marshmallows, you're in for something life-changing. These marshmallows are ultra soft and pillowy, exploding with peppermint, and taste about 10,000 times better than store-bought marshmallows!
Peppermint Marshmallows
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
If you've never had homemade marshmallows, you're in for something life-changing. These marshmallows are ultra soft and pillowy, exploding with peppermint, and taste about 10,000 times better than store-bought marshmallows!
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Pour the gelatin and ½ cup water into the bowl of a stand mixer with whisk attachment.
  2. In a small saucepan combine the remaining ½ cup water, sugar, corn syrup and salt. Place over high heat and bring to a boil. Cook until the mixture reaches 240 degrees F (soft-ball stage) on a candy thermometer.
  3. Turn the mixer on low and slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until it becomes very thick and has doubled in volume, about 12 to 15 minutes. Add the peppermint and vanilla extract during the last minute of whipping.
  4. While the mixture is whipping, combine the powdered sugar and cornstarch into a small bowl and set aside. Lightly spray a 13 by 9-inch baking pan with nonstick cooking spray. Add half the sugar and cornstarch mixture to the pan, and move around to completely coat the bottom and sides of the pan (I recommend doing this over the sink). Tap out the excess powder and set aside the remaining mixture for later use. Pour in half of the candy canes and move around the pan into an even layer.
  5. Pour the marshmallow mixture into the prepared pan. It will be VERY sticky! Lightly spray a spatula with nonstick cooking spray to help spread the marshmallows. Dust the top with the additional peppermint candy powder and enough of the remaining sugar and cornstarch mixture to lightly cover. You can gently press on the top to smooth it out. Safe any extra powdered sugar mixture for later use.
  6. Allow the marshmallows to sit uncovered for at least 4 hours-overnight. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the powdered sugar mixture. Once cut. Store in an airtight container for up to 3 weeks.
Recipe Notes

If you want thicker marshmallows, you can use a 9x9 inch pan instead.

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