Peppermint Marshmallows

4.67 from 3 votes

Peppermint Marshmallows are deliciously soft, springy, and fluffy, and are surprisingly easy to make at home! Vegetable oil for pan

Course Dessert

Cuisine American

Keyword marshmallow, mint, peppermint

Prep Time 1

Cook Time 35

Setting time 4

Total Time 5 35

Servings large marshmallows

Calories 164kcal

Author Debi

Ingredients

Vegetable oil for pan
1 cup powdered sugar divided use
½ cup water
3 (¼ ounce) envelopes powdered unflavored gelatin
1 ½ cups granulated sugar
1 cup light corn syrup
¼ tsp salt
1 teaspoon peppermint extract
1 teaspoon pure vanilla extract
Green food coloring optional
Melted chocolate for dipping if desired

Instructions

Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Then, dust the pan generously with some powdered sugar by putting it through a fine mesh sieve. Knock out any excess sugar.
Vegetable oil for pan, 1 cup powdered sugar
In the bowl of a stand mixer, fitted with whisk attachment, add ½ cup water. Sprinkle gelatin over the top of the water and stir to make sure it all comes in contact with water. Set aside to soften.
½ cup water, 3 (¼ ounce) envelopes powdered unflavored gelatin
In a heavy 3- or 4-quart saucepan over medium heat, combine granulated sugar, corn syrup, and salt. Bring mixture to a boil, stirring until sugar is dissolved. Continue to boil without stirring until a candy thermometer reaches 240 ° F (soft ball stage). If the mixture bubbles up, turn down the heat a bit.
1 ½ cups granulated sugar, 1 cup light corn syrup, ¼ tsp salt
Remove saucepan from heat and let stand briefly until bubbles begin to dissipate.
While mixer is on low speed, pour hot sugar syrup into the softened gelatin by drizzling it in a thin stream down the side of the bowl.
Gradually increase mixer speed to high and beat until marshmallow gets thick and forms a thick ribbon when whisk is lifted, about 5 minutes.
Beat in the peppermint and vanilla extracts. Beat in a few drops of green food coloring, if desired.
1 teaspoon peppermint extract, 1 teaspoon pure vanilla extract, Green food coloring
Working quickly to prevent hardening, scrape marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to make sure it's even and smooth on top.
Let baking pan stand at room temperature and uncovered for at least 4 hours, but ideally overnight. The surface should no longer be sticky and you should be able to gently pull marshmallow away from the sides of the pan with your fingertips.
Dust a cutting board with powdered sugar and use a rubber spatula to pull the sides of the marshmallow from the edge of the pan. This may take a bit of work and you may need to also use the spatula to loosen the marshmallow from the bottom of the pan. Invert marshmallow onto cutting board and dust the top with confectioners' sugar.
1 cup powdered sugar
Using a long thin knife brushed with vegetable oil and dusted with confectioner's sugar, cut marshmallow in half, and in half the other way. Cut each quarter into quarters, making 16 marshmallows. Or cut into any size you'd like.
Coat marshmallows, one at a time, in confectioners' sugar and use a pastry brush to brush off any excess.
Store marshmallows in an airtight container layered between sheets of wax paper or parchment paper in a cool, dry place for up to a month.
Dip or drizzle with melted chocolate as desired.
Melted chocolate for dipping

Nutrition