It’s Thursday and time for another installment of the “12 Weeks of Christmas Treats” series, hosted by Meal Planning Magic. If you’re a blogger, it’s not too late to join—head over and sign up.
Want to impress friends and family this holiday season? These peppermint marshmallows are festive and delicious. Lightly peppermint-flavored and marbled with red, they evoke candy canes and make a beautiful homemade treat. Telling guests they’re homemade always earns extra admiration.
Marshmallows are not difficult to make, but they do require accurate temperatures and careful timing. The effort is worth it: homemade marshmallows are fresher than store-bought, and you control the flavor, color, and shape.
You will need a candy or deep-fry thermometer. A thermometer that shows sugar-syrup stages is helpful. It clips to the pot and can be adjusted for different pan depths. Keep a close eye on the sugar mixture as it heats: it can take a while to reach 220°F (about 104°C), and then the temperature rises quickly.
Peppermint Marshmallows
Source: Martha Stewart
Makes about 16 (2-inch square) marshmallows
Ingredients
- Nonstick vegetable oil cooking spray
- 2 cups granulated sugar
- 1 tablespoon light corn syrup
- 1 ½ cups water, divided
- 1 ounce unflavored powdered gelatin
- ¾ teaspoon peppermint extract
- 2 egg whites
- Red food coloring
Directions
- Generously spray an 8-inch square baking pan with nonstick cooking spray. Line the bottom with parchment paper and spray the parchment as well.
- Combine the sugar, corn syrup, and ¾ cup of the water in a small saucepan. Attach a candy thermometer to the pan. Cook over medium heat, stirring until the sugar dissolves (around 100°F). Stop stirring and allow the mixture to boil. Increase heat to medium-high.
- Meanwhile, sprinkle the gelatin over the remaining ¾ cup water in a heatproof bowl and let it stand for 5 minutes to soften. Place the bowl over a pan of simmering water and whisk constantly until the gelatin dissolves. Remove from heat and stir in the peppermint extract; set aside.
- When the sugar syrup reaches 200°F, begin beating the egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Whisk the gelatin mixture into the sugar syrup. Once the sugar mixture reaches about 260°F, remove it from the heat and, with the mixer running on medium-low, slowly pour the syrup into the egg whites. Increase the mixer to high and beat until the mixture is very thick, about 12 to 15 minutes.
- Scrape the thick, sticky marshmallow mixture into the prepared pan using a spatula. Working quickly, dot the surface with drops of red food coloring and swirl them with a toothpick to create a marbled effect.
- Let the marshmallows stand uncovered at room temperature until firm, at least 3 hours or overnight. Spray a pizza cutter with nonstick spray and cut the marshmallow slab into squares.