These homemade peppermint marshmallows are a delightful treat that combines the nostalgic comfort of soft, pillowy confections with a refreshing minty kick. Perfect for hot chocolate or as a standalone dessert, they offer a melt-in-your-mouth texture that store-bought versions simply cannot match. The recipe relies on a precise sugar syrup cooked to the soft-ball stage, whipped into stiff egg whites to create an airy, stable foam. A touch of red food coloring adds a festive holiday flair, making them ideal for winter celebrations or cozy evening gatherings. While they require careful attention to temperature, the result is a luxurious, sweet indulgence that pairs beautifully with cocoa or coffee.
Peppermint Marshmallows
Description
These homemade peppermint marshmallows are a delightful treat that combines the nostalgic comfort of soft, pillowy confections with a refreshing minty kick. Perfect for hot chocolate or as a standalone dessert, they offer a melt-in-your-mouth texture that store-bought versions simply cannot match. The recipe relies on a precise sugar syrup cooked to the soft-ball stage, whipped into stiff egg whites to create an airy, stable foam. A touch of red food coloring adds a festive holiday flair, making them ideal for winter celebrations or cozy evening gatherings.Ingredients
Directions
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Mix 1/4 cup cornstarch and 1/4 cup powdered sugar in a small bowl; set aside.
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Line a 13x9-inch pan with aluminum foil and spray with cooking spray.
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Dust the bottom and sides of the pan with half of the cornstarch mixture, shaking out excess.
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Sprinkle gelatin over 1/2 cup cold water in a small bowl to soften.
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Combine 1 cup granulated sugar, 3/4 cup corn syrup, and 1/2 cup water in a 2-quart saucepan.
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Heat over medium heat, stirring constantly until sugar dissolves.
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Attach a candy thermometer and cook without stirring until the mixture reaches 250°F (121ðC) (soft-ball stage).
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Remove from heat and stir in the softened gelatin mixture until completely dissolved.
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In a medium bowl, beat 1 egg white and 1/8 tsp baking powder until stiff peaks form.
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With the mixer running on high, slowly pour the hot syrup in a thin, steady stream into the egg whites.
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Add peppermint extract and red food coloring.
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Beat on high speed for 5-7 minutes until the mixture cools and forms soft peaks.
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Pour the marshmallow mixture into the prepared pan and spread evenly.
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Let stand uncovered at room temperature for 1 1/2 hours or until the top is dry to the touch.
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Turn out the marshmallow slab onto a surface dusted with the reserved cornstarch mixture.
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Peel off the foil.
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Dip a long knife into cold water and cut the marshmallow into 1-inch squares.
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Toss the squares in the remaining cornstarch mixture to coat all sides.
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If desired, drizzle with melted vanilla candy coating tinted with red food color.
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Place on a wire rack and let stand uncovered for 1 hour or until dry.
Nutrition Facts
Servings 96
- Amount Per Serving
- Calories 631.1kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 63.7mg3%
- Total Carbohydrate 125.0g42%
- Dietary Fiber 0.1g1%
- Sugars 89.4g
- Protein 42.0g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store marshmallows in an airtight container at room temperature for up to 3 weeks.
Tip: Ensure your candy thermometer is accurate; reaching 250ðF is crucial for the proper texture.
Variation: You can omit the food coloring for natural white marshmallows or use green for a festive look.
Safety: The sugar syrup will be extremely hot; handle with care to avoid burns.
Ingredient Note: While the tags mention "Vegan," this recipe contains egg whites and gelatin. For a vegan version, substitute gelatin with agar-agar and use aquafaba instead of egg whites.
