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Peppermint Marshmallows

Peppermint Marshmallows recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 96
Calories: 631.1
Dietary: Vegan
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
  • 1/4 cup Cornstarch
  • 1/4 cup Powdered sugar -- sifted
  • 2 package Gelatin -- unflavored
  • 1/2 cup Water -- cold
  • 1 cup Granulated sugar
  • 3/4 cup Corn syrup
  • 1/2 cup Water
  • 1 Egg White -- at room
  • 1/8 tsp Baking powder
  • 3/4 tsp Peppermint extract
  • Few drops Red food coloring
  • As needed Cooking spray
  • As needed Melted vanilla candy coating (optional)
Directions
  1. 1
    Mix 1/4 cup cornstarch and 1/4 cup powdered sugar in a small bowl; set aside.
  2. 2
    Line a 13x9-inch pan with aluminum foil and spray with cooking spray.
  3. 3
    Dust the bottom and sides of the pan with half of the cornstarch mixture, shaking out excess.
  4. 4
    Sprinkle gelatin over 1/2 cup cold water in a small bowl to soften.
  5. 5
    Combine 1 cup granulated sugar, 3/4 cup corn syrup, and 1/2 cup water in a 2-quart saucepan.
  6. 6
    Heat over medium heat, stirring constantly until sugar dissolves.
  7. 7
    Attach a candy thermometer and cook without stirring until the mixture reaches 250°F (121°C) (soft-ball stage).
  8. 8
    Remove from heat and stir in the softened gelatin mixture until completely dissolved.
  9. 9
    In a medium bowl, beat 1 egg white and 1/8 tsp baking powder until stiff peaks form.
  10. 10
    With the mixer running on high, slowly pour the hot syrup in a thin, steady stream into the egg whites.
  11. 11
    Add peppermint extract and red food coloring.
  12. 12
    Beat on high speed for 5-7 minutes until the mixture cools and forms soft peaks.
  13. 13
    Pour the marshmallow mixture into the prepared pan and spread evenly.
  14. 14
    Let stand uncovered at room temperature for 1 1/2 hours or until the top is dry to the touch.
  15. 15
    Turn out the marshmallow slab onto a surface dusted with the reserved cornstarch mixture.
  16. 16
    Peel off the foil.
  17. 17
    Dip a long knife into cold water and cut the marshmallow into 1-inch squares.
  18. 18
    Toss the squares in the remaining cornstarch mixture to coat all sides.
  19. 19
    If desired, drizzle with melted vanilla candy coating tinted with red food color.
  20. 20
    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 250°F 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.

Keywords: peppermint, marshmallows, homemade, dessert, holiday, christmas, hot chocolate, candy, sweet, fluffy, egg white, gelatin, corn syrup, mint, treat, confection, soft ball, whipped, holiday baking, winter
Read it online: https://www.chefs-mate.com/recipe/peppermint-marshmallows/