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Peppermint Marshmallows on FoodApparel.com

Peppermint Marshmallows

Course Dessert
Cuisine Gourmet
Author Tammy Blankenship

Ingredients

  • 3 ounce packages unflavored gelatin 1/4- each
  • 1 cup cool water divided
  • 1½ cups granulated sugar
  • 1 cup light corn syrup
  • pinch of salt
  • 1/2-1 cup powdered sugar for coating
  • cup approximately 1/2 crushed candy canes for coating

Instructions

  1. Combine the gelatin and ½ cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Set aside.
  2. Combine the sugar, corn syrup, salt, and ½ cup cool water in a small, deep saucepan.
  3. Cook the mixture over medium heat, stirring, until the sugar dissolves.
  4. Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. Remove from the heat.
  5. With mixer on low speed, slowly pour the sugar syrup into the softened gelatin.
  6. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, about 8 to 10 minutes.
  7. Sprinkle the bottom of a greased 9 x 13 pan with a handful of powdered sugar and approximately half of the crushed candy canes.
  8. Spread the marshmallow mixture into the pan.
  9. Use your wet hands to smooth and flatten the marshmallows.
  10. Sprinkle more crushed candy canes and powdered sugar over the top, and let sit for several hours before cutting.
  11. Use a greased knife or cookie cutters to make squares or other shapes.
  12. After cutting into shapes, dust the sticky, freshly cut edges of the marshmallows with powdered sugar and the remaining crushed candy canes.

Recipe Notes

Dress it Up:
For even more peppermint flavor, add a little peppermint extract right and the end marshmallow whipping time (maybe about 1/2 teaspoon - a little bit goes a long way with peppermint!)
If you want chocolate dipped, simply melt 1 package of chocolate chips as per package instructions. Take cooled and cut marshmallows, and dip one end into the melted chocolate and place on waxed/parchment paper. Sprinkle additional crushed candy cane over chocolate and then let stand until set.