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Unlike the store bought version, homemade marshmallows have a soft and puffy texture with delicious flavor making them a unique holiday treat. Perfect for gift giving, peppermint marshmallows are ideal for floating in a cup of hot cocoa or just eating out of the tin. While the recipe is not complicated, it does take a little time and requires a candy thermometer.

Grapeseed or canola oil as needed
2 ½ packages granulated gelatin, ¼ ounce per package
1 ½ cups granulated sugar
¾ cup corn syrup
¾ cup honey
1 ½ teaspoons peppermint extract
½ cup finely crushed candy cane
¼ cup confectioners sugar
2 tablespoons cornstarch

Brush a 9×13 sheet pan, bottom and sides, with oil then line with a piece of parchment to cover the bottom. Add the gelatin to ½ cup water to bloom; set aside.

Over medium-high heat, in a heavy-bottomed saucepan combine the sugar, syrup, and honey with 1 ½ cups of water stirring to dissolve the sugar. Bring to a boil, and stop stirring when it reaches a boil. Wash down the sides of the pan occasionally with a brush dipped in water and continue to cook without stirring until the sugar reaches 252 degrees on a candy thermometer. The sugar mixture should be a light caramel color. Remove from the heat and cool to 210 degrees.

While the syrup cooks, melt the gelatin in a bowl set over a saucepan of simmering water making sure the bowl doesn’t touch the water. When completely melted and warm, remove from the heat and stir the peppermint extract into the gelatin. When the sugar mixture reaches 210 degrees, add the gelatin mixture and stir until well combined. Pour into the work bowl of a stand mixer and add the whisk attachment. Whip on high until soft peaks form and the marshmallow turns white and shiny. This could take 12-15 minutes.

When soft peaks have formed, pour into the prepared pan and spread evenly using a spatula lightly coated with oil. Smooth the top and cover evenly with the crushed peppermint pressing into the marshmallow. Cool completely for 6 hours or overnight.

Whisk together a mixture of the confections sugar and cornstarch for dusting. Dust a work surface very lightly and turn out the marshmallows from the pan. Remove the parchment and dust the bottom with the sugar/cornstarch mixture. Turn over and cut into 1½ inch squares. Continue to dust the cut sides with sugar/cornstarch mixture. Store in an airtight container for 1 month, makes 48 marshmallows.