Peppermint Marshmallows

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Can you believe that Christmas is already upon us?
We’re headed south today to visit The Nerd’s parents for the holiday. It will be a balmy 79 degrees in Corpus Christi today, but I’m in the mood for some winter treats.
These homemade peppermint marshmallows are really yummy. They go perfectly with hot chocolate, which is what I’ll be posting tomorrow!
Peppermint Marshmallows
Ingredients:
Butter
1/3 c powdered sugar
1/2 c cold water
2 1/2 Tbsp unflavored gelatin
1 1/2 c granulated sugar
1 c corn syrup
1/4 tsp salt
1/2 c water
1 tsp peppermint extract
8 to 10 drops red or green food color
Directions:
Grease bottom and sides of a 2-quart glass baking dish with butter. Then, sprinkle it with powdered sugar (about 2 tablespoons).
Pour 1/2 cup cold water into the bowl of stand mixer fitted with the paddle attachment. Sprinkle gelatin over water and set aside.
In a 2-quart heavy saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved.
Increase heat to medium-low and heat syrup to boiling.
Boil without stirring until syrup reaches 240 degrees F on candy thermometer. This will take about 15 to 20 minutes. Remove from heat.
With the mixer running at low speed, slowly pour syrup into gelatin mixture in a thin stream down the side of the bowl.
Gradually increase speed to medium-high and beat until mixture is white and has almost tripled in volume. This will take about 8 to 10 minutes.
Add peppermint extract and beat to blend, about 30 seconds longer. Randomly drop four drops of red or green food color into marshmallow mixture in bowl; fold 3 to 4 times to swirl color (don’t mix or this step will tint your marshmallows pink or green).
Pour marshmallows into baking dish. Drop red or green food color randomly on top of marshmallow mixture and pull throughout with a toothpick.
Let stand uncovered for at least 4 hours.
Sprinkle cutting board with about 1 tablespoon of the powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from the dish by running a knife along the edge, and gently lift in one piece onto cutting board.
Using a pizza cutter sprayed with cooking spray, cut marshmallows into 1-inch squares. Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.
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Enjoy!
These marshmallows are part of Betty Crocker’s Red Hot Holiday Trends. Head over to the website to see other fun goodies you can whip up in time for Christmas.

Comments

  1. Little Miss Becky : ) says:

    Oh my…they look YUMMY! :) Thanks for sharing this one, I'll have try it sometime soon!

  2. I bet these are to die for in hot chocolate. Yours look so cute an perfect.

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