Have you ever tried homemade peppermint marshmallows? In hot chocolate? In fancy s’mores? Because you should. I’ll even give you my recipe.Hope you all have a warm, cozy, and tasty Christmas with your loved ones!
Nonstick cooking spray
3 (1/4-ounce) packages of unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cup light corn syrup
1/4 teaspoon coarse salt
1/2 teaspoon pure peppermint extract
6 drops of red food coloring
Powdered sugar, for coating
- Lightly spray a 9×9 inch baking pan with cooking spray. Line with plastic wrap, leaving 2 extra inches on each side. Set aside.
- In the bowl of an electric mixer with the whisk attachment, sprinkle gelatin over 1/2 cup cold water, let it stand for 10 minutes. Meanwhile, in a medium saucepan combine sugar, corn syrup and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil. Boil high for one minute and then remove from heat. With the mixer on high, slowly pour the boiling syrup down the side of the bowl into the gelatin mixture. Add salt and continue mixing for 14 minutes.
- Add peppermint extract and mix for another 10 seconds until thoroughly combined. Spray your hands with cooking spray and then pour and spread the mixture into pan. Drop 6-ish drops of red food coloring into mixture and using a fork coated with cooking spray, swirl to create a marbleized effect. Spray another sheet of plastic wrap with cooking spray and place spray-side down to cover mixture. Let stand for at least two hours, or overnight.
- Carefully remove marshmallows from pan and discard all plastic wrap. Cut into pieces (I recommend 2 inch squares) or shapes with a knife or cookie cutter coated with cooking spray. Pour powdered sugar into a small bowl and working in batches, toss to coat. Marshmallows can then be wrapped for gifts or stored in an airtight container for up to a week.