Homemade Fluffy Peppermint Marshmallows
Homemade Fluffy Peppermint Marshmallows
With a hint of peppermint, these fluffy marshmallows are perfect for Christmas and the cold Winter months in a decadent cup of hot chocolate. 
Homemade Fluffy Peppermint Marshmallows
Homemade Fluffy Peppermint Marshmallows
With a hint of peppermint, these fluffy marshmallows are perfect for Christmas and the cold Winter months in a decadent cup of hot chocolate. 
Servings Prep Time
80marshmallows 25minutes
Cook Time Passive Time
20minutes 8hours
Servings Prep Time
80marshmallows 25minutes
Cook Time Passive Time
20minutes 8hours
Ingredients
Instructions
  1. First, foil a 13 x 9 in (33 x 23 cm) baking pan*. The edge of the foil should be sticking out on all sides to make it easier to get the marshmallows out later. Spray generously with cooking spray or oil, and remember the sides!
  2. Add 15 sheets of gelatin to a bowl or tall glass and completely cover with water**. Let sit for at least 5 minutes while you prepare the rest. 
  3. In a medium saucepan, add 125 ml (1/2 cup) water, the glucose syrup, sugar and salt. Carefully pour the sugar in, so as not to hit the sides of the saucepan. This prevents crystallization later. Give it a careful stir before putting the heat on.
  4. On medium heat, bring it to a boil and let it simmer for around 10 minutes. It should reach 115 C (240F), so I suggest digging out your candy thermometer.
  5. Squeeze the water out of the gelatin sheets and place in the bowl of your stand mixer. Then add 1/2 cup new water.** Attach the wire whip.
  6. On low speed, carefully pour the sugar mixture into the stand mixer’s bowl with the gelatin. Gradually increase the speed to high and let the mixture go for around 15-18 minutes. Start checking the outside of your bowl at 10 minutes, the bowl should be barely warm – then it’s done. If it’s cold, the marshmallows will stiffen and it’s too late. The mixture will fluff up immensely, almost touching the top of your wire whip. Don’t worry.***
  7. Towards the end, pour in the peppermint extract. When it’s done we need to move fast. Spray a spatula with cooking spray or oil, and quickly pour the peppermint marshmallows into the prepared baking pan. Don’t worry if there’s still a lot in your bowl, just quickly shape the marshmallows in the pan to avoid it looking funky later. The mixture quickly becomes too sticky to work with.
  8. Whisk together powdered sugar and cornstarch and sift 2 tbsp of the mixture on top of the marshmallows. Set the rest of the mixture aside for later. Cover loosely with aluminum foil and let it set overnight.
  9. The next day; Sprinkle a little of the cornstarch at a clean working surface. Turn the marshmallows upside down and carefully remove the pan and the foil. Sprinkle the top (or it used to be the bottom) with 2 tbsp of the cornstarch mixture.
  10. Spray a sharp kitchen knife with cooking spray and start cutting into your desired size. My favorite size is 4 x 4 x 1.5 cm (1.5 x 1.5 x 0.6 in).
  11. Take a handful of marshmallows and cover them generously with the cornstarch mixture, place them in a sieve and shake off the excess (in the kitchen sink). Continue with the rest. Place in a bowl or your cookie box. Store airtight, in a cool, dry place. Good for at least 2 weeks.
Recipe Notes

* This recipe completely fills a 13 x 9 in baking pan, so do not choose a smaller one, go bigger if that’s all you have. You cut the marshmallows into the shapes you want later, so as long as it’s not suuper big, it should be more than fine.

 

** If you’ve got gelatin powder instead, add 2.5 tbsp gelatin in half a cup of water into the mixing bowl of your stand mixer – let sit for 15 minutes. Then break the gelatin mixture with your stand mixer on low speed.

 

*** Because the mixture rises so much, I would cut the recipe in half if you use a hand mixer.

 

Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I’d love to see!

Author: Stine Mari from Ginger with Spice

Recipe adapted from: America’s Test Kitchen