This season I have especially been loving the peppermint chocolate combination...honestly I enjoy it every single year, it is just so good and so Christmasy! I love to make homemade marshmallows for our mugs of hot chocolate so I thought it would be super fun to try making some peppermint marshmallows this year too. They turned out super yummy and really pretty and it has lead me to experiment with other flavors, but that is for another post. :)
I thought it would be fun to share the recipe this afternoon - these could be a special last minute handmade gift to whip together if your still looking for something to bring to the neighbors or a sweet friend. In fact a dear friend of mine sent me a mug filled with homemade almond flavored marshmallows and cookies earlier in the week and I enjoyed them while wrapping presents. (Thanks Polly!) It really is the perfect little something to bless just about anybody!
- 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
- 3 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1/4 teaspoon salt
- 1/2 to 1 Tbs peppermint extract (your preference)
- confectioners’ sugar
Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer (soft ball stage).
Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 10 minutes. Beat in peppermint for another minute.
Pour into prepared dish, and smooth with an offset spatula.
To add the red marbling on top:
Immediately after pouring the marshmallow into the prepared dish dot with 12-15 drops of red food coloring. Use a skewer or chop stick to gently run through the color to make the swirls.
Set aside, uncovered, until firm overnight, cut into pieces using a greased pizza cutter and lots of confectioners' sugar to coat. Store in a Ziploc bag or Tupperware with extra powdered sugar to keep from sticking.
(recipe inspiration HERE)
Enjoy with hot cocoa or coffee!
I am off to continue preparing for the weekend. Less than 24 hours before guests start arriving and the festivities really get into full swing - I am trying to stay calm. How are you holding up?