The Taste of Christmas :: Uber-Peppermint Marshmallows

Everyone and their brother are making homemade marshmallows these days!

And really, why not? 

They are easy, fun, affordable and taste WAY better than anything out there!

Trust me on this...we were the type of family to have marshmallows in our cupboards for years.

Years...from events we couldn't even remember having marshmallows!  Last winter? A bonfire in the summer?

Who knew?

My mother would pull them out and we'd see if they were any good.

Ummmmm..yeah, they never were.  They were inevitably stale and rock hard and didn't melt at all in hot chocolate.

Sketchy and gross, mom...just throw them out!

That is the fantastic thing about these marshmallows too...they won't last long in the house and they are completely customizable to your taste by using any sort of liquid or extract you'd like.

Coffee, no problem. Pineapple..how tropical! Lemon? Why the heck not? 

You know I am making Irish Cream ones next. :)

The possibilities really are endless.

I made super uber-pepperminty ones with swirly pink tops.

Think along the lines of Curiously Strong mints. 

My brother claims they'd be "borderline medicinal" without the icing sugar. Everyone's a critic.*rolls my eyes* 

True enough, they are really strong, but to make yours much less so, simply use less peppermint extract.  No harm, no foul! Making them really pepperminty only meant  I just need one *you know or 3* thick marshmallow to get that peppermint kick in my hot chocolate. 

I toasted one up for good measure too...pretty awesome.

I won't tell you that this toasting took place over a tealight...but it may have.

Minty, awesome with a crunchy burnt sugar exterior and melted goo inside.

Uber-Peppermint Marshmallows

(Adapted from AllRecipes.com)

• 1/2 cup water
• 3 packages of gelatin (approx 3 tbsps of gelatin)
• 2/3 cup light corn syrup (I used 1/3 cup golden corn syrup & 1/3 cup honey)
• 1/4 cup water
• 2 cups white sugar
• 2 tsps vanilla extract
• 3 tsps peppermint extract (reduce for a less pepperminty marshmallow..I love them, but my brother claimed them to be "borderline medicinal".)
• equal mix of cornstarch & icing (confectioners) sugar for dredging cut marshmallows in.

1.  Line 9x11 pan with plastic wrap & rub with oil. (I used olive oil, but you could also use a spray)
2. Put 1/2 cup water into a mixing bowl (either for a stand mixer, or one to use with a hand mixer) and sprinkle all 3 packages of gelatin on top and let sit until gelatin thickens completely (approx. 30 mins)
3.  In a saucepan add corn syrup, 1/4 cup water and white sugar. Bring to a boil and allow to hard boil for a minute. (To test without a candy themometer, drop some of the mixture into a glass of cold water...if it hardens as it hits the water, it's ready)
4. Pour sugar mixture into the gelatin and beat on high speed with stand mixer (I used a hand mixer and it worked just fine) for about 15 minutes until the mixture forms soft peaks and appears fluffy.
5. Add extracts (you can use any sort of combination you'd like....3 tsps of peppermint made these pretty strong) and beat until combined.
6.  Pour into lined pan using an oiled spatula.
7.  Lightly oil another piece of plastic wrap and press on top of the mixture (oil down)
8.  Let cool for at least 4 hours or overnight
9. When ready to cut, remove top layer of plastic wrap and flip onto parchment paper that has been sprinkled with the cornstarch & icing sugar mixture. Marshmallow slab should come right out.
10. Use a pizza cutter or cookie cutters to cut the marshmallow and dredge each piece into starch/icing sugar mix to avoid stickiness.
11. Store in an airtight container

 

  *to make the pink swirls, simply make lines in red food colouring on top and drag a knife back and through the lines before placing on the final piece of plastic wrap to set.