Elevate your hot chocolate experience with these effortless homemade peppermint marshmallows. Discover the simplicity of crafting these delightful treats that boast a fluffy texture and a delightful pink hue. Not only are these marshmallows a breeze to make, but they also serve as the perfect accompaniment to your favorite hot beverages. Dive into this recipe to learn the step-by-step process, and transform your cozy drink moments with these irresistible peppermint marshmallows. Treat your family or wrap and give as a gift.
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Homemade Peppermint Marshmallows
Makes: 54 pieces
Prep time: 5 minutes | Cook time: 5 minutes | Wait time: 3 hours
Ingredients
- 1/2 cup confectioners' sugar
- 1/3 cup cornstarch
- 2 envelopes unflavored gelatin
- 1-1/3 cups granulated sugar
- 2/3 cup light corn syrup
- 1/2 cup crushed candy canes or mint candies
- 1/8 teaspoon salt
Directions
- Into a small bowl, sift together confectioners' sugar and cornstarch.
- Line a 13 x 9 x 2-inch baking pan with nonstick foil. Coat with nonstick cooking spray.
- Sift 2 tablespoons of the sugar-cornstarch mixture into the pan, tilting to coat sides. Leave any excess in the pan.
- Place 2/3 cup water in a large bowl. Sprinkle with gelatin. Let soften 5 minutes.
- In a medium-size heavy-bottomed saucepan, heat sugar, corn syrup, candy cane pieces and salt over medium heat about 7 minutes until sugar and candy are dissolved, stirring occasionally. Strain into bowl with gelatin.
- Beat on high speed with an electric mixer until light and fluffy, 10 to 15 minutes.
- Spread into prepared pan and smooth top. Dust with 2 tablespoons of the sugar-cornstarch mixture. Let set at room temperature for 2 hours.
- Lift marshmallow from pan using foil. With a wet knife, cut into 6 squares. Spread remaining sugar-cornstarch mixture onto a baking sheet. Invert marshmallow block onto sheet; cut each square in 9 pieces. Toss marshmallows in sugar-cornstarch mixture, and set on a pan to set an additional hour. Store, loosely covered, at room temperature.
Enjoy!
