Delicious and pretty, you’ve got to try making your own marshmallows! Although a bit labor intensive, cutting out high fructose corn syrup and all of the chemicals and preservatives that are in pre-packaged marshmallows makes this a worthwhile endeavor! Homemade peppermint marshmallows paired with my Gourmet Hot Chocolate, make for a truly decadent (and gluten free!) treat.
I’ll never forget my sons second grade teacher. She said “My husband loved your homemade marshmallows. He threw the Whitman’s Samplers right in the garbage and wouldn’t share even one marshmallow with me!” Homemade peppermint marshmallows make a lovely gift for teachers, co-workers, and neighbors. I like to make a little basket of homemade hot cocoa mix, two pretty mugs, and marshmallows all wrapped in cellophane for a gift that everybody likes to receive.
Make sure you have a candy thermometer and electric mixer before you begin.
5 from 1 reviews
Homemade Peppermint Marshmallows
Delicious and pretty, my homemade peppermint marshmallows stand alone, but are even better topping a steamy mug of hot chocolate.
3 packets powdered gelatin
1 c. water (divided)
1¾ c. organic sugar
¼ tsp. sea salt
1 tsp. peppermint extract**
a few drops natural red food coloring (here's the brand I use)
Lightly spray a 8" or 9" square glass (preferably) baking pan with oil or choice (I use coconut oil).
Sift together the powdered sugar and cornstarch and dust pan with a spoonful of this mixture.
In a large wide mixing bowl (a Kitchen Aid mixer bowl works very well for this) combine the gelatin with ½ c. water and set aside.
In a medium saucepan, combine the sugar, corn syrup, salt and ½ cup water.
Cook over medium heat until sugar melts, stirring occasionally.
Turn heat on high and cook until candy thermometer reads 250° F.
SLOWLY pour hot mixture into gelatin, beating on low speed with electric mixer (Kitchen Aid mixer works really well. A small hand beater may overheat with this much work, as mine did).
Turn on high heat, beat about 7 minutes, add vanilla and beat another minute.
Pour into baking pan.
Immediately, asqueeze drops of red food coloring randomly over the marshmallows, and then cut through the drops with a toothpick or metal skewer. Sprinkle reserved powdered sugar and cornstarch mixture over the top.
Set aside for a few hours.
Cut into 1' squares (cold water on a knife helps) and make sure each one is rolled in the powdered sugar mixture.
Keep in airtight container. Do NOT refrigerate.
*I do NOT use honey in my marshmallows as the flavor is over-powering. You'll find the recipe for Paleo marshmallows using coconut nectar, in my cookbook, The Paleo Sweet Tooth. **If you do not care for peppermint you can omit the peppermint and add 1¼ Tbsp of vanilla extract.