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My review
Peppermint Marshmallows
Cari
"These homemade marshmallows with a hint of peppermint are great for adding to a cup of hot chocolate."
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Ingredients
4 h 30 m servings 63 calsOriginal recipe yields 40 servings (80 marshmallows)
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Directions
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Prep
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Ready In
- Line a 9x9 inch baking dish with lightly greased foil or plastic wrap. Grease another piece of foil or plastic wrap to cover the top, and set aside.
- Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.
- While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
- Pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add vanilla and peppermint extracts, and beat just until blended.
- Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy. Cover the candy with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the candy.
- Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 63 calories; 0 g fat; 15.7 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 5 mg sodium. Full nutrition
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Reviews
Read all reviews 6578 Ratings
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Most helpful positive review
12/16/2009
These are wonderful. Use a candy thermometer if you have one and cook until 235 -takes the guesswork out. I added peppermint oil and omitted the vanilla. We crushed candy canes and some lefto...
Most helpful critical review
12/28/2009
The formula for this is great, BUT I am rating it low because there is waaay to much peppermint extract in this. I knew it when I was making it, and only added 1 tsp, but it was still way to str...
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12/16/2009
These are wonderful. Use a candy thermometer if you have one and cook until 235 -takes the guesswork out. I added peppermint oil and omitted the vanilla. We crushed candy canes and some lefto...
10/22/2009
I only made these with vanilla (so no peppermint, at least not yet) and it's SOOOOO easy. When it says to have a hard boil make sure that the entire surface of the liquid is bubbling like crazy...
12/28/2009
The formula for this is great, BUT I am rating it low because there is waaay to much peppermint extract in this. I knew it when I was making it, and only added 1 tsp, but it was still way to str...
4/13/2010
Really good recipe! If you want to try something different instead of pepermint extract use coconut extract, and top it with coconut toasted before it sets. It turns really really good.
1/9/2011
I never knew making my own marshmallows could be so easy! I made a big batch of these to pair with jarred hot cocoa for christmas presents- a big hit with family and friends! Next time I will ha...
12/31/2012
These are amazing!! I've never made marshmallows before, and these came out great. Like others mentioned, I only used 1tsp. of peppermint extract and they taste wonderful. Also some helpful info...
11/23/2010
This was an easy recipe and method to follow, and the results are tasty. I messed up and thought I had enough corn syrup, only to discover I didn't. I used about 1/3 cup of pancake syrup (and ...
12/31/2009
These were very easy to make. I do agree with another reviewer that for MY taste there is a little too much peppermint extract in it. I think I would scale it back to 1-1 1/2t. Other than tha...