Homemade Peppermint Marshmallows
User Reviews
5
Homemade Peppermint Marshmallows
Description
This recipe combines white sugar, agave or corn syrup, and water heated to a specific temperature and stage of sugar concentration. The mixture is carefully boiled and covered briefly to ensure even cooking and prevent crystallization. Gelatin dissolved in cold water is then whipped into the hot syrup to create a fluffy marshmallow base.
Flavor is introduced with pure peppermint extract and red gel food coloring is added for a holiday-inspired look. The marshmallow mixture is spread into a dusted pan and allowed to set, then cut into squares and coated in a mixture of confectioners' sugar and cornstarch, preventing stickiness.
The candy is soft yet holds its shape, with a supple texture achieved by careful temperature control during syrup preparation. The peppermint flavor adds a refreshing, cool note that balances the sweetness, making these marshmallows distinct from plain varieties.
Monitoring the syrup's sugar stage is crucial; if overcooked, chewy texture results, and undercooking prevents proper setting. If a sugar thermometer is unavailable, a cold water test can be used to gauge the syrup's consistency by forming a pliable sugar ball. Patience is key for timing and temperature control to achieve the desired marshmallow texture.
Ingredients
Peppermint Marshmallows
- 14 oz white sugar increase sugar to 14.5 oz if you’re not using agave or corn syrup
- 1/4 cup agave syrup 81 - 87 g, or 1/3 cup corn syrup
- ½ cup water increase water to ⅔ cup if you’re not using agave or corn syrup
- ½ cup water for the gelatin
- 7 tsp gelatin about 3 packets of Knox gelatin (21 g)
- Pinch salt
- 1 tsp peppermint extract pure
- red gel food coloring a few drops
Mallow Dusting Powder
- 1 cup confectioners sugar sifted
- 1/2 cup cornstarch aka cornflour
Instructions
Peppermint Marshmallows
- Place the sugar, agave syrup (or corn syrup), and water in a saucepan. Stir until the sugar is moistened and mixed with the water.
- If you’re not using agave or corn syrup - place the sugar in the saucepan and pour the water along the side of the saucepan. Make an “X” in the sugar using your finger - wall to wall (this will help the water spread and moisten the sugar).
- Heat over medium-high heat until the sugar syrup comes to a boil. Gently swirl the pan to evenly distribute the heat and dissolve the sugar.
- Cover the saucepan with a lid and lower the heat to medium. Let the syrup cook for 2 minutes. Do not lift the lid at this point.
- After 2 minutes, remove the lid and check to make sure there are no sugar crystals on the sides of the saucepan. If there are crystals, then cover the saucepan for a further minute to allow condensation that collects on the bottom side of the lid to drip and wash down the sugar crystals back into the syrup.
- Clip the sugar thermometer to the side of the saucepan, and set the temperature to between 242 - 245°F. Let the sugar syrup cook until it reaches this temperature - do not exceed 245°F.
- If you don't have a sugar thermometer, please see recipe notes for directions to check the correct stage of the sugar syrup.
- While the sugar syrup is cooking, prepare the gelatin. Place ½ cup of water in the mixer bowl. Add the gelatin and mix to moisten the gelatin. Then set it aside to allow the gelatin to bloom while the sugar syrup is cooking (at least 10 minutes). Place the bowl in your mixer with the whisk attachment. Add the salt into the bloomed gelatin.
- When the sugar syrup reaches the right stage, remove it from the heat and let the bubbles subside. While the mixer is running on medium - low speed, pour the sugar syrup into the bloomed gelatin, along the wall of the bowl (this is to prevent the gelatin from getting scorched by the hot sugar syrup). Increase the speed to medium - high.
- Whisk on medium - high for 3 to 5 minutes until the marshmallow base is doubled in size and is white, fluffy and smooth. Then mix for a further 3 to 5 minutes on high speed, allowing the marshmallow to volumize more (up to 3 times). Stop mixing if the marshmallow base has already cooled down, as this will create tough marshmallows. Make sure the base is fluffy, white and up to 3 times the initial volume.
- While the marshmallow base is whisking, prepare the pan and utensils that you'll be using. Rub an 8 x 8 inch pan with shortening or butter (you can line this pan with parchment paper if you prefer). Brush all the utensils (spoon, spatulas) with the same fat as well.
- Add the peppermint extract during the final minute of whisking.
- Once the marshmallow base has tripled in size, remove the bowl from the mixer and add a few drops of red gel coloring into the base. Using the oiled silicone spatula to fold the color into the marshmallow base to create red swirls.
- Scrape the marshmallow base into the prepared pan using the same spatula or flexible scraper. Spread the marshmallow evenly in the pan.
- Sieve mallow dusting powder generously on top, and allow the marshmallow to set for at least 6 hours.
- Turn the set marshmallow out onto a work surface dusted with dusting powder. Cut the marshmallow with an oiled knife or a pair of scissors into 25 square pieces (or 16 pieces for larger marshmallows). Toss the marshmallows in the dusting powder and store in an air-tight container.
Mallow Dusting Powder
- Mix the confectioner's sugar and cornstarch together until well combined. Set aside until needed.
Notes
- Use a sugar thermometer for accuracy or perform a cold water test to ensure the sugar syrup reaches the firm-ball stage.
- If sugar syrup crystals form on the pot sides, cover to allow condensation to wash them back, preventing grainy texture.
- Overcooking the syrup results in marshmallows that are too firm; adding hot water and reheating can sometimes salvage the batch.
- Pure peppermint extract provides a fresh mint flavor; adjust amount to taste.
- The marshmallow dusting powder of powdered sugar and cornstarch prevents sticking and helps handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25Serving
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 19g | 6% |
| Sodium | 4mg | 0% |
| Sugar | 18g | 36% |
| Calcium | 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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