Peppermint Marshmallows
Description
This eight-ingredient recipe for homemade marshmallows with a touch of vanilla and peppermint will make your wintertime hot cocoa something special.
Ingredients
•
3/4 cup water, divided
•
3 (1/4 ounce) packages unflavored gelatin
•
2 cups white sugar
•
2/3 cup light corn syrup
•
2 teaspoons vanilla extract
•
2 teaspoons peppermint extract
•
1/4 cup cornstarch
•
1/4 cup confectioners' sugar
Directions
1
Line a 9x9-inch baking dish with aluminum foil or plastic wrap; lightly grease. Grease another piece of aluminum foil or plastic wrap to cover the top; set aside.
2
Place 1/2 cup water in the bowl of a stand mixer fitted with the paddle attachment; sprinkle gelatin on top of water to soak.
3
Meanwhile, combine white sugar, remaining 1/4 cup water, and corn syrup in a saucepan; bring to a rolling boil over medium heat. Boil for 1 minute.
4
Pour hot sugar mixture into gelatin mixture; beat on high until fluffy and forms stiff peaks, about 12 minutes. Add vanilla and peppermint extracts; beat just until blended.
5
Pour marshmallow mixture into the prepared baking dish, using a greased spatula to smooth top; cover with reserved greased aluminum foil or plastic wrap, greased-side down, pressing down lightly to seal and cover. Set aside for 4 hours or overnight.
6
Combine cornstarch and confectioners' sugar in a shallow dish. Cut the marshmallow into strips, then into 1-inch squares using oiled scissors or an oiled kitchen knife. Lightly dredge marshmallows in cornstarch mixture. Transfer to an airtight container to store.