Wednesday, January 18, 2012

Homemade Peppermint Marshmallows

I've never been a huge fan of marshmallows (I'd rather do a sink full of dishes than eat a Peep), but for some reason the idea of making them myself fascinated me from the first moment I heard it was possible.

Since so many imitations of processed foods are mediocre at best, and me not being the most careful of cooks, I half expected my marshmallows to turn out a puddle of white goo on the counter that I would reluctantly allow my girls to lick up and sicken themselves upon (so it wouldn't be a total waste).

I was definitely encouraged when several of you on facebook mentioned having good experiences with marshmallow recipes, and the girls and I promptly set off to make our own.
Peppermint Marshmallows
(adapted from Martha Stewart)

  •  cooking spray
  • 2 cups sugar
  • 1 tablespoon light corn syrup
  • 4 packages (1/4 ounce each) unflavored gelatin
  • 1 teaspoon peppermint extract
  • 2 large egg whites
  • 2 teaspoons red food coloring
  • powdered sugar for dusting


  1. Coat a cookie sheet  with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, dust with powdered sugar and set pan aside. 
  2. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 250 degrees on a candy thermometer.
  3. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Stir in extract and set aside.
  4. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until   very thick, cool and glossy, 15 minutes or longer.
  5. Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares, using a pizza cutter or sharp knife.   Roll in powdered sugar.
1.  Definitely tasty.  Lighter and creamier than storebought marshmallows.

2.  The red marbling did not work out so well for me.  You can see that rather than artistic red swirls, I ended up with what looked a bit like a snowy battlefield.  

3.  Very fun process!  It was fun to watch the sugar mixture foam up when we added the gelatin, fun to watch the Kitchen Aid poof up the glossy white marshmallow fluff.  The girls also enjoyed cutting and rolling the marshmallows at the end.  

4.  Ever since we made them my mind has been racing, thinking of useful variations of this recipe.  I've heard that coconut flavored marshmallows are very delicious roasted over a campfire.  Apparently, cookie cutters can also be used to make fun shapes.  We gave out these marshmallows as a gift to some friends and family along with some homemade White Chocolate Peppermint Hot Cocoa.  


Vanessa said...

Looks like a fun, easy task.  I just wonder what I could use instead of corn syrup??  (not something I've seen in the shops over here!)

Katey said...

Here is a recipe for marshmallows that does not use corn syrup.