Peppermint Marshmallows

Availability: Out of stock

Yield : 16 Marshmallows
  • 3/4 cup cornstarch
  • 1/4 cup powdered sugar
  • 3/4 cup light corn syrup
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/3 cup honey
  • 3/4 cup cold water
  • 3 envelopes unflavored gelatin
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3-4 drops red gel food coloring

Special Tools:
  • Electric stand mixer
  • 2.5-quart saucepan
  • All- Purpose Digital Thermometer & Timer
  • 8×8-inch No-Bake Collapsible Pan
  • Dusting Brush
  • Multi-Purpose Scraper
  • Spatula
  • Offset spatula
  • Perforated Cutting Wheel
  • Gel food coloring

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Additional Info
Yield : 16 Marshmallows
  • Combine cornstarch and powdered sugar in a small bowl. Lightly coat an 8×8-inch No-Bake Collapsible Pan with non-stick cooking spray. Dust base and sides of pan with 2 tablespoons cornstarch mixture; set aside.
  • In a 2.5-quart saucepan, add corn syrup, granulated sugar, 1/2 cup water and honey. Mix to combine. Bring to boiling over high heat. Cook, without stirring, (syrup mixture will bubble and foam) until a candy thermometer registers 245°F when dipped into syrup.
  • Meanwhile, place 3/4 cup cold water in the bowl of an electric stand mixer fitted with a whisk; sprinkle gelatin over top; let stand to bloom while syrup is cooking.
  • Slowly pour cooked syrup over bloomed gelatin. Gradually increase mixer speed to high, whipping 6 to 8 minutes or until mixture is thick and fluffy.
  • Add vanilla and peppermint extract; whip for 1 minute to incorporate. Return mixer speed to low. Add 2 to 3 drops of red gel food coloring; Mix on low for 10 seconds. Remove bowl and continue to mix by hand with a spatula to create streaks of color (over-mixing will result in a solid color).
  • Pour marshmallow mixture into prepared pan. Using an offset spatula spread evenly, smoothing top. Dust 2 tablespoons of cornstarch mixture on top; use Dusting Brush to smooth and evenly coat. Let set, uncovered, for 1 to 3 hours or until firm.
  • Fold down sides of Collapsible Pan. Lightly coat Perforated Cutting Wheel with non-stick cooking spray; dust with cornstarch mixture. Cut into 2-inch squares. Press cut edges in cornstarch mixture to prevent sticking. Discard remaining cornstarch mixture. Store covered, at room temperature until ready to serve.

*Note: This is a modified version of our Basic Homemade Vanilla Marshmallow recipe.

Warranty & Use


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