Homemade Peppermint Marshmallows

By mszcookie

This is my cousin Angel's famous homemade marshmallows that she makes around Christmas time. She shared the recipe with me and I'm going to try to make it with my white hot chocolate this year.

Ingredients

• 2/3 cup powdered sugar
• 1/3 cup cornstarch
• 1 cup cold water, divided
• 2 1/2 tablespoons unflavored gelatin
• 2/3 cup light corn syrup
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon peppermint extract

Details

Servings 90
Preparation time 30mins
Cooking time 720mins
Adapted from browneyedbaker.com

Preparation

Step 1

1. Line a 9x13-inch pan with foil, enough so that excess foil

hangs over the sides of the pan. Spray with non-stick

cooking spray; set aside.

2. In a small bowl, whisk together the powdered sugar and

cornstarch; set aside.

3. Pour 1/2 cup of the cold water into the bowl of an

electric mixer fitted with the whisk attachment. Sprinkle the

gelatin over the water. Let stand until the gelatin becomes

very firm, about 15 minutes.

4. Meanwhile, combine the remaining water and the corn

syrup in a medium saucepan. Pour the sugar into the

center of the saucepan and add the salt. Place the pan

over medium-high heat and bring to a boil, gently swirling

the pan, until the sugar has dissolved completely and the

mixture reaches 240 degrees F, about 6 to 8 minutes.

5. Turn the mixer on low speed and carefully pour the hot

syrup mixture into the gelatin mixture, avoiding the side of

the bowl as much as possible. Gradually increase the

speed to high and whip until the mixture is very thick

and stiff, 10 to 12 minutes, scraping down the bowl as

needed. Add the vanilla and peppermint extract and mix

until incorporated, about 15 seconds.

6. Working quickly, scrape the mixture into the prepared

pan using a spatula that has been sprayed with non-stick

cooking spray. Smooth the top into an even layer. Sift 2

tablespoons of the powered sugar mixture over the pan.

Cover and let sit overnight at room temperature.

7. The next day, turn the marshmallow slab out onto a

cutting board and peel off the foil. Sift 2 tablespoons of the

of the powdered sugar mixture over the slab. Using a

pizza cutter or a sharp knife that has been sprayed with

non-stick cooking spray, cut into 1-inch strips one way, and

then across the other way for square marshmallows. You

could also use round cutters to cut them out as well.

8. Place the remaining powdered sugar mixture in a large

ziploc bag. Working with 3 or 4 marshmallows at a time,

toss the marshmallows in the bag with the powdered sugar

mixture, then toss in a fine-mesh strainer to remove any

excess powder. Marshmallows can be stored in an airtight

container or bag for up to 2 weeks.