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Fluffy, minty, and crunchy peppermint marshmallows—perfect for your Christmas hot cocoa! Add them to your cookie gift boxes, dip them in chocolate and just eat them as is! Keep them pillowy white with candy cane flakes or marble them with red.
Who doesn’t like marshmallows? They make a great gift for the holidays, plus they look beautiful AND are tasty. They can be made ahead of a party and put out at the hot cocoa bar. Plus these are super fun to cut up into shapes, use a pizza cutter for quick squares or have the kids use cookie cutters. Dip them in melted milk or white chocolate and decorate with sprinkles for a fun baking activity with the family.
To get a marbled look, put 1/3 the unset marshmallow in a separate bowl and mix in red food coloring. Pour the remaining white in a prepared 13 x 9 pan. Dot red blobs on the surface of the white and pull red thru with a knife.
For a half and half look, simply dye 1/2 the mixture red. Pour in layers to get a two-toned look.
Style them any way you wish and enjoy!
Peppermint Marshmallows (No Eggs)
Ingredients
- 3 packages unflavored gelatin powder
- 1 cup cold water divided in half
- 1 ½ cup sugar
- 1 cup light corn syrup
- Pinch salt
- ½ tsp vanilla
- ⅛ tsp peppermint to taste
- ¼ cup crushed candy cane
- Red food coloring
- ½ cup confectioners sugar
- ½ cup cornstarch
- Cooking spray
Instructions
- Combine gelatin and half the water in a mixer bowl. Set aside and let the gelatin bloom.
- Mix sugar, corn syrup, water, and salt in a saucepan. Over medium heat, cook till sugar is dissolved. Turn the heat up.
- On high heat cook sugar mixture till firm ball stage or till 240 – 250 degrees F. Should form a firm ball when dripped in cold water, but still be able to squeeze it. Not rock hard.
- Grease 9 x 13 pan with cooking spray.
- Using whisk attachment on mixer, slowly add in hot sugar mixture and turn mixer to lower speed.
- Increase speed to high and mix until marshmallow liquid is cooled down enough to touch. Mixture should be fluffy. Mix time is about 4 – 8 minutes.
- Add in vanilla and peppermint extract. Mix in peppermint flakes.
- If using food coloring, pour half of the marshmallow into the greased pan. Using a greased spatula, smooth and spread out the marshmallows quickly.
- Use red food coloring in the rest of the marshmallow mixture. Pour red marshmallow on top of the white marshmallow. To make the coverage even, pour in 6 blobs across the pan. Use a knife or spatula to marble the marshmallow by dragging it through the white. If the marshmallow becomes unworkable, nuke in the microwave for 10 seconds.
- Or you can just keep it plain white, which looks just as beautiful.
- Let sit for 5 hours or overnight to cure.
- Mix confectioners sugar and cornstarch.
- Dust top of marshmallows and a cutting board with cornstarch mix.
- Flip over the pan and let the marshmallow slab fall onto the cutting board.
- Dust pizza cutter with powder and cut into squares. Or you could use cookie cutter shapes.
- Roll cut marshmallows in sugar mixture.
- Store in an airtight container for 2 – 3 weeks.
