A delightful treat, these homemade pink peppermint marshmallows are ideal for the holidays or anytime you're craving something sweet and minty. They taste great with hot cocoa or as a treat on their own because they are fluffy, light, and slightly minty.
Ingredients: 2/3 cup powdered sugar, for dusting. 3 tablespoons unflavored gelatin. 1/2 cup cold water. 2 cups granulated sugar. 2/3 cup corn syrup. 1/4 cup water. 1/4 teaspoon salt. 1 teaspoon peppermint extract. 1-2 drops pink food coloring adjust to desired color. 1/2 cup crushed candy canes or peppermint candies for coating.
Instructions: Prepare a 9x9-inch 23x23 cm square baking pan by lining it with parchment paper and dusting it generously with powdered sugar. Make sure to coat all sides and corners. In a small bowl, combine the gelatin and 1/2 cup cold water. Let it sit for about 10 minutes to soften. In a medium saucepan over medium heat, combine granulated sugar, corn syrup, 1/4 cup water, and salt. Stir until the sugar has dissolved. Once the sugar has dissolved, insert a candy thermometer and cook without stirring until the mixture reaches 240F 115C. This should take about 8-10 minutes. While the sugar mixture is heating, microwave the gelatin for about 30 seconds until it becomes liquid. Stir it to ensure it's completely smooth. When the sugar mixture reaches 240F 115C, remove it from the heat immediately. Start whisking the gelatin mixture on low speed and slowly pour in the hot sugar syrup in a steady stream. Be careful as the syrup is very hot. Once all the syrup is added, increase the mixer speed to high and continue to whip for 10-12 minutes or until the mixture becomes thick, glossy, and has tripled in volume. Add the peppermint extract and pink food coloring. Continue to whip for an additional 2 minutes, ensuring that everything is well combined. Quickly transfer the marshmallow mixture into the prepared pan and spread it evenly using a spatula. Sprinkle the crushed candy canes or peppermint candies over the top of the marshmallow mixture. Allow the marshmallows to set at room temperature for at least 4 hours or overnight. Once set, dust a cutting board with powdered sugar and flip the marshmallow slab onto it. Remove the parchment paper and dust the top with more powdered sugar. Use a sharp knife or cookie cutters to cut the marshmallows into your desired shapes and sizes. Toss the cut marshmallows in powdered sugar to prevent sticking, and they are ready to enjoy!
Prep Time: 30 minutes
Cook Time: 15 minutes
minaw collective Ireland
