Homemade Peppermint Marshmallow Recipe
If you have ever had homemade marshmallows before, you know what I am talking about when I say that the store bought just don't do the name marshmallow justice. Making them from scratch is so quick and easy that I do believe I may never go back. I can imagine the level that our smores making is going to reach now that I have this recipe in my back pocket.
These were so so so good that I decided to dip half of them in some pink melting chocolate that I had on hand and package them to give to friends. It was super fun driving around town delivering little baggies of happiness to some dear friends who have done favors for me throughout the past couple weeks.
I had some small clear bags that perfectly fit 2 marshmallows so I created this printable gift tag to tie around the top. Scroll down to download the tags to keep on hand anytime you need to throw together a little treat for a friend, your family or even your kids teachers.
I sprinkled some red candy sugar on top before the chocolate dried to give them a little extra Valentine's touch.
They turned out so cute and were a huge hit!
Right click the image below and select save photo to download gift tags.
- 1 cup water
- 3 envelopes unflavored gelatin
- 2 cups granulated sugar
- 1⁄2 cup light corn syrup
- 1⁄2 teaspoon salt
- 1 teaspoon peppermint extract
- 1 cup powder sugar (to coat the marshmallows)
- Butter a 9x13 pan and sprinkle generously with powder sugar, set aside.
- In a stand mixer fitted with a whisk attachment, pour in 1⁄2 cup of the water and sprinkle with the gelatin. Set aside.
- In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining 1⁄2 cup of water. Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.
- Turn the mixer to low and mix the gelatin once or twice to combine it with the water. Slowly and carefully add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low.
- Turn the mixer to high and continue to whip for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the peppermint extract, and then whip briefly to combine.
- Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.
- Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.
- Leave the marshmallow to set at room temperature for at least 3 hours or overnight. The marshmallow will be too sticky and soft to cut if you try too soon.
- Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marshmallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Scoop up handfuls of the icing sugar and rub all over the marshmallow slab.
- Use a large knife to cut the slab into 1- × 1-inch squares. Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely.
- If desired: melt 1 package melting chocolates in a microwave safe bowl in 30 second increments, stirring each time till melted. Dip tops of marshmallows into chocolate and lay on parchment paper to set about 20 minutes