Description
Build a fire, open a bottle of wine and roast some homemade peppermint marshmallows. It’s the perfect way to get cozy and enjoy special company.
Ingredients
Scale
- 3 tablespoons 3 packets gelatin
- 1 cup cold water (divided)
- 1 1/2 cups sugar
- 1 cup light corn syrup
- pinch of salt
- 1/2 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 cup confectioner’s sugar for sprinkling
Instructions
- Grease a 9×13″ pan with cooking spray or neutral oil, making sure to evenly coat the corners and sides. Set aside.
- In the bowl of a stand mixer fitted with whisk attachment, combine the gelatin and 1/2 cup of the cold water. Stir just until combined, and set aside to allow the gelatin to bloom.
- In a medium saucepan set over medium heat, combine 1/2 cup of water, sugar, corn syrup and salt. Stir and cook until the sugar dissolves.
- Raise the heat to high and continue to cook, without stirring, until the temperature reaches 240°F on a candy thermometer. Remove from the heat.
- Whisk the gelatin mixture on low speed and slowly pour in the sugar syrup mixture onto the softened gelatin. Increase the speed to high and whip until mixture becomes very thick and fluffy. This will take anywhere from 3-10 minutes depending on the mixer you are using. Beat until mixture is fluffy and temperature has cooled down enough to handle.
- Pour marshmallow mixture into prepared pan and spread with a spatula until smooth on top. Sprinkle the confectioners sugar on top, and cover with plastic wrap and set aside overnight to allow to set.
- The next day, run a very sharp knife under cold water and cut into squares. Alternatively, you can use cookie cutters to cut out shapes. Marshmallows will be sticky so just run your knife under water in between each cut. Enjoy!
Notes
Recipe adapted from King Arthur Flour.