Peppermint marshmallows go perfectly with a hot cup of cocoa. They also make wonderful holiday gifts!
Author: Eva Bakes
1cuplight corn syrup
1 ans 1/2cupgranulated sugar
Gel food coloringoptional
Baking or cooking spray
Powdered sugar for dusting/stick-proofing
Place the whisk attachment onto your stand mixer. Pour 1/2 cup of the cold water in the stand mixer's bowl and sprinkle the 3 packages of gelatin over the top of the water and set aside.
In a small sauce pan, heat corn syrup, sugar, salt, and the other 1/2 cup cold water over medium heat. Keep stirring until the sugar is dissolved and then turn the heat on high. Using a candy thermometer, cook until the mixture reaches 240 degrees F (it should take about 6-8 minutes). Turn the heat off.
With the mixer on low, slowly pour the hot syrup over the gelatin and water mixture. Gradually increase the mixer speed to the highest setting and let it whip for about 10 minutes. Add the peppermint extract and whip the mixture for another 5 minutes until you it is glossy, smooth, and thick (it will not reach stiff peaks like whipped cream).
Heavily grease an 8"x8" pan (I used a 9"x12" pan) with baking spray. Generously coat the pan with powdered sugar and tap out the excess. Using a greased spatula, evenly spread the marshmallow mixture into the pan. If desired, add 6-8 drops of red food coloring over the top and swirl with a knife.
Let the marshmallows rest for at least 4 hours or overnight until it is solidified and cooled. Flip the marshmallow pan onto surface that has been generously coated with powdered sugar. Using a long greased knife or pizza cutter, cut the marshmallows into 1-inch pieces. Dust all sides of the marshmallows with powdered sugar before storing.
Marshmallows will keep in an air-tight container for about 2 weeks.