Peppermint Marshmallows

I feel kind of guilty about these marshmallows.

Not because I ate too many (although that’s a possibility as well!), but because I shared our oldest daughter’s struggles with food dyes a few months ago, and I fully intended to avoid any artificial dyes for this year’s series.

Then we pulled our old dyes out of the cabinet for a science experiment, and as I was making these marshmallows a couple nights ago, I just couldn’t resist adding dye to match their peppermint flavor.

I originally added green, intending to swirl it throughout, but my mixer jumps speeds really fast (anyone else have this problem?), and before I could react, a good portion of the marshmallow cream was dyed green. After I transferred it to a pan, I added just a couple drops of red dye and swirled it on top to make these pretty red and green marshmallows (leaving a few St. Patrick’s Day green for our oldest!).

But, really, whether you add dye or not, marshmallows are fun to make, and they taste amazing, making them the perfect Christmas treat to share with friends and family!

Ingredients:

  • 2/3 cup cold water, divided
  • 2 envelopes unflavored gelatin
  • 1 1/2 cups sugar
  • 2/3 cup light corn syrup
  • 1/8 teaspoon salt
  • 3/4 teaspoon peppermint extract
  • confectioner’s sugar

Directions:

Grease a 9″x13″ pan and spatula and set aside.

Add 1/3 cup cold water to your electric mixer bowl and sprinkle with gelatin. Let sit for 5-10 minutes.

In the meantime, bring 1/3 cup water, sugar, corn syrup and salt to a boil until it reaches 238 degrees on a candy thermometer (about 5 minutes).

Whisk gelatin mixture on low speed, slowly adding the syrup by pouring it down the side of the bowl. Gradually increase to high speed and beat for about 12 minutes until thick and white. Add peppermint extract and beat for 30 seconds.

Pour the marshmallow mixture onto your prepared baking sheet and smooth with the spatula.

To create swirls, add a couple drops of dye well spaced across the surface of the marshmallows and use a toothpick (or the tip of a knife) to swirl it throughout.

Cover and let sit overnight.

Grease a cookie cutter or knife and divide into individual marshmallows.

Roll the edges in powdered sugar or crushed candy canes or let them sit out for a bit to harden so that they don’t all stick together. (You can also toss them in powdered sugar, which works great for plain white marshmallows but covers up the swirls in these!)

Candy recipes from the archives:

Homemade NonpareilsGingerbread CaramelsPeanut Butter Balls

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