Looking for a beautiful holiday treat to add to your repertoire this year?
These peppermint marshmallows are just the thing!
This post is written in partnership withIf You Care.
Theres something joyful and magical about making your own marshmallows!
Not only is the process fun to do, but you might customize the flavor to your liking.
These festive peppermint marshmallows are great for topping hot cocoa or just nibbling when you want a treat.
Expect loud proclamations of You made these?!
and I didnt even know that you might make homemade marshmallows!
when you serve them.
How do you make marshmallows?
Marshmallows arent difficult to make, but its helpful if you have a candy or deep frying thermometer.
After all, you ARE making candy!
Then you’ll start making the marshmallows!
Simply soften unflavored powdered gelatin in cold water.
Cook a combination of sugar, corn syrup, water and a pinch of salt until it reaches 240F.
Let the whole things sit around overnight and then cut and serve!
What is the purpose of the parchment paper?
Non stick parchment paper makes fast work of a sticky task like marshmallows.
AndIf You Care is the right parchment paper for the job.
Do I really need a candy thermometer?
You dont necessarilyneeda candy thermometer, but it does make your life a lot easier.
But if you dont have a thermometer, you might still make marshmallows.
Just cook the syrup at a medium to medium low temperature.
Test the syrup by placing a small glass of water next to the stove.
Drop a little bit of syrup in the water.
How do I know when the marshmallow is done?
The marshmallow mixture will fluff up until its about tripled in volume and be opaque white.
Dont under beat the mixture: It needs a full 8 to 10 minutes to reach its full volume.
Otherwise it will be dense and overly chewy.
But dont over beat it either!
Lightly spray or oil a 9 x 9 x 2-inch pan with cooking oil.
Lightly spray or oil the parchment paper, and dust with the sugar and cornstarch mixture.
Place the water in a small microwave-safe bowl and add the gelatin powder to it.
Stir and set aside for the powder to absorb the water.
Place the sugar, corn syrup, water and salt in large saucepan.
Heat on high, stirring frequently with a heatproof spatula or wooden spoon, until the sugar is dissolved.
The gelatin should be liquid.
Pour the gelatin into the bowl of a stand mixer fitted with a whisk attachment.
Once all the syrup is added, increase the speed of the mixer to medium speed for 5 minutes.
Then increase the speed to medium high for an addition 4 minutes.
Once the marshmallow is ready, pour and scrape the marshmallow into the prepared pan.
Wet your hands and pat the marshmallow flat down so it has spread evenly throughout the pan.
Then drop the red food coloring all over top of the marshmallows.
Use a toothpick and drag the food coloring decoratively around in swirls and figure eights.
Set the pan aside in a cool and dry place for 8 hours.
Combine the confectioners sugar and cornstarch together in a large bowl.
Cut into 1 1/2 x 1 1/2-inch squares (a 6 x 6 grid).
Store in a cool dry airtight container at room temperature for up to 3 weeks.
