Homemade Peppermint Marshmallows

Delicious and pretty, you’ve got to try making your own marshmallows! Although a bit labor intensive, cutting out high fructose corn syrup and all of the chemicals and preservatives that are in pre-packaged marshmallows makes this a worthwhile endeavor! Paired with our recipe for Gourmet Hot Cocoa, this makes a lovely gift for teachers, co-workers, and neighbors. Make sure you have a candy thermometer and electric mixer before you begin.

Homemade Peppermint Marshmallows

1/4 c. powdered sugar

1/4 c. cornstarch (organic ensures that the corn is not grown using GMO corn)

3 packets powdered gelatin (such as Knox)

1 c. water (divided)

1 3/4 c. sugar

3/4 c. light corn syrup

1/4 tsp. salt

1 tsp. peppermint extract*

Lightly spray a 9×9″ baking pan with vegetable oil. Sift together the powdered sugar and cornstarch and dust pan with a spoonful of this mixture.

In a large wide mixing bowl (a Kitchen Aid mixer bowl works very well for this) combine the gelatin with 1/2 c. water and set aside. In a medium saucepan, combine the sugar, corn syrup, salt and 1/2 cup water. Cook over medium heat until sugar melts, stirring occasionally. Turn heat on high and cook until candy thermometer reads 250 degrees.

SLOWLY pour hot mixture into gelatin, beating on low speed with electric mixer (Kitchen Aid mixer works really well. A small hand beater may overheat with this much work, as mine did). Turn on high heat, beat about 7 minutes, add vanilla and beat another minute. Pour into baking pan. Add drops of red food coloring and then cut through the drops with a toothpick or metal skewer. Sprinkle reserved powdered sugar and cornstarch mixture over the top. Set aside for a few hours. Cut into 1′ squares (cold water on a knife helps) and make sure each one is rolled in the powdered sugar mixture. Keep in airtight container.

*If you do not care for peppermint you can omit the peppermint and add 1 1/4 Tbsp of vanilla extract.