I’m so excited to share these homemade marshmallows. They’re a million times better than grocery store marshmallows and a fraction of the price of the fancy ones at Williams Sonoma and the like.
They're spectacular melted into hot chocolate, not that it’s hot chocolate weather here at all. It feels like spring and apparently the trees think so too. I did a double take yesterday when I saw blossoms on a cherry tree- in Philly, in December! Nuts, right? It’s certainly not helpful as far as trying to get into the Christmas spirit. I made these marshmallows with the windows open and a warm breeze blowing in (because it’s actually warmer outside than in!). And you know what I discovered? It doesn’t matter if it’s cold out or not, you can still enjoy hot chocolate, especially with homemade peppermint & vanilla marshmallows.
I’ve wanted to try making marshmallows in the past, but it always sounded tricky. However, they’re really not that hard to make. Yes, you do need to deal with boiling hot sugar, but it’s really not a big thing. just use a saucepan with a large sturdy handle so you can control it. You’ll also need a candy thermometer to let you know exactly when to mix your sugar with the gelatin.
They’re a perfect holiday treat and would make a great gift along with a tin of good quality cocoa mix.
Peppermint & Vanilla Marshmallows
Makes approximately 2 dozen large marshmallows
3 packets of unflavored gelatin
1 cup cold water
1 1/2 cups granulated sugar
1 cup light corn syrup
1 tsp. salt
2 tbsp. vanilla extract
2 tbsp. peppermint extract
1/2 cup powdered sugar
In the bowl of a mixer, with the whisk attachment on, stir together the gelatin and 1/2 cup of cold water, and set aside.
In a medium sized saucepan with a long handle, stir together 1/2 cup cold water, sugar, corn syrup, and salt.
Cover with lid, turn the heat to medium-high, and bring to a boil. Take off the lid, put a candy thermometer on the side of the pan, and cook until the mixture reaches 240 F. Remove from heat and carefully bring the saucepan over to your mixer. Slowly add the sugar mixture into the gelatin, whisking at a low speed. Once it’s combined, add the vanilla and peppermint extracts. Then turn the mixer to high, and beat 15 minutes or until the mixture is white, shiny, and thick.
Butter a 13”×9” pan and sprinkle liberally with confectioner’s sugar along the bottom and sides.
Pour the mixture into the pan. Top with more confectioner’s sugar and leave it to sit uncovered overnight.
Turn the marshmallow out onto a surface sprinkled with confectioner’s sugar. Use a pizza cutter or sharp knife, buttered and coated in confectioner’s sugar, to cut the marshmallows into your preferred size. Store in an airtight container.