Peppermint Marshmallows

In February, I used Alton Brown’s marshmallow recipe as a base to create Chocolate Chip Marshmallows. I wanted to try modifying the recipe again for the holidays. I substituted the vanilla extract for peppermint to make Peppermint Marshmallows! I added some drops of natural red food coloring to the top of the pan of marshmallows and swirled it with a toothpick for a little color. After the marshmallows were set, I cut them into squares and dipped them in melted chocolate. I crushed a few candy canes to sprinkle over the chocolate before it was set.

Dipping the marshmallows in chocolate is not needed, but I like the flavor and bit of texture it added. I used semi-sweet chocolate, but dark chocolate would also work well. This also adds a nice touch if you are making the marshmallows as holiday gifts.

If you don’t have a stand mixer, you can use a hand mixer. It just requires you to hold the mixer for the 15 minutes of whisking.

I was able to find organic candy canes at Whole Foods to use as garnish. Whole Foods also sells bottles of natural food coloring if you don’t make your own and wish to avoid the artificial coloring.

Peppermint Marshmallows
Adapted from Alton Brown
1 9×13 inch baking sheet

3 packages (.75 ounces total) unflavored gelatin
1 cup ice water, divided
12 ounces (~1 1/2 cups) granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon peppermint extract
1/4 cup powdered sugar
1/4 cup cornstarch
Oil for greasing
12 ounces semi sweet or dark chocolate, melted
2 candy canes, crushed into small pieces

 

In the bowl of a stand mixer, pour the gelatin over 1/2 cup of the water. Allow to sit while you prepare the syrup.

In a small saucepan, mix together the remaining 1/2 cup water, granulated sugar, corn syrup, and salt over medium high heat. Cover and cook for 4 minutes. Uncover the pot and continue to boil until the temperature reaches 240 degrees F. Remove from heat.

Turn the mixer with the whisk attachment on low speed with the bowl of gelatin. Slowly pour the syrup into the bowl of the mixer while it is running. Increase the mixture speed to high once all of the syrup has been incorporated. Beat over high speed until thickened, 12-15 minutes. During the last minute of whisking, pour in the peppermint extract.

As the marshmallows are whisking, grease a 9×13 inch baking sheet with oil. In a small bowl, combine the powdered sugar and cornstarch. Sprinkle the sugar cornstarch mixture over the greased pan and shake to coat thoroughly on all sides. Pour the extra back into the small bowl. Pour the thickened marshmallow mixture into the prepared pan and spread as evenly as possible using an oiled spatula. Add drops of the red food coloring over the top of the marshmallow. Use a toothpick to spread the food coloring throughout the marshmallow in a marble effect. Add more food coloring if needed. Sprinkle the top of the marshmallow with more cornstarch and sugar, spreading to make even. Leave uncovered at room temperature for 4 hours to overnight.

Turn out the marshmallows onto a large cutting board or piece of parchment. Dust a sharp knife, pizza cutter, or deep cookie cutters with more of the cornstarch sugar mixture. Cut the marshmallows into desired shapes.

If desired, dip a side of each marshmallow into the melted chocolate. Place in a single layer on parchment and sprinkle with crushed candy canes. Allow to sit until chocolate has hardened. Store in airtight container for up to 3 weeks.