Jordan Falco Recipe

Pink Peppermint Marshmallows

By Jordan Falco Jordan_Falco


Rating:
Serves:
Makes 16 2-Inch Squares
Method:
Stove Top
Comments:

These marshmallows are so easy, and making them is so rewarding. You’ll really impress your friends around the holidays, serving these with hot cocoa. They also make great gifts along with a jar of homemade cocoa mix! It’s like drinking and Andie’s Candy. You can also make them any color or flavor your like!

A note: You can change out the extract for whatever flavor you desire. For instance, I replaced the peppermint extract with lemon extract to make very sweet, lemony marshmallows, a delicious summer treat!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yum! Homemade marshmallows!!! Follow the recipe as is (delicious!) or choose colors and flavors to suit your fancy.

Also, be sure to keep an eye on the marshmallow as you whip it. Our high-power mixer got the marshmallow to the perfect stiffness at right about 10 minutes.

Have fun!

Ingredients

vegetable cooking spray
2 c
granulated sugar
1 Tbsp
light corn syrup
1 oz
gelatin, unflavored
3/4 tsp
peppermint extract
2
large egg whites
red food coloring drops

Directions Step-By-Step

1
Coat an 8-inch square pan with cooking spray. Line the bottom and 2 sides with parchment paper, and then coat the parchment with cooking spray. Set aside.
2
Put sugar, corn syrup and ¾ cup water in a small sauce pan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring and let the mixture come to a boil. Raise heat to medium high; cook until mixture registers 260 degrees on a candy thermometer.
3
While sugar is boiling, sprinkle gelatin over ¾ cup water in a glass or other heat proof bowl. Let stand 5 minutes to soften. Place the bowl in the microwave, and head in 20 second increments until the gelatin is dissolved. Between each zap in the microwave, whisk the mixture. You want it to be warm and liquid, with no rubbery or grainy chunks. Add a few drops (3 or 4) of food coloring to the gelatin mixture. Stir in peppermint extract; set aside.
4
Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes. This is the best time to adjust the color. You can add drops of food coloring to the fluff while it’s whipping in the mixer. Add one drop of food coloring at a time, let it integrate, and continue adding until the fluff becomes the color you want it.
5
Pour mixture into lined pan. Let the marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Once firm, turn the marshmallow block out onto a well oiled cutting board. Spray your knife with cooking spray and cut into squares. If you want to make different shaped marshmallows, I recommend cutting slices of marshmallow off of the block (like slicing a ham), oiling a cookie cutter and VERY SLOWLY cutting out the shapes. If you push down too fast, the shapes come out all wonky.
6
Some flavor variations I have tried and recomend:

Coconut: exchange extract for imitation coconut flavoring. Omit food coloring. Roll in toasted shredded coconut after marshmallows are cut.

Banana: Exchange extract for imitation banana flavoring. Use yellow food coloring. Dip bottoms of cut marshmallows in chocolate, and top with a walnut, also dipped in chocolate.

Citrus: Exchange extract for lemon or orange extract (NOT oil). Use corosponding food coloring. Dizzle with dark chocolate.

Bailey's: Exchange extract for Irish Cream Concentrate (can be found in specialty food supply stores). Use one drop of red, yellow, and blue food coloring at a time while the mixer is running to make a light brown/cream color.

Pumpkin Spice: Exchange extract for vanilla. Add 1 teaspoon of pumpkin pie spices to the sugar before boiling. I recomend using a bigger/taller pot than usual for boiling the sugar, because for some reason the addition of spices makes the sugar bubble and foam more than usual. Omit food coloring for natural color from the spices, or add orange food coloring for festive fall marshmallows.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tag: For Kids

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64 Comments

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Linda Edwards-Jackson lindakayefrancis12
Dec 18, 2013
I am going to make these real soon. Thinking about sprinkling with
crushed candy peppermint sticks. Has anyone tried this idea? The variations are endless - thanks everyone. I first made marshmallows about 30 years ago with a recipe found in a cookbook I had bought in Fiji. I took them to one of my children's school room for treats. And everyone liked them. Who doesn't like marshmallows!
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Valerie Dean-Mattera ValerieDeanMattera
Aug 27, 2013
My nieces getting married and having a sweets table I think Im gonna make these for her wedding..Thanks for the idea!
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Dec 29, 2012 - Lisa Nicometi Garrow Pantry Gal shared this recipe with discussion groups: Everything Cooking made Easy Out of the Ordinary and Unique!
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Jordan Falco Jordan_Falco
Sep 13, 2012
I'm so glad you tried them out! Hmm. The reason your marshmallows were probably sticky after dusting with powdered sugar is that sometimes powdered sugar on it's own simply absorbs moisture. Kind of like when you dust lemon bars that have been in the fridge. The sugar just melts on a wet surface. I'd recommend adding corn starch to your powdered sugar, to help absorb some of that moisture and keep them from getting soggy.

As for storage, I don't actually dust my marshmallows with anything. I get a big, plastic container with a lid, like a big tupperware or ziplock brand bowl. I put a layer of marshmallows on the bottom, then I insert a layer of parchment or wax paper, coated very lightly with vegetable oil, and repeate until the bowl is full. Since marshmallows are both squishy and springy, you can pack another layer in if you need to. They'll bounce right back. Store in an air tight container at room temperature. I can't tell you how long they actually keep, simply because... they never last long enough to go bad! You probably don't need to do the parchment/vegitable oil combo if you manage to get your marshmallows well coated with powdered sugar and cornstarch. I don't like powder on my marshmallows, but that's just personal preference.
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Myra Johnson Snowshoe
Sep 13, 2012
I made these and they turned out great. What's the best way to store them? I dusted them with powdered sugar and they still were a little sticky after sitting. I would deffinitely make them again. LOVE them.