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