EASY PEPPERMINT MARSHMALLOWS
These easy, fluffy marshmallows have a hint of peppermint. They are wonderful with chocolate fondue and melt delightfully in hot chocolate. A great treat for winter!
Provided by Jan Eichel
Categories Desserts Specialty Dessert Recipes Homemade Marshmallow Recipes
Time 4h35m
Yield 18
Number Of Ingredients 13
Steps:
- Line a 9x9 pan with plastic wrap, leaving enough overhang to cover the top. Spray plastic wrap lightly with cooking spray. Place the 6 tablespoons of warm water in a large bowl, and sprinkle gelatin on top. Let gelatin soften in the water for 5 minutes.
- Combine the white sugar, corn syrup, and 1/4 cup water in a tall saucepan. Bring to a boil, stirring constantly. Boil for one full minute, 240 degrees F on a candy thermometer. Pour the hot syrup over the softened gelatin, and add the salt. Beat at high speed with an electric mixer until the mixture increases in volume and holds a peak, about 8 to 10 minutes. Stir in the vanilla and peppermint extracts.
- Pour into prepared pan, add several drops of red food coloring, and swirl with a toothpick. Cover lightly with plastic wrap, and let stand at room temperature for 4 hours. Cut into 18 squares, using a knife sprayed with cooking spray. Combine cornstarch and powdered sugar in a bowl. Toss cut marshmallows in the reserved powdered sugar mixture. Store in airtight container or resealable plastic bag.
Nutrition Facts : Calories 107 calories, Carbohydrate 26.9 g, Protein 0.7 g, Sodium 41.6 mg, Sugar 19.6 g
PEPPERMINT MARSHMALLOWS
These homemade marshmallows with a hint of peppermint are great for adding to a cup of hot chocolate.
Provided by Cari
Categories Desserts Specialty Dessert Recipes Homemade Marshmallow Recipes
Time 4h30m
Yield 40
Number Of Ingredients 8
Steps:
- Line a 9x9 inch baking dish with lightly greased foil or plastic wrap. Grease another piece of foil or plastic wrap to cover the top, and set aside.
- Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.
- While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
- Pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add vanilla and peppermint extracts, and beat just until blended.
- Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy. Cover the candy with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the candy.
- Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 15.7 g, Protein 0.5 g, Sodium 4.7 mg, Sugar 12.2 g
EASY PEPPERMINT MARSHMALLOWS
Enjoy these colorful marshmallow candies flavored with peppermint - perfect dessert to be served at your next party.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h20m
Yield 77
Number Of Ingredients 10
Steps:
- Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; dust with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
- In 2-quart saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.
- Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Pour into baking dish, patting lightly with wet hands. Drop food color randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Let stand uncovered at least 8 hours or overnight.
- Dust cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.
Nutrition Facts : Calories 35, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Marshmallow, Sodium 10 mg, Sugar 6 g, TransFat 0 g
EASY FESTIVE PEPPERMINT MARSHMALLOWS
Enjoy these marshmallow candies - perfect dessert to be served for any celebrations.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h15m
Yield 40
Number Of Ingredients 8
Steps:
- Generously dust rectangular baking dish, 11x7 1/2x2 inches, with powdered sugar. Sprinkle gelatin on 1/2 cup cold water in large bowl to soften; set aside.
- Heat granulated sugar, corn syrup, salt and 1/2 cup water in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring to 250° on candy thermometer or until small amount of mixture dropped into very cold water forms a ball that holds its shape but is pliable; remove from heat.
- Slowly pour syrup into softened gelatin while beating with electric mixer on high speed. Beat on high speed until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Pour into pan. Sprinkle with powdered sugar, patting lightly with hands. Let stand uncovered at least 8 hours.
- Turn pan upside down to remove marshmallow mixture onto board. Cut into shapes with miniature cookie cutters or knife dipped in water to keep from sticking. Store in airtight container at room temperature up to 3 weeks.
Nutrition Facts : Calories 55, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Marshmallow, Sodium 25 mg
PEPPERMINT MARSHMALLOWS
Very good in a cup of Hot chocolate which with the weird weather i'm thinking about even in May. Not a quick and easy recipe but sooo much better than store bought marshmallows and not difficult at all.
Provided by JanetB-KY
Categories Candy
Time 4h
Yield 54 pieces
Number Of Ingredients 7
Steps:
- Into a small bowl, sift together the confectioners sugar and the cornstarch; line a 13X9 inch baking pan with non stick foil and spray foil with non stick cooking spray; sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat the pan; set the rest of the mixture aside for later.
- Place 2/3 cup water in a large bowl; sprinkle with gelatin; let soften for five minutes.
- In a medium heavy bottomed saucepan, heat sugar, corn syrup, candy pieces and salt over medium heat until sugar and candy pieces are dissolved, stirring occasionally; slowly mix into bowl with gelatin.
- Beat gelatin/sugar mixture on high speed with electric beater until light and fluffy, about 15 minutes; spread into prepared pan and smooth top; dust with 2 tablespoons of the reserved sugar/cornstarch mixture and let set at room temperature for 2 hours.
- Lift marshmallow block from pan using foil; with a wet knife, cut into six squares.
- Spread remaining sugar/cornstarch mixture onto a baking sheet; invert marshmallow blocks onto baking sheet and cut each square into 9 smaller squares.
- Toss marshmallows in sugar/cornstarch mixture ans set on a pan to set for an additional hour; store loosely covered at room temperature.
Nutrition Facts : Calories 39.2, Sodium 8.6, Carbohydrate 10, Sugar 7.2, Protein 0.2
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