Peppermint Vanilla Swirl Marshmallows Recipes

Steps:

• Line a 13x9-in. pan with foil and grease the foil with butter; set aside., In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage)., Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in extract. Spread into prepared pan. Quickly drop food coloring over candy; cut through candy with a knife to swirl. Cover and let stand at room temperature for 6 hours or overnight., Combine confectioners' sugar and peppermint candies. Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares; toss in confectioners' sugar mixture. Store in an airtight container in a cool, dry place.

Steps:

• 1. Line a 9x9 inch baking pan with plastic wrap and spray with nonstick cooking spray.
• 2. In a large mixing bowl (or in your stand mixer bowl), sprinkle the gelatin over 1/2 cup cold water and allow it to dissolve for about 5-10 minutes.
• 3. In a small saucepan, mix sugar, corn syrup and 1/4 cup water. Bring the mixture to a HARD boil and cook for one minute (you don't need a candy thermometer but be sure you get a rolling boil). Stir frequently.
• 4. Pour the boiling syrup on top of the gelatin and whisk on high. If you have one, a stand mixer will make this job much easier.
• 5. Add the salt and whisk on high for about 10-12 minutes or until mixture looks like soft meringue.
• 6. At the end of the mixing, add the vanilla and peppermint extract. Pour half of the marshmallow mixture into the pan, then swirl around a few drops of red food coloring (if making peppermint marshmallows). Pour the rest of the mixture on top, then swirl in a little more food coloring. Allow the marshmallows to set at least 2-3 hours until firm.
• 7. Lift the plastic wrap to remove from pan. Combine powdered sugar and cornstarch. Dip a knife or kitchen shears in powdered sugar mixture between each cut. Cut into whatever sized cubes you would like.
• 8. Toss each marshmallow in the powdered sugar mixture. Store in a bowl or container that isn't completely sealed (so they don't get sticky/soggy). To coat some or all with chocolate, melt about 1/2 cup chocolate chips (semi-sweet, or your choice) along with a few drops of vegetable oil in microwave, stirring every 30 seconds until melted. Dip freshly cut marshmallows either half or completely coated and place on cookie sheet covered with a light coating of nonstick cooking spray. Sprinkle topping of choice while still wet. With the peppermint flavored marshmallows, crushed candy canes or peppermint candies are wonderful! You can leave out the peppermint extract and make vanilla flavored marshmallows which can be dipped. Sprinkle nuts and/or coconut on top, if desired.

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.

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.

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.