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Peppermint Marshmallows


  • 1 cup cold water
  • 3 envelopes plain gelatin powder
  • 1 ½ cups sugar
  • 1 cup light corn syrup
  • a pinch of salt
  • 1 teaspoon peppermint extract
  • red food coloring optional
  • cup powdered sugar


  • In the bowl of your stand mixer combine 1/2 cup of the water with the gelatin. Just pour the gelatin over the top of the water and let that sit while you do the next steps.
  • In a medium sized pot combine the remaining 1/2 cup water, sugar, corn syrup and salt over medium heat. Stir until dissolved. Turn the heat up and allow the mixture to reach 240°F. It is best to use a candy thermometer for this. Once the mixture reaches the desired temperature, remove from heat.
  • Turn your mixer (with the gelatin water) on low. If your mixer came with a splash guard, here's a good time to use it. ? Carefully pour the hot sugar mixture into the mixer while it's running. Pour in the peppermint extract. Now turn the speed up to medium/high and beat for about 6 minutes until the batter looks white and fluffy, like marshmallow cream.
  • In an 8×8 square pan, spray a thin coat of nonstick cooking spray, then sprinkle generously with powdered sugar. Add a couple drops of red food coloring if using. Pour a thin layer of marshmallow cream over the bottom of the pan. Use the edge of a knife to swirl the food coloring around. Pour the remaining marshmallow cream in, add a couple more dots of red food coloring and use your knife to swirl again over the top. Now sprinkle on some powdered sugar, cover and allow to set overnight.
  • The next day, plop the marshmallows out onto a cutting board. Use a pizza cutter to slice into squares. Store in an airtight container for up to two weeks.