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Easy Festive Peppermint Marshmallows

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  0 reviews
  • 5 min prep time
  • 8 hr 15 min total time
  • 8 ingredients
  • 40 servings
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Enjoy these marshmallow candies - perfect dessert to be served for any celebrations.

Ingredients

Powdered sugar
2 1/2
tablespoons unflavored gelatin
1/2
cup cold water
1 1/2
cups granulated sugar
1
cup corn syrup
1/4
teaspoon salt
1/2
cup water
1
teaspoon peppermint extract

Steps

  • 1 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.
  • 2 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 250º 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.
  • 3 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.
  • 4 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.
  • 1 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.
  • 2 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 250º 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.
  • 3 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.
  • 4 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.

Expert Tips

Package a collection of marshmallows in a plastic bag, and tie with curly ribbon. Place bags of marshmallows in oversized mugs along with packages of gourmet cocoa.

Check out the cookie and canapé cutters in craft and gourmet kitchen stores for fun new shapes. For more holiday flair, drizzle marshmallows with melted vanilla candy coating tinted with paste food color. You may want to let marshmallows air-dry, and then string them on fancy cord as holiday garland.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Marshmallow
Calories
55
Calories from Fat
0
% Daily Value
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
25mg
Total Carbohydrate
14g
Dietary Fiber
0g
Protein
0g
% Daily Value*:
Iron
0%
0%
Exchanges:
1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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