Description
A peppermint marshmallow recipe made with green gel coloring and natural peppermint oil. Perfect for gifting Christmas cheer!
Ingredients
210 milliliters water (about 1 cup, divided)
20 grams powdered gelatin (2 tablespoons)
400 grams granulated sugar (2 cups)
200 grams corn syrup (1/2 cup)
1/4 teaspoon salt
3–4 drops natural peppermint oil, or to taste
Green gel food coloring
Canola oil or nonstick cooking spray, for greasing tin and knife
Coating
50 grams potato starch (1/3 cup)
50 grams confectioner’s sugar (1/3 cup)
Instructions
Marshmallow Slab
Line an 8 x 8-inch square tin with parchment, and coat generously with oil. (See this recipe for the best lining technique!) Set aside until ready to use.
Pour 105 milliliters (1/2 cup) water into a large mixing bowl (if using a hand mixer), or the bowl of a stand mixer. Sprinkle the powdered gelatin evenly over the water, and set bowl aside.
Combine sugar, corn syrup, remaining water, and salt in a large saucepan. Bring mixture to a boil and boil, without stirring, until syrup reaches 240° F / 116° C on a digital thermometer.
Carefully pour hot syrup into gelatin mixture. Mix on high speed for 2-3 minutes, until mixture begins to thicken. Add peppermint oil and green food coloring and continue to mix on high speed until very thick and voluminous, about 8-9 minutes more.
Using an oiled spatula, scrape marshmallow mixture into prepared tin. Loosely cover with a well-oiled sheet of aluminum foil. Allow to set until firm, at least 4 hours or overnight.
Cutting and Coating
In a small bowl, combine potato starch and confectioner’s sugar.
Cover a large chopping board with a sheet of parchment, and dust generously with starch-sugar mixture.
Turn marshmallow slab out onto dusted surface. Sift top of slab with more of the starch-sugar mixture.
Use a well-oiled knife to cut the slab into squares. I like to cut six rows of six, which makes 36 generously-sized marshmallows.
Toss the cut marshmallows in additional starch-sugar mixture, making sure all sides are coated.
Store marshmallows in an airtight container at room temperature for up to one month.
Notes
You can also make these marshmallows using leaf gelatin instead of powder. To do so, visit this page for the proper conversion and other recipe tips.
Use pure peppermint oil, rather than a baking extract. My go-to is LorAnn Oils Natural Peppermint Oil. And use it sparingly—a tiny bit of peppermint oil goes a long way
- Category: Candy and Confectionery
- Method: Stovetop
- Cuisine: Sweets