Guys, I have a confession. A confession that will surprise all of none of you if you’ve been with me for any length of time.
My confession: I like my hot chocolate extra. Extra chocolate. Extra marshmallows. And a big ol’ helping of extra indulgence. Why? Well one, because I’m an adult and I do what I want. And two, because winter is me time.
Summer bod? Hibernating under three layers of sweaters and a parka. Leg shaving? Optional… at best. More pajama pants wearing than should be legal? Probably. Snuggled up somewhere next to a heater with a warm beverage? You know me too well.
And as long as we’re indulging, we might as well be extra about it. So extra, that we make our own marshmallows… colorful marshmallows… in festive holiday flavors. The trifecta of extra.
So go ahead, cozy on up to that heater and grab yourself a hot cup of chocolate with a heaping handful of these peppermint marshmallows. Here’s to us time! Pajama pants: optional.Print
Whether you’re popping these babies in hot chocolate or starting a new trend in the world of s’mores, these from-scratch peppermint marshmallows are sure to be a hit!
- Prep Time: 8 hours
- Cook Time: 10 minutes
- Total Time: 8 hours 10 minutes
- Yield: About 50 3/4" marshmallows 1x
- Category: Dessert
- Cuisine: American
- ¼ cup light corn syrup
- ¾ cup granulated sugar
- ¼ cup water + 2 tbsp.
- 2 egg whites
- 1 tbsp. gelatin powder
- ½ tsp. peppermint extract
- Powdered sugar (for dusting)
- Red food gel coloring
- In a small bowl stir together the gelatin and 2 tablespoons of (ice cold) water. Set aside so the gelatin can absorb the water.
- In a small saucepan whisk together the corn syrup, granulated sugar, and ¼ cup water. Bring to a boil and allow to cook until a candy thermometer registers 235F/113C. In the meantime, beat your egg whites until they hold soft peaks.
- Once the sugar mixture reaches the right temperature, whisk in the gelatin (be careful with your hands because it’s likely to release hot steam when you do this) and stir to dissolve. Slowly add the hot mixture and vanilla extract to the egg whites and whip until stiff (about 8-10 minutes).
- Cover a baking sheets with parchment paper and dust generously with sifted powdered sugar. Pour the marshmallow out onto the parchment paper and spread until it fills the baking sheet. Using a butter knife or offset spatula, swirl some red gel food coloring across the top in whatever pattern you like. Let the marshmallow firm up over night.
- Once the marshmallow is firm, dust the top of the with sifted powered sugar. Use a small circular cookie cutter or piping tip dusted with powdered sugar to cut out circular marshmallows. Roll the cut marshmallows in powdered sugar until no long sticky. Dust off any excess powdered sugar.
Marshmallow recipe adapted from Buttercream Blondie
- Serving Size: 1 marshmallow
- Calories: 17
- Sugar: 3.4g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 4.2g
- Fiber: 0g
- Protein: .3g
- Cholesterol: 0mg