Homemade Peppermint Marshmallows

• Gluten free

• Condiments

  • 1 1/4 cups Corn syrup, light

• Baking & Spices

  • 1 tsp Food coloring, green
  • 2 tsp Peppermint extract
  • 2 cups Powdered sugar
  • 3 cups Sugar

• Oils & Vinegars

  • 2 tsp Olive oil

• Desserts

  • 4 envelopes Un-flavored gelatin, powder

• Liquids

  • 1 1/2 cups Water

Found on foodnessgracious.com

Description

Directions

• Line a 13 x9 inch baking pan with a parchment paper overhang and cover the paper with the olive oil.
• In a small pot combine 3/4 cup of the water, sugar and corn syrup and bring to a boil without stirring until the temperature reaches 238 degrees.
• In the bowl of your electric stand mixer, add the remaining 3/4 cup water and sprinkle the gelatin on top of it.
• Once the sugar mixture has reached the correct temp, turn your stand mixer to a medium speed and slowly add the boiled sugar mixture to the water and gelatin.
• Once the mixture has been added, turn the mixer up to high and beat until stiff and fluffy like a meringue. About 10 minutes.
• Add the peppermint oil and green coloring on slow speed and mix through.
• Pour the mixture into your prepared pan and spread evenly around. Set aside to firm up for 3-5 hours or overnight.
• Once the marshmallow is ready lift it from the pan and lay it upside down on some powdered sugar on your work surface.
• Peel of the parchment paper and discard. Sprinkle with more powdered sugar and using a sharp knife start to slice the marshmallow into strips.
• Proceed to cut the marshmallow into squares, tossing in more powdered sugar to prevent any stickiness.
• Bag the marshmallows up as gifts or serve in mugs of steaming hot chocolate garnished with crushed candy canes.

Nutrition