PEPPERMINT MARSHMALLOWS
These homemade marshmallows with a hint of peppermint are great for adding to a cup of hot chocolate.
Provided by Cari
Categories Desserts Specialty Dessert Recipes Homemade Marshmallow Recipes
Time 4h30m
Yield 40
Number Of Ingredients 8
Steps:
- Line a 9x9 inch baking dish with lightly greased foil or plastic wrap. Grease another piece of foil or plastic wrap to cover the top, and set aside.
- Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.
- While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
- Pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add vanilla and peppermint extracts, and beat just until blended.
- Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy. Cover the candy with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the candy.
- Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 15.7 g, Protein 0.5 g, Sodium 4.7 mg, Sugar 12.2 g
MARSHMALLOW AND PEPPERMINT BARK RECIPE
Make an easy, giftable treat this holiday season with this Marshmallow and Peppermint Bark Recipe. All you need is four ingredients and 10 minutes to prep this crunchy and festive peppermint bark recipe, complete with soft, chewy and sweet marshmallows.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 18 servings
Number Of Ingredients 4
Steps:
- Spread white chocolate into thin layer on waxed paper-covered baking sheet. Refrigerate 10 min.
- Cover with semi-sweet chocolate; sprinkle with remaining ingredients.
- Refrigerate 4 hours or until firm. Break into pieces or cut into shapes with cookie cutters.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 2.835 mg, Sodium 15 mg, Carbohydrate 23 g, Fiber 0.8996 g, Sugar 20 g, Protein 2 g
EASY PEPPERMINT MARSHMALLOWS
Enjoy these colorful marshmallow candies flavored with peppermint - perfect dessert to be served at your next party.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h20m
Yield 77
Number Of Ingredients 10
Steps:
- Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; dust with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
- In 2-quart saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.
- Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Pour into baking dish, patting lightly with wet hands. Drop food color randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Let stand uncovered at least 8 hours or overnight.
- Dust cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.
Nutrition Facts : Calories 35, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Marshmallow, Sodium 10 mg, Sugar 6 g, TransFat 0 g
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