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
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
EASY PEPPERMINT MARSHMALLOWS
These easy, fluffy marshmallows have a hint of peppermint. They are wonderful with chocolate fondue and melt delightfully in hot chocolate. A great treat for winter!
Provided by Jan Eichel
Categories Desserts Specialty Dessert Recipes Homemade Marshmallow Recipes
Time 4h35m
Yield 18
Number Of Ingredients 13
Steps:
- Line a 9x9 pan with plastic wrap, leaving enough overhang to cover the top. Spray plastic wrap lightly with cooking spray. Place the 6 tablespoons of warm water in a large bowl, and sprinkle gelatin on top. Let gelatin soften in the water for 5 minutes.
- Combine the white sugar, corn syrup, and 1/4 cup water in a tall saucepan. Bring to a boil, stirring constantly. Boil for one full minute, 240 degrees F on a candy thermometer. Pour the hot syrup over the softened gelatin, and add the salt. Beat at high speed with an electric mixer until the mixture increases in volume and holds a peak, about 8 to 10 minutes. Stir in the vanilla and peppermint extracts.
- Pour into prepared pan, add several drops of red food coloring, and swirl with a toothpick. Cover lightly with plastic wrap, and let stand at room temperature for 4 hours. Cut into 18 squares, using a knife sprayed with cooking spray. Combine cornstarch and powdered sugar in a bowl. Toss cut marshmallows in the reserved powdered sugar mixture. Store in airtight container or resealable plastic bag.
Nutrition Facts : Calories 107 calories, Carbohydrate 26.9 g, Protein 0.7 g, Sodium 41.6 mg, Sugar 19.6 g
HOMEMADE PEPPERMINT MARSHMALLOWS
I found this recipe in a magazine quite a few years ago and have been making them ever since. They are easy and don't require a candy thermometer. However, you do need a good quality mixer. Great as a christmas gift with hot cocoa mix.
Provided by FoodBliss
Categories Candy
Time 17m
Yield 48 pieces, 12 serving(s)
Number Of Ingredients 7
Steps:
- Into a small bow, sift together powdered sugar and cornstarch. Line a 13x9x2 pan with nonstick foil. Coat with nonstick cooking spray and dust with 2 Tablespoon sugar-cornstarch mixture, tilting pan to coat sides. Leave any excess in pan.
- Place 2/3 cup water in large bowl. Sprinkle with gelatin. Let soften 5 minute.
- In a medium size heavy saucepan, heat sugar, corn syrup, candy cane pieces and salt over medium heat about 7 minute until sugar and candy canes dissolve, stirring occasionally. Strain into bowl with gelatin.
- Pour into mixing bowl and beat with an electric mixer until light and fluffy 10-15 minute Spread into prepared pan and smooth top using wet fingers if necessary. Dust with 2 Tablespoon sugar-constarch mixture. Let set at room temperature for 2 hours.
- Lift marshmallows from pan using foil. With wet knife or wet pizza cutter, cut marshmallows in squares. Put remaining cornstarch-sugar mixture onto baking sheet and toss cut marshmallows. Let set an additional hour. Store covered or in bags at room temperature.
Nutrition Facts : Calories 176.5, Fat 0.1, Sodium 38.6, Carbohydrate 45, Sugar 32.2, Protein 1
PEPPERMINT-CHOCOLATE MARSHMALLOWS
Discover Peppermint-Chocolate Marshmallows, a fun holiday recipe to make with the kids! Combine crushed peppermint candy canes and melted semi-sweet chocolate to dip JET-PUFFED Marshmallows. These Peppermint-Chocolate Marshmallows are a tasty treat on a (peppermint) stick!
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 16 servings
Number Of Ingredients 3
Steps:
- Break rounded portion off top of each candy cane, leaving a straight peppermint stick. Reserve sticks for later use. Place tops in resealable plastic bag; pound with meat pounder or rolling pin until coarsely crushed.
- Cover baking sheet with parchment. Melt chocolate as directed on package. Dip marshmallows, one at a time, 3/4 the way into chocolate; sprinkle immediately with crushed candy. Place on prepared baking sheet.
- Refrigerate 30 min. or until chocolate is firm.
- Insert 1 of the reserved peppermint sticks into center of each marshmallow just before serving.
Nutrition Facts : Calories 100, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0.506 g, Sugar 0 g, Protein 0.756 g
HOMEMADE PEPPERMINT MARSHMALLOWS DIPPED IN CHOCOLATE RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 20
Steps:
- Lightly spray a 13x9-inch metal baking pan with nonstick cooking spray. Sift the powdered sugar and completely coat the bottom and sides of the pan. Return the remaining sugar to the bowl for later use. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla and peppermint extract during the last minute of whipping. While the mixture is whipping prepare the pans as follows. When ready, pour the mixture into the prepared pan, using a lightly oiled (or baking spray) off-set (or regular) spatula for spreading evenly into the pan. If adding the red food color, add some random drops and then swirl with a toothpick. Dust the top with enough of the remaining powdered sugar to lightly cover. (Reserve the rest for later.) Cover the pan with foil and shake up, down and sideways. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. To cut the marshmallows, I had great success with a very sharp knife, sprayed with non-stick spray. Turn the marshmallows out onto a cutting board, lightly dusted with powdered sugar. Cut into 1-inch squares using sharp knife, or pizza wheel dusted with confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. TIP: I cut strips of marshmallow, the placed them back into the baking pan, dusted with extra powdered sugar. I then gently pressed sugar on all of the freshly cut sides, so that they wouldn't be sticky. That technique worked great! Store in an airtight container for up to 3 weeks. I bagged a few marshmallows in a clear cellophane bag (ordered on Etsy.com) and tied them with ribbon. They are perfect for hot chocolate. TO COAT IN CHOCOLATE: Cut the chocolate into small chunks and place in a glass bowl, over a pot of simmering water. Do not let the bowl touch the water! Once melted, stir to smooth. Have a baking sheet, covered with wax paper on standby. If using cake pop sticks, dip the stick into the chocolate at about 1/4-inch deep. Carefully plunge the stick into the marshmallow. Dip the bottom of the marshmallow to coat the bottom and slightly up the side. Set on the wax paper. Allow the dipped marshmallows to set for at least at hour. I placed 2 to 3 marshmallows in tall cellophane bags and tied them with a ribbon.
More about "homemade peppermint marshmallows recipes"
PEPPERMINT CRUNCH MARSHMALLOWS - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (27)Total Time 38 minsServings 24Calories 70 per serving
- Combine the gelatin and 1/2 cup (113g) of the cool water in the bowl of an electric mixer fitted with a whisk attachment.
- Set the bowl aside., Combine the sugar, corn syrup, salt, and the remaining 1/2 cup (113g) cool water in a small, deep saucepan., Cook the mixture over medium heat, stirring, until the sugar dissolves., Raise the heat to high and cook, without stirring, until the syrup reaches 238°F to 240°F on a candy or digital thermometer.
- Remove from the heat., With the mixer on low speed, slowly pour the sugar syrup into the softened gelatin.
- Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, 3 to 10 minutes (depending on the mixer and attachment you use; a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with beaters).
HOMEMADE PEPPERMINT MARSHMALLOWS RECIPE - HOME COOKING ...
From homecookingmemories.com
4.9/5 (7)Category CandyCuisine AmericanEstimated Reading Time 7 mins
- Pour ½ cup water into the bowl of your stand mixer. Sprinkle top with each envelope of gelatin. Give a gentle swirl to the bowl, if necessary, to make sure all of the gelatin comes into contact with the water
- In a small saucepan, combine the sugar, corn syrup, 1/2 cup water, and the salt. Over medium heat, stir mixture slowly (avoid splashing mixture on insides of saucepan) until dissolved. When mixture is just beginning to boil, stop stirring. Clip candy thermometer inside the pan and heat until the mixture is 240 degrees F and no higher.
- Remove from heat immediately, turn stand mixture on the slowest speed and begin drizzling the hot syrup mixture into the bowl of softened gelatin. When all the syrup has been added and is combined with the gelatin, turn the stand mixture on high and set your timer for 13 minutes. Mixture should be very thick when finished.
HOMEMADE PEPPERMINT MARSHMALLOWS ⋆ REAL HOUSEMOMS
From realhousemoms.com
5/5 (2)Category DessertCuisine AmericanTotal Time 4 hrs 45 mins
- In a small saucepan, whisk together 1/2 cup water, sugar, corn syrup, and salt. Place on med-high heat, cover, and cook 3-4 minutes. Uncover and add candy thermometer to side of pan. cook until it reaches 240 degrees F. Immediately remove from heat.
- Start mixer on low speed. Slowly pour hot sugar mixture into the gelatin. Once all the sugar syrup is added, turn mixer to high until marshmallow mixture is very thick and slightly warm, 12-15 minutes.
HOMEMADE PEPPERMINT MARSHMALLOWS - THE FLAVOR BENDER
From theflavorbender.com
5/5 (2)Total Time 40 minsCategory Candy, Confections, DessertCalories 79 per serving
- Place the sugar, agave syrup (or corn syrup), and water in a saucepan. Stir until the sugar is moistened and mixed with the water.
- Mix the confectioner's sugar and cornstarch together until well combined. Set aside until needed.
HOMEMADE PEPPERMINT MARSHMALLOWS RECIPE - ABOUT A MOM
From aboutamom.com
Estimated Reading Time 4 mins
EASY PEPPERMINT HOMEMADE MARSHMALLOWS - KITCHEN CENTS
From kitchencents.com
5/5 (1)Total Time 25 minsCategory DessertsCalories 43 per serving
HOMEMADE PEPPERMINT MARSHMALLOWS - EATING GLUTEN AND DAIRY ...
From eatingglutenanddairyfree.com
Category Dessert, DrinksEstimated Reading Time 5 mins
- Sift 2 tablespoons of the sugar and cornstarch mixture into the sheet. Evenly coat the baking sheet and set aside.
- In a medium size saucepan, heat sugar, corn syrup, crushed candy canes, and salt over medium heat, about 1-12 minutes until dissolved. Stir occasionally. Don't bring to a constant boil.
HOMEMADE PEPPERMINT MARSHMALLOWS - SUGAR SPUN RUN
From sugarspunrun.com
5/5 (3)Estimated Reading Time 6 mins
- Combine ½ cup of your cold ice water and all of your gelatin in bowl of KitchenAid stand mixer affixed with whisk attachment.
- In medium saucepan over medium-high heat, stir to combine the second half of ice cold water, sugar, corn syrup and salt.
- Once the 3 minutes have passed, remove the lid, attach your candy thermometer, and continue to cook until temperature reaches 240 F (this may take 8-10 minutes. There is no need to stir while this is cooking).
HOMEMADE PEPPERMINT MARSHMALLOWS | EASY MARSHMALLOWS RECIPE
From livingwellspendingless.com
Cuisine AmericanCategory DessertServings 12Total Time 50 mins
- Grease 9 1/2 x 11" glass casserole dish with butter or Crisco. Mix together corn starch & powdered sugar; sprinkle a few spoonfuls of cornstarch mixture over butter or Crisco and tilt dish around until well coated. Set baking dish aside and save remaining corn starch mixture for later.
- Mix remaining water, sugar, salt, and corn syrup in saucepan; heat, covered, over medium-high heat for 3-4 minutes.
- Clip candy thermometer to side of saucepan; continue heating mixture until it reaches 240 degrees, approximately 6-8 minutes.
PEPPERMINT MARSHMALLOWS - BAKERITA
From bakerita.com
5/5 (12)Category DessertServings 64Total Time 30 mins
- Grease an 9×13-inch pan very well, using a paper towel to rub it and make sure you fully coated the bottom, sides and edges of the pan. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the unflavored gelatin and 1/2 cup cold water. Let stand while you make the syrup.
- Place the sugar, corn syrup and ½ cup water in a medium saucepan and stir gently. Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionally–you are looking for it to eventually hit a temperature of 235-240°F (soft ball stage).
- Once the syrup reaches 235-240°F, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, turn the speed to medium-high and let it go for about 10-12 minutes–the mixture should turn white and fluffy. Add the vanilla extract, peppermint extract, and salt and increase the speed to its highest setting for 1 more minute.
PEPPERMINT MARSHMALLOWS - SPLENDA
From splenda.com
Category Splenda® Original SweetenerTotal Time 8 hrs 30 minsEstimated Reading Time 1 minCalories 10 per serving
- In a food processor, combine ¼ cup Splenda Sweetener with cornstarch and process until sweetener is powder-like in texture. Coat inside of a 9×13” glass baking dish with half of the sweetener-cornstarch mixture and set aside.
- In a saucepan set over medium heat combine remaining Splenda Sweetener and water. Stir gently to moisten all of the sweetener, and cook until sweetener has dissolved and mixture barely begins to bubble, about 4 to 5 minutes.
- Begin whisking gelatin mixture on low speed. Slowly add syrup in a steady stream in between the side of the bowl and the whisk attachment, being careful to avoid the whisk itself. Once all the syrup has been incorporated, add peppermint extract and increase speed to high and continue whisking until mixture doubles in volume, about 12 to 14 minutes.
HOMEMADE PEPPERMINT MARSHMALLOWS RECIPE - SMELLS LIKE HOME
From smells-like-home.com
Reviews 2Servings 8Cuisine AmericanCategory Candy And Confections
- Pour ½ cup of the cool water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water, mixing just slightly, and allow it to thicken.
- In a medium saucepan, bring the remaining ½ cup of water, sugar, corn syrup, and salt to a boil, stirring just until the sugar dissolves. One the sugar has dissolved, stop stirring and allow the mixture to boil to between 238° F and 240° F on a candy thermometer.
- With the mixer on low, pour the hot sugar mixture slowly and steadily down the side of the bowl into the softened gelatin. Once the pan is empty, gradually increase the speed of the mixture to high (stand back in case of any hot sugar splatters from the bowl!) and let the mixture whip into a thick and white fluffy mixture, about 5 to 8 minutes. Be careful not to allow the mixture to form a thick ball inside the whisk by whisking too long. With a couple of minutes left, pour in the peppermint oil. With just a few seconds left, drop the food gel into the spinning mixer to allow the color to swirl throughout the marshmallow mixture.
HOMEMADE PEPPERMINT MARSHMALLOWS RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory CandyServings 32Total Time 25 hrs 45 mins
PEPPERMINT MARSHMALLOWS - SPLENDA®
From splenda.ca
Cuisine Holiday Recipes, OtherTotal Time 8 hrs 30 minsCategory Splenda® Original SweetenerCalories 10 per serving
HOW TO MAKE HOMEMADE PEPPERMINT CRUNCH MARSHMALLOWS
From athomeontheprairie.com
5/5 (1)Category DESSERTSCuisine AmericanTotal Time 8 hrs 50 mins
EASY PEPPERMINT SWIRL MARSHMALLOWS - HOUSE OF NASH EATS
From houseofnasheats.com
Cuisine AmericanTotal Time 4 hrs 30 minsCategory DessertCalories 74 per serving
BEST HOMEMADE PEPPERMINT MARSHMALLOWS - PERFECT FOR HOT COCOA!
From aclassictwist.com
Reviews 5Estimated Reading Time 4 mins
PEPPERMINT SWIRL MARSHMALLOWS {THEY'RE SO EASY!} | LIL' LUNA
From lilluna.com
5/5 (1)Total Time 6 hrs 30 minsCategory DessertCalories 197 per serving
HOMEMADE PEPPERMINT MARSHMALLOWS | HIPPOPOPS
From hippopops.com
HOMEMADE PEPPERMINT MARSHMALLOWS - GLUTEN FREE TREATS & EATS
From glutenfreetreatsandeats.com
PEPPERMINT MARSHMALLOWS RECIPE - VIEW COOKING INSTRUCTIONS ...
From jenpros.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love