It’s that time of year – peppermint season!
Okay..peppermint can be enjoyed year-round, but I personally associate it with wintertime. I’ve been so busy with work (for which I am grateful!) that I haven’t had much time to enjoy many holiday festivities, baking and candy making included.
The very first thing on my to-make list when I had a spare moment was marshmallows. Not just any marshmallows – peppermint marshmallows!
If you haven’t tried your hand at homemade marshmallows, have no fear; they’re incredibly easy to make. The hardest part is the waiting! Last year I made regular vanilla marshmallows, and thought I would switch it up with peppermint. (Oh – I also made some pumpkin ones in October! Those were equally amazing!) I made a batch of these peppermint ones the other day, and shipped most of them off to various parts of the country as part of my Christmas packages to family and friends, but did keep a few to enjoy here at home.
.. and as expected, they’re absolutely delicious in hot chocolate!
For whatever reason, inspiration struck when I was packaging these for gifts. I made some labels for the packages, and found some adorable red and white striped ribbon in my supply stash.
It’s not too late to whip up a batch of these yourself for some last minute holiday gifts! To save some time, I thought that you might like to use these labels too..
You can right-click and save the above image (a .jpg) and print it as you wish, but I also made a high-res .pdf file that you can download and print (it has 6 labels per page.) Click the link to view and save or print the file: https://victoriaallison.files.wordpress.com/2012/12/peppermintmarshmallows-printout.pdf
And last but not least, here’s the recipe I used:
Bon Appétit | July 2008
- Nonstick vegetable oil spray
- 1 cup cold water, divided
- 3 1/4-ounce envelopes unflavored gelatin
- 2 cups sugar
- 2/3 cup light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract (for the peppermint version, I used 1 tsp vanilla extract and 1 tsp peppermint extract.)
- * Optional: 2-3 drops red food coloring
- 1/2 cup potato starch**
- 1/2 cup powdered sugar**
Line 13x9x2-inch metal baking pan with foil.
Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.
*Optional: I added a couple of drops of red food coloring and gently stirred it into the marshmallows to create a light pink ‘swirl’ effect.
Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13×9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.