For Christmas week, we thought it would be fun and festive to share pastry chef Tiffany MacIsaac’s recipe for Peppermint Marshmallows. These tasty little sugar pillows are perfect toppers for your next cup of hot chocolate, though we find ourselves eating them on their own all the time. We know it’s naughty, but they taste so nice.
- 3 cups granulated sugar
- 2 cups water
- 1¾ cups corn syrup
- 1 ounce powdered gelatin
- 1½ teaspoon peppermint extract
- 2 cups powdered sugar
- In the pot cook the granulated sugar, ¾ cup of water, and the corn syrup. You ultimately want it to reach 235º Fahrenheit, when it will form a soft ball.
- When the temp reaches 225º Fahrenheit turn the mixer, fitted with a whisk attachment, to low. Slowly combine the remaining water, gelatin, and peppermint extract.
- When the sugar reaches the soft ball stage, turn the mixer speed to high and slowly drizzle the sugar syrup down the side of the bowl into the gelatin. Once it’s all added, whip on medium-high until fluffy and partially cooled, about 4-6 minutes.
- Take a cookie tray and spray heavily with nonstick cooking spray. Working quickly, spread the marshmallow into the tray. Spray your hands and use them to finish smoothing out the marshmallows. Set aside, unwrapped overnight.
- The next day coat a flat surface with powdered sugar. Flip the marshmallows onto the sugar and use a knife or your favorite holiday cookie cutter to cut into desired shapes. The cutter will get sticky so rinse frequently. Place each marshmallow into a bowl with the remaining powdered sugar and toss to coat well. They will last for a week if wrapped tightly, though marshmallows may need a re-toss in more powdered sugar before serving.