Peppermint marshmallows

    (72)
    4 hours 30 min

    These homemade marshmallows have a hint of peppermint. They make a lovely Christmas food gift.


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    Ingredients
    Serves: 40 

    • 180ml water, divided
    • 3 (6.5g) sachets gelatine
    • 160ml golden syrup
    • 400g caster sugar
    • 2 teaspoons vanilla extract
    • 2 teaspoons peppermint extract
    • 30g cornflour
    • 30g icing sugar

    Method
    Prep:25min  ›  Cook:5min  ›  Extra time:4hr setting  ›  Ready in:4hr30min 

    1. Line a 23cm square baking dish with lightly greased foil or cling film. Grease another piece of foil or cling film to cover the top; set aside.
    2. Place 120ml of water in the bowl of an electric mixer; sprinkle gelatine on top of water to soak.
    3. While gelatine is soaking, combine 60ml water, syrup and sugar in a saucepan; bring to the boil over medium heat. Boil the mixture hard for 1 minute.
    4. Pour the hot sugar mixture into the gelatine 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; beat just until blended.
    5. Pour the marshmallow mixture into the prepared baking dish using a greased spatula to smooth the top. Cover the marshmallows with the reserved greased foil or cling film; press down lightly to seal the covering to the top of the marshmallows.
    6. Allow the marshmallows to rest for 4 hours or overnight. Mix together cornflour and icing sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife to cut the marshmallow into long strips, then into 2cm squares. Dredge the marshmallows lightly in the cornflour mixture and store in an airtight container.
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    Reviews & ratings
    Average global rating:
    (72)

    Reviews in English (59)

    by
    116

    These are wonderful. Use a candy thermometer if you have one and cook until 235 -takes the guesswork out. I added peppermint oil and omitted the vanilla. We crushed candy canes and some leftover peppermint meringues to dust on top. These are HUGE-filled a 11x7 pan. After they are cut, I shook them in a big platic bag filled with the cornstarch/sugar/crushed candy canes. I'll be making another batch for Christmas Eve cocoa as I don't expect these to last long!  -  16 Dec 2009  (Review from Allrecipes US | Canada)

    by
    84

    The formula for this is great, BUT I am rating it low because there is waaay to much peppermint extract in this. I knew it when I was making it, and only added 1 tsp, but it was still way to strong. I highly suggest only using 1/4-1/2 tsp peppermint extract if you want marshmallows for people who don't need a stuffy nose cleared up, and don't need a breathmint. Other than that, the basic formula, and directions were great, thanks  -  28 Dec 2009  (Review from Allrecipes US | Canada)

    by
    84

    I only made these with vanilla (so no peppermint, at least not yet) and it's SOOOOO easy. When it says to have a hard boil make sure that the entire surface of the liquid is bubbling like crazy. I was a little apprehensive about pouring the whole hot mixture over the gelatin at once (I've only seen "stream in the syrup a little at a time..."), but it worked. Set your timer for 6 minutes and check the marshmallows in the mixture then, my marshmallows were done in 8 minutes. Let it set before you try it, otherwise it tastes like too much gelatin - trust me. Great recipe, especially since one of my boys have an egg allergy. Thanks for the great recipe.  -  22 Oct 2009  (Review from Allrecipes US | Canada)

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