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