These peppermint marshmallows are a great little treat or dessert. But I think they would be perfect on a cup of hot chocolate on a cold day. You can also make them as gifts for the hostess at the next holiday party, you're going to. The marshmallows look really festive and who would not like to get a homemade gift made with love?
120 ml water
21 g (3 envelopes) gelatin
120 ml water
400 g sugar
240 g light corn syrup
1 teaspoon peppermint extract
pink food coloring
Melted dark chocolate
1-3 candy canes, crushed
Grease bottom and sides of 11x7-inch glass baking dish with coconut oil. Dust it with sifted confectionary sugar, and set aside.
In the bowl for the stand mixer, sprinkle gelatin over 120 ml cold water and let it sit to bloom/soften.
In a saucepan heat granulated sugar, corn syrup, salt and 120 ml water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling, and cook without stirring until the temperature reaches 240°F (115℃) on a candy thermometer. Remove from heat.
Start whisking the softened gelatin on low, and slowly pour in the syrup. Increase speed to high, and keep whisking for about 10 minutes until white and almost tripled in volume. Add peppermint extract and food coloring and keep whisking on high for another minute.
Pour the sticky mixture into the prepared baking dish, patting lightly with wet hands. Sprinkle a thick layer of sifted confectionary sugar on top, and let stand uncovered for at least 8 hours or overnight.
Dust a cutting board with about 1 tablespoon sifted confectionary sugar. Place remaining powdered sugar in small bowl. Place the big marshmallow on the cutting board and using a pizza slicer cut the marshmallow into the desired size, or use small cookie cutters to cut marshmallows into fun shapes. Dust the freshly cut sides of each marshmallow by dipping them into bowl of confectionary sugar.
Store marshmallows in an airtight container at room temperature up to 3 weeks.
I dipped the marshmallows in melted chocolate an sprinkled with crushed candy cane.