Ever since I first started making homemade marshmallows with a Thomas Keller recipe a few years ago, I’ve been hooked. I can’t count the batches of marshmallows I’ve made or the cups of hot chocolate that I’ve dunked them in. Plain vanilla is unquestionably my favorite, but even a marshmallow-lover like myself gets a little bored once in a while. It didn’t take me long to start to experiment with different marshmallow flavors and, after my less-than-satisfying experience with the Trader Joe’s peppermint marshmallows that I tried earlier this month, I thought I would share my own formula for peppermint marshmallows.
These ‘mallows have a much subtler mint flavor than the TJ’s versions, and have the light and fluffy texture that you would expect to find in a top marshmallow. The vanilla mellows the mint flavor somewhat and gives the whole confection a very well-rounded taste. I like them plain and love them in hot chocolate.
If you prefer a stronger mint flavor – in other words, if you want something really intense – feel free to increase the amount of peppermint extract by a half teaspoon or so. Keep in mind, however, that a little mint extract (much like almond extract) goes a long way. To really punch up hot chocolate with mint, I’d stick with a milder marshmallow and add in a shot of peppermint schnapps or simply stir it with a peppermint stick.
.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
3/4 cup water, divided
2 cups granulated sugar
2/3 cups light corn syrup
1/4 teaspoon salt
2 tsp vanilla extract
1 tsp peppermint oil/extract
Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup water. Soak for about 10 minutes.
While the gelatin is soaking, combine sugar, corn syrup and remaining 1/4 cup water in a small saucepan. Bring the mixture to a full, rapid boil then boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla and peppermint extracts and mix just until they are fully incorporated.
Scrape warm marshmallow into the prepared pan and spread evenly (lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
When the marshmallows are set, you can cut them up. In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with clean, lightly oiled scissors (the best tool for the job) or a chef’s knife. I generally cut the big marshmallow block into seven strips, then cut each into 8 or 9 square marshmallows. Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.
Makes about 60 marshmallows