Peppermint Marshmallows

Family Circle, December 2005

Makes 54 marshmallows

Homemade marshmallows are so much softer than store bought ones and these are perfect in hot cocoa. Trust.


1/2 c powdered sugar
1/3 c corn starch
2 envelopes unflavored gelatin
1 1/3 c sugar
2/3 c light corn syrup
1/2 c crushed candy canes or peppermint candies
1/8 tsp salt

Line a 9"x13" baking dishes with foil. In a small bowl, sift powdered sugar and corn starch together. Sprinkle 2 tbs of the corn starch mixture into pan, tilting to coat all sides. Leave excess in pans.

Place 2/3 c water in a large bowl. Sprinkle with gelatin and let soften for 5 minutes.

In a medium-size heavy bottomed saucepan, heat sugar, con syrup, crushed candy and salt over medium heat for about 7 minutes until candy and sugar are dissolved, stirring occasionally. Strain into bowl with gelatin.

Beat on high speed with an electric mixer until light and fluffy, 10 to 15 minutes. Expect this transformation to happen pretty suddenly. Spread mixture into prepared pan and smooth top. Dust with 2 Tbs of cornstarch mixture. Let set at room temperature for 2 hours. Lift marshmallow from foil and cut into 6 squares with a wet knife. Spread the rest of the cornstarch mix onto a baking sheet. Invert marshmallow block onto the sheet and cut each square into 9 pieces. Toss marshmallows and cornstarch and allow to sit out for another hour. Store loosely covered at room temperature.

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