Homemade Peppermint Marshmallows

After tasting how delicious homemade marshmallows really were, I went a bit crazy, trying all different sorts of flavors. Chocolate, vanilla, and peppermint marshmallows. They were all a big hit, but our favorite, by far, was the peppermint. 
I used my original marshmallow recipe and just added a bit of peppermint oil (make sure it's food grade!) then sprinkled with sugar crystals for a different look and taste. It was a huge hit! Great on hot cocoa, over our homemade irish cream, and just eaten plain. Everyone in our house loved them!
Homemade Peppermint Marshmallows
2 tablespoons Gelatin (we use Great Lakes Unflavored Gelatin)
8 tablespoons cold water
2 cups granulated sugar
1/2 cold water
1/4 teaspoon salt
2 teaspoons pure vanilla
3 drops of pure food grade peppermint oil
At least one bag of powdered sugar to dust pan and help dry the marshmallows out.
Sprinkles or coarse sugar optional

1. With Marshmallows, preparation is KEY!! Get all of your things ready ahead of time, before you have a sticky mess ready ahead of time. 
2. Line a baking dish with parchment paper. Then sprinkle lots and lots of powdered sugar in bottom of pan. Try to dust sides with powdered sugar, but it will fall down, don't stress about it, just do your best. 
3. Put gelatin in a small bowl, add 8 tbs of water to bowl. Mix, and set aside so gelatin can firm up. 
4. In a medium saucepan, combine 2 cups granulated sugar and 1/2 cup cold water. Stir.
5. Heat and stir mixture over medium heat until the sugar is dissolved. 
6. Add the gelatin mixture to the saucepan and stir. Bring to a boil. 
7. When mixture boils, remove it from the heat. 
8. Pour into the bowl of your Kitchenaid mixer (or another large bowl) and allow to cool off a bit.
9. Add salt, vanilla and peppermint oil.
10. Cooling will take quite a while, but when the liquid is just slightly warm (you will be able to touch the sides of the bowl without burning yourself), it's ready to mix.
11. Beat with your mixer until the clear-ish mixture becomes light and fluffy peaks (like marshmallow creme). It will double in size in your bowl. 
12. Pour and use a spatula to spread the marshmallow mixture into the parchment, powdered sugar covered pan, and smooth out as much as possible. You can bang the pan on the counter a few times until it's mostly even in the pan. Sprinkle sugar sprinkles on the top of the marshmallows. 
13. Now you wait. You can put the pan of marshmallow somewhere where it won't be touched until they can dry. Leave the top uncovered. You want it to dry out. 
14. After several hours, you can remove the parchment paper and marshmallows from the pan and lay it on the counter. Try to peel the sides of paper down and sprinkle more powdered sugar on the sides of the marshmallow. The sugar helps the marshmallow dry out more, and also keeps it from sticking. 
15. After a few more hours (or the next day) you can use a sharp knife to cut the marshmallows into squares. You can make large squares for roasting, or smaller ones, for mini marshmallows. You may need to dust the marshmallows with more powdered sugar so you can cut them more easily. 
16. Sprinkle marshmallows liberally with powdered sugar. Place them in bag or glass jar for storage. I store ours in the freezer and just pull them out as needed.



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