If you’d rather not use commercially available corn syrup, consider making your own with this recipe: cook together 1/4 c hot water and 1 1/4 c additional granulated sugar with a 1/4 tsp cream of tartar and a pinch of salt until the sugar has dissolved and the mixture becomes thick. Agave is also a good substitute for corn syrup.
- 3 packages unflavored gelatin
- 1/2 c ice cold water
- 1 1/2 c granulated sugar
- 1 c store-bought light corn syrup
- 1/4 tsp salt
- 1/2 c water
- 1 tsp vanilla extract (I actually used clear vanilla extract for these marshmallows to keep them bright white)
- 1 tsp peppermint extract
- non-stick cooking spray
- 1/3 c Better Batter Corn-Free Powdered Sugar
- 1/3 cornstarch or arrow root powder
Other equipment needed: stand mixer with whisk attachment, rubber spatula, candy thermometer (or instant-read thermometer), and 9 x 13 baking dish
Prepare the gelatin mixture. In the bowl of the stand mixer, combine the gelatin powder and ice cold water, gently whisking to combine. Set aside.
Make the sugar mixture. In a medium saucepan over medium-high heat, combine sugar, corn syrup, salt, and water and bring to a boil. Increase the temperature to high and attach a candy thermometer to the side of the pan. Continue to boil the mixture until the candy thermometer reads exactly 240 degrees, which can take 8-10 minutes. As soon as it reaches 240 degrees, remove this sugar mixture from the heat.
Whip. With the whisk attachment attached to the stand mixer, mix the gelatin and water mixture on low speed. Slowly pout the hot sugar mixture from the stove into the bowl. Once it is all added, gradually turn the mixer speed to high and continue to mix until a white marshmallow mixture forms and the bowl is just warm to the touch, about 13-14 minutes. While the mixer is still running, add the vanilla and peppermint extracts and beat for one additional minute.
Prep the dish. While the mixer is making the marshmallow, prepare the baking dish and cornstarch mixture. Spray a 9 x 13 baking dish with cooking spray and also spray a rubber spatula. In a small bowl mix together powdered sugar and cornstarch. Sprinkle half of the powdered sugar/cornstarch mixture into the bottom of the sprayed baking dish, coating the bottom and sides. Spread the marshmallow mixture from the mixer into an even layer in the prepared baking dish. Top with remaining powdered sugar/cornstarch mixture, spreading it across the top of the marshmallow. Allow marshmallow to sit out 4-10 hours, uncovered, to firm up slightly.
Cut and enjoy. Lift the marshmallow out of the pan and transfer to a cutting board, brushing off excess powdered sugar mixture. Cut into desired shapes or sizes. Roll cut sides in remaining powdered sugar mixture to coat the sticky sides, but brush off excess. Store in an airtight container up to two weeks or freeze until ready to use. Top a steaming mug of hot chocolate with a few of these marshmallows to flavor your drink.
Extra ideas! Make these marshmallows different flavors by swapping out the peppermint for other flavored extracts like double (clear) vanilla, raspberry, orange, etc. Add a little bit of food coloring to tint them pale green, pink, or any color you’d like. Use small cookie cutters dipped in the powdered sugar/cornstarch mixture to cut out fun shapes. These recipe makes many marshmallows, but the number will depend on how large or small you cut the end product. Cut marshmallow in larger squares and package in cute cellophane bags wrapped with a ribbon as a hostess gift for a party.
Adapted from Self Proclaimed Foodie blog
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