EASY PEPPERMINT MARSHMALLOWS RECIPE - BETTYCROCKER.COM
Enjoy these colorful marshmallow candies flavored with peppermint - perfect dessert to be served at your next party.
Provided by Betty Crocker Kitchens
Total Time 8 hours 20 minutes
Prep Time 20 minutes
Yield 77
Number Of Ingredients 10
Steps:
- Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; dust with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
- In 2-quart saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.
- Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Pour into baking dish, patting lightly with wet hands. Drop food color randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Let stand uncovered at least 8 hours or overnight.
- Dust cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.
Nutrition Facts : Calories 35 , CarbohydrateContent 8 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Marshmallow, SodiumContent 10 mg, SugarContent 6 g, TransFatContent 0 g
HOMEMADE HOLIDAY MARSHMALLOWS RECIPE: HOW TO …
This recipe was my grandpa’s favorite. Every year, he would busy himself by making Christmas marshmallows for his family and friends. —Diana Byron, New London, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 35 minutes
Cook Time 20 minutes
Yield about 9-1/2 dozen.
Number Of Ingredients 9
Steps:
- Line a 13x9-in. pan with foil and grease the foil with butter; set aside., In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage)., Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in vanilla. Spread into prepared pan. Cover and let stand at room temperature for 6 hours or overnight., Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares. Dip or drizzle marshmallows with toppings if desired; coat with garnishes as desired. Store in an airtight container in a cool, dry place.
Nutrition Facts : Calories 22 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 5mg sodium, CarbohydrateContent 6g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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