Who doesn’t like marshmallows or a peppermint stick in their hot chocolate? Here, you can have the best of both worlds ! KIng Arthur Baking has some of the best recipes and I thought I might share my attempt at this new(to me) adventurous recipe for Peppermint Crunch Marshmallows . To be clear, this will begin one day and be finished the following day after resting overnight in a cool room before cutting. Your effort might be an hour each day, at most. Think about all that Christmas shopping you can do while you anticipate placing a homemade marshmallow or two into your mug of hot cocoa while sitting by the warm fire and watching Polar Express with little ones. On a side note, these make excellent little gift packages for friends and neighbors.
To Start:
Look for this near the jello; it’s usually found on an upper shelf. You will use 3 of the 4 envelopes contained within the package. They will be dissolved in a half cup of cool water while you ready the sugar/syrup mixture. Although it’s odor when mixing smells a bit pungent, it will take on the flavor of whatever you make with it. In this case, towards the end of the process, a bit of peppermint extract is added along with the crushed peppermint. That original odor dissipates and is replaced with a peppermint flavor/smell once those are added to the whipped marshmallow mixture.
You will need Light Corn Syrup. Combine it with the sugar, salt and another half cup of cool water in a 2 quart(deep) saucepan. Even though the amount in the pan seems small, it will bubble up considerably as it approaches the required 238-240 degree temperature(soft-ball stage). Never underestimate the power of the bubbles; a deeper saucepan is a safer bet.
I know this is different than the directions indicated, but I dissolved the sugar/syrup/water mixture using 1 minute increments in a glass bowl until sugar was dissolved. This golden appearance is attributed to using Domino’s Golden Sugar which is less processed in place of regular granulated sugar. Personally, it’s more visible to me when sugar has dissolved in a glass bowl rather than a pan. At that step’s completion, pour it into a deep saucepan and turn heat up to HIGH.
Allow it to bubble up and reach a temperature of 238-240 degrees(Soft-Ball Stage). Make sure your thermometer is touching the mixture and not the bottom of the pan. Avoid the temptation to stir as this will cause sugar crystals to form. Remove from heat as soon as it reaches 240 degrees. As you prepare for pouring it into the mixing bowl, remember this syrup is extremely hot. Pour it slowly in the mixer, incorporating it into the gelatin on LOW speed.
Turn speed up to HIGH and watch it as it transforms itself into a meringue-like mixture. Continue to beat until stiff and is about 95 degrees. If you place your hands on the mixer bowl, it should’t be hot to the touch. This should occur somewhere between 3 and 10 minutes.
The crushed peppermint that I’ve used the last couple years is no longer available on Amazon, so I went with an alternative. Unlike the previous package, it doesn’t leave a pink hue in the marshmallows, but that’s alright. The current package indicates it has no artificial ingredients.
As soon as they are mixed in and fully incorporated, spread into greased pan with a greased rubber spatula.
Using wet fingers, smooth and even out the surface. Then, dust the top with powdered sugar and allow it to sit for several hours or overnight in a cool room before cutting.
The following morning, I lined a half sheet pan with parchment paper, placed it on top of the 13″ x 9″ x 2″ pan and inverted it. Cut the large slab of marshmallow into preferred sized sections using a greased knife, bench scraper or cookie cutters. These can be cut any size you prefer. In this batch, I cut it into 8 sections both ways(64). You can leave them that large or cut these in half or quarters for smaller marshmallows. Dust again with an equal mix of confectioner’s sugar and cornstarch and place in a ziploc bag for storage. Seal and shake to equally distribute mixture to help prevent them from sticking together. Now, where is that hot cocoa??
Peppermint Crunch Marshmallows
Ingredients
Gelatin
- 3 pkts unflavored gelatin
- 1/2 c cool water
Syrup Mixture
- 1-1/2 c granulated sugar
- 1 c light corn syrup
- 1/8 t salt
- 1/2 c cool water
Add Ins:
- 1/8 t peppermint extract
- 1/2 c peppermint crunch or hard peppermint candies(crushed into small bits)
Other:
- confectioners sugar for dusting
- cornstarch for dusting in bag for storage.
Instructions
- Prep this first! Grease the 9" x 13" pan or they will stick! You could also use a parchment paper sling but even that should be greased.
Gelatin
- In bottom of the mixing bowl, combine the 3 gelatin packets with 1/2 cup of cool water with the mixer's whisk attachment. Set aside while creating the syrup.
Syrup
- Whisk the sugar, syrup, salt and 1/2 cup cool water in a microwaveable glass bowl. Cook on HIGH for 1 minute. Stir and repeat until sugar is dissolved.*This can be done on the stove in the deep saucepan. I just prefer it this way.
- Then, pour the syrup mixture into a DEEP saucepan. ( I used a 2 quart saucepan.) Set the heat on HIGH and cook WITHOUT stirring until temperature of the syrup has reached 238-240°F(soft-ball stage). Remove from heat.
Mixing
- Set mixer on LOW speed as you add the syrup mixture into the gelatin that has been resting on the bottom of the bowl.
- Increase the speed to HIGH. Whip until the mixture becomes thick and fluffy. Depending on the mixer you use, it could take anywhere from 3-10 minutes.
- Once the marshmallow mixture is fully whipped, add in the peppermint extract and peppermint crunch until combined and bits distributed throughout.
- The mixture should be cool enough to touch, around 95°F.
- Using a greased rubber spatula, spread mixture into a greased 13" x 9" x 2" pan. (I have used both glass and metal pans when making these.)
- Here's the fun part! ( At least I think it is ! ) Wet you fingers and use them to smooth, flatten and even out the top.
- Dust the top with confectioner's sugar. Allow it to sit in a cool room for several hours or overnight BEFORE cutting.
- To cut, use a greased knife, bench scraper or cookie cutters to make squares ( size is your preference) or other shapes. Sprinkle with more confectioner's sugar and some cornstarch once placed in a ziploc bag for storage to prevent sticking. Shake bag gently to distribute the powdery mix.
- These can be stored for several days at room temperature.
Wonderful for that steaming mug of hot cocoa……OR, just by themselves!!! Thank you!!!
You’re certainly welcome! We do both!