This recipe scores pretty high on the MacGyver meter for suggesting you pulse hard peppermint candies in a food processor to make “peppermint sugar.” Brilliant! Plus these homemade marshmallows have to taste better that the pure corn syrup puffs you buy in plastic packages.
Adapted from Alton Brown
1/4 cup confectioners’ sugar
1/4 cup cornstarch
3 packages unflavored gelatin
1 cup ice cold water, divided
3/4 cup sugar
3/4 cup powdered peppermint candies
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
red food coloring
First things first prepare your pan! Spray the pan heavily with cooking spray (or grease with shortening if you prefer). Mix cornstarch and powdered sugar in a separate bowl. Pour about half the mixture into the pan and shake around the coat. Over wax paper, tap out any excess powder. Picking the wax paper up, return the excess powder to the bowl.
Fit your stand mixer with its whisk attachment. Pour the gelatin and ½ cup of the ice water into its bowl. Allow to sit as you continue to make the marshmallow syrup.
In a small saucepan combine: 1/2 cup water, granulated sugar, peppermint sugar, corn syrup and salt. Cover and cook on medium or medium high heat for about 3 minutes. No need to stir.
Take the lid of the syrup, and attach your candy thermometer to the side of the pan. Continue to boil for about 7 minutes until the syrup reaches 240 degrees and remove from heat immediately.
Put your stand mixer on low speed churning the gelatin mixture for a few turns and then, while running, SLOWLY pour the syrup down the side of the bowl. When all the syrup is incorporated, increase to a high speed. I cover the stand mixer with a tea towel for the first few minutes to prevent hot syrup from flying around my kitchen. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 -13 minutes. Add the vanilla, during the last minute of whipping.
WARNING: This part is tricky and requires you to move FAST! Pour the majority of the marshmallow cream into a the prepared pan. Leave a small bit into the bowl. Work quickly and add in some food coloring until it reaches the color you prefer. Quickly drizzle over the top and swirl the marshmallow with a knife in a figure 8 pattern.
If you have a sugar shaker, I recommend shaking on a little powdered sugar (or peppermint powdered sugar) to coat slightly. Then take a few tablespoons of the powdered mixtures and brush on over top of the marshmallows. Allow to sit for 4 hours or overnight. Keep the remainder of the powder mixture.
When you cut the marshmallows, you’re going to want to dip each side in the powder sugar mixture to keep it from sticking to everything it touches. At this point you’re ready to eat them!
From: Cherry Tea Cakes