Peppermint Marshmallows

Name: Peppermint Marshmallows
Prep time: 40 min
Yield: 24
Cuisine: American,
Ingredients: 1 to 1 1/2 cups confectioners' sugar for coating; 1 cup cold water divided; 2 cups granulated sugar; 1/2 cup light corn syrup; 2 envelopes (1/4 ounce each) unflavored gelatin; 2 tsps McCormick® Pure Vanilla Extract; 1/4 tsp McCormick® Pure Peppermint Extract; 15 to 20 drops McCormick® Green Food Color

Homemade marshmallows are pillowy soft and tender. They are so versatile – you can flavor them with different extracts, tint with assorted colors and cut into desired shapes. Package these peppermint marshmallows in cellophane bags for holiday gifts.

40m

PREP TIME

96

CALORIES

8

INGREDIENTS

Servings: 24 (1 marshmallow)

Ingredients

1 to 1 1/2 cups confectioners' sugar, for coating
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
2 envelopes (1/4 ounce each) unflavored gelatin
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1/4 teaspoon McCormick® Pure Peppermint Extract
15 to 20 drops McCormick® Green Food Color

KEY PRODUCTS

INSTRUCTIONS

1 Spray 9-inch square baking dish with no stick cooking spray then coat with some of the confectioners’ sugar. Set aside. Microwave 1/2 cup of the water, granulated sugar and corn syrup in medium microwavable bowl on HIGH 7 minutes. Stir to dissolve sugar. Microwave on HIGH 5 minutes longer. (Mixture will have a slight yellow tint.) Carefully remove hot bowl from microwave.
2 Meanwhile, place remaining 1/2 cup water in mixer bowl. Sprinkle with gelatin. Let stand 5 minutes. Gradually beat in hot syrup mixture with whisk attachment on medium-low speed. Beat 8 minutes. Increase speed to medium-high. Beat 10 to 12 minutes longer or until mixture is fluffy, shiny and at least tripled in volume. Beat in extracts.
3 Spread marshmallow mixture in prepared pan. Smooth top with a spatula. Immediately drop food color over top; swirl with toothpick. Sift about 2 tablespoons of the confectioners’ sugar over top. Let stand at room temperature overnight or refrigerate at least 3 hours.
4 Place remaining confectioners’ sugar in large bowl. Cut marshmallows into 1 1/2-inch squares. Add marshmallows in batches to confectioners’ sugar; toss to coat well. Shake off excess. Store marshmallows in airtight container at room temperature up to 3 days.