- Cream of tartar (acts as an acid to stabilize the marshmallows)
- Peppermint oil or extract (key flavoring ingredient for peppermint marshmallows)
- Food coloring (optional, for vibrant color)
- Parchment paper (for lining baking sheets)
- Toothpicks (optional, for marking individual marshmallows during cooling)
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Steps
### Easy Peppermint Marshmallow Recipe: A Winter Favorite
Marshmallows are not only delicious but also incredibly versatile! This recipe will guide you through making easy peppermint marshmallows that are perfect for any winter treat or holiday baking. Follow these steps to create a delightful batch of festive marshmallows.
#### Ingredients
- 1 (4 oz) package unflavored gelatin
- 2 cups granulated sugar
- ½ cup water
- ¼ teaspoon cream of tartar
- 1 tablespoon light corn syrup
- 3 egg whites, room temperature
- 1 teaspoon peppermint extract
- Red food coloring (optional)
- Peppermint candies or crushed candy canes for decoration
#### Equipment Needed
- Mixing bowl
- Heat-proof glass measuring cup
- Candy thermometer
- Whisk or electric mixer
- Large sheet of wax paper
- Parchment paper
- Microplane grater (for optional garnish)
### Step-by-Step Instructions
#### Preparing the Gelatin Solution
1. **Measure and Mix**: In a small bowl, sprinkle 1 tablespoon of the gelatin over 2 tablespoons of cold water. Stir gently to dissolve.
2. **Boil Sugar Syrup**:
- In a heat-proof glass measuring cup or saucepan, combine sugar, water, cream of tartar, corn syrup, and peppermint extract.
- Place over medium-high heat and stir until the sugar dissolves completely.
- Increase the heat to high and bring the mixture to a full rolling boil without stirring. Use a candy thermometer to monitor the temperature.
#### Whisking Egg Whites
3. **Whip Egg Whites**:
- In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until they form soft peaks.
4. **Combine Mixtures**:
- Once your sugar syrup reaches 150°F (65°C), remove it from heat and slowly pour into the beaten egg whites in a thin stream while continuing to whip on high speed.
#### Setting the Marshmallows
5. **Add Gelatin**:
- Sprinkle half of the dissolved gelatin over the marshmallow mixture and beat until fully incorporated.
6. **Fold Ingredients**:
- Gently fold in the remaining gelatin, ensuring it is well mixed but without deflating the marshmallow.
7. **Coloring (Optional)**:
- Add a few drops of red food coloring to create a marbled effect if desired.
#### Shaping and Cooling
8. **Grease Parchment**:
- Grease a baking sheet with cooking spray or butter, then place parchment paper on top.
9. **Pour Mixture**:
- Pour the marshmallow mixture onto the prepared baking sheet, spreading it out into an even layer using a spatula.
10. **Cool and Set**:
- Let the marshmallows cool at room temperature for about 2 hours or until set.
#### Cutting and Decorating
11. **Cut Marshmallows**:
- Once cooled, cut the marshmallows into desired shapes or sizes using a sharp knife.
12. **Decorate (Optional)**:
- For extra flair, sprinkle crushed candy canes or peppermint candies on top of each marshmallow before they set.
#### Final Tips
- Always ensure your equipment and hands are clean when working with marshmallows to avoid any contamination.
- If the mixture is too stiff to pour, you can reheat it slightly over low heat but be careful not to boil again.
Enjoy these easy peppermint marshmallows as a festive treat or use them in recipes like s’mores, hot chocolate, or even as a topping for ice cream!