The Easiest Peppermint Marshmallows

On cold winter days, I enjoy making homemade marshmallows and enjoying them on top of a cup of warm cocoa. I thought you might enjoy my recipe for Peppermint Marshmallows:

The Easiest Peppermint Marshmallows

2 packages Knox gelatin
1/2 cup cold water
3/4 cup boiling water
2 cups sugar
1 tablespoon vanilla flavoring
2 teaspoons peppermint oil
¼ cup It’s a Grind’s Peppermint syrup
Powdered sugar

In mixing bowl, bloom gelatin into cold water. In a saucepan bring the remaining water to a boil and add sugar and peppermint syrup. Stir until dissolved (about a minute) and boil until firm ball stage, about 245-250 degrees.

Pour 1/3 of the sugar mixture into the gelatin and stir with a High Temperature spatula for 5 seconds then add the rest of the sugar mixture, stirring the entire time. Start mixing on medium and then move up to medium high. When mixture changes color (about 4-5 minutes), add vanilla, peppermint oil and salt; continue mixing until doubled in volume and white and fluffy. It should start to slightly pull away from the edges.

Line 9x13 pan with deep layer of powdered sugar. Pour into pan. Sift a generous amount of additional powdered sugar over the top of the mixture in the pan.

Cool until set about 1-2 hours at least (longer on humid day). Run a small knife around the inside edges of the pan. Invert the pan onto the prepared cutting board. The mixture may still be a little sticky and need coaxing out of the pan.

Sift more powdered sugar over the marshmallows once it has been unmolded. Cut into squares and roll in powdered sugar to coat cut sides. Store excess in large airtight freezer bags. Yield 40 squares (or 20 BIG ONES!!)