My kitchen is so sticky right now! Sugar season is in full force: caramels, chocolate kisses, truffles, turkish delight, and yes…marshmallows. Homemade marshmallows are one of the first things I attempted to blog about 3 1/2 years ago (Egads! With a film camera!) and they’re still a favorite. I haven’t changed the recipe one bit.
The great thing about homemade marshmallows is full control over the size. These are fantastic when made as big, puffy, fist-sized treats and just as wonderful as minis tossed into hot cocoa. Hot cocoa is an important winter treat around here. It’s easy enough to keep a carton of chocolate soy milk in the fridge, or you can make your own chocolate syrup like I do and mix it into whatever dairy-free milk is in the fridge that day.
Mini Peppermint Marshmallows
- 3 (1/4-ounces) envelopes unflavored gelatin
- 1 cup water, divided
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- Peppermint stick candy
- Cornstarch (lots!)
- Line a 9 x 9 baking pan with aluminum foil sprayed with oil.
- Sprinkle gelatin over 1/2 cup water in the bowl of a stand mixer to soften.
- Heat sugar, corn syrup, salt and remaining 1/2 cup water in a small saucepan over low heat, stirring until sugar has dissolved.
- Raise heat to medium and bring to a boil, swirling occasionally, don’t stir or scrape down the sides. Continue boiling until a candy thermometer reaches 240, or soft ball stage. Remove from heat.
- With mixer at low speed, pour hot syrup into the softened gelatin slowly, until incorporated.
- Crank the mixer up to high and beat like crazy for 15 minutes, it will be really fluffy and thick.
- Add the vanilla and beat 1 minute more.
- Pour into 9 x 9 pan, smooth the top as best you can.
- Let stand, uncovered at room temp until firm, about 1-2 hours.
- Mix up the peppermint dust while the marshmallows cool. Grind the candy canes into a fine powder with a spice mill/coffee mill/food processor. Add some cornstarch to the mix. Just eyeball it, I use about half candy canes, half cornstarch. The cornstarch keeps things from getting too sticky.
- Dump the marshmallows onto a cornstarch-dusted cutting board. Cut into strips and cubes as you see fit, dredging in the peppermint stick powder as you cut.
- Space the marshmallows out on a well dusted baking sheet, and allow to dry overnight before storing in a covered container.
Dairy Free Chocolate Syrup
- 1/2 cup dairy and nut-free cocoa powder ( I used Nestle)
- 1 cup water
- 2 cups sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- Mix water, cocoa, sugar and salt in a 2 quart saucepan over high heat.
- Whisk until everything dissolves and then bring to a full boil, stirring occasionally.
- Reduce heat and boil for a full 3 minutes, make sure it doesn’t boil over!
- Remove from heat and stir in the vanilla.
- Allow to cool and then pour into a pint-sized canning jar, or an old cleaned-out Hershey’s squeeze bottle.
- Store in the fridge for a month or two.