Peppermint Marshmallow Snowmen Recipes

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PEPPERMINT MARSHMALLOWS



Peppermint Marshmallows image

These homemade marshmallows with a hint of peppermint are great for adding to a cup of hot chocolate.

Provided by Cari

Categories     Desserts     Specialty Dessert Recipes     Homemade Marshmallow Recipes

Time 4h30m

Yield 40

Number Of Ingredients 8

¾ cup water, divided
3 (.25 ounce) packages unflavored gelatin
⅔ cup light corn syrup
2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons peppermint extract
¼ cup cornstarch
¼ cup confectioners' sugar

Steps:

  • Line a 9x9 inch baking dish with lightly greased foil or plastic wrap. Grease another piece of foil or plastic wrap to cover the top, and set aside.
  • Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.
  • While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
  • Pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add vanilla and peppermint extracts, and beat just until blended.
  • Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy. Cover the candy with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the candy.
  • Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.

Nutrition Facts : Calories 63.1 calories, Carbohydrate 15.7 g, Protein 0.5 g, Sodium 4.7 mg, Sugar 12.2 g

MINTY SNOWMEN



Minty Snowmen image

Each year I choose a different decorating theme for my holiday kickoff party - last time it was snowmen and snowflakes. These cute little snowman mints were fun to make and drew lots of smiles. -Shelly Rynearson, Oconomowoc, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 snowmen.

Number Of Ingredients 7

1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon mint extract
1/8 teaspoon salt
1 cup confectioners' sugar
Red, green, blue and/or purple liquid or gel food coloring
Colored sprinkles, nonpareils and cake decorator candies

Steps:

  • In a small bowl, combine the butter, corn syrup, extract and salt. Gradually stir in confectioners' sugar. Knead by hand until mixture becomes pliable, 1-2 minutes., For each color of dough, combine 1 tablespoon of dough and food coloring; knead until blended. Leave remaining dough white. Roll white dough into a log; remove a fourth of the log and set aside., For the snowmen's bodies, divide the remaining log into 9 pieces and roll into balls. For the snowmen's heads, divide the reserved dough into 9 pieces and roll into balls. Stack 1 smaller ball on top of each larger ball. , Use the colored dough to form hats, scarves and earmuffs as desired. Use candies to make eyes, noses and buttons.

Nutrition Facts : Calories 80 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 55mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.

MARSHMALLOW SNOWMEN



Marshmallow Snowmen image

Kids will love making these as much as teachers enjoy receiving them. These cute snowmen are sure to bring smiles all around. And the best part? They melt beautifully in hot chocolate. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 snowmen.

Number Of Ingredients 4

5 ounces milk chocolate candy coating, melted
18 large marshmallows
6 small wooden skewers
Orange and black decorating icing

Steps:

  • For hats, spoon six 1/2-teaspoon rounds of candy coating onto waxed paper. Dip six marshmallows in remaining coating and place in the center of each round; let stand until set., On each skewer, thread two plain marshmallows and one hat. Use decorating icing to draw faces and arms.

Nutrition Facts : Calories 191 calories, Fat 7g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 1g protein.

PEANUT BUTTER SNOWMEN



Peanut Butter Snowmen image

Provided by Sandra Lee

Categories     dessert

Time 33m

Yield 32 cookies

Number Of Ingredients 9

2 (16-ounce) bags white chocolate chips
2 tablespoons shortening
1 (16-ounce) package peanut butter sandwich cookies (recommended: Nabisco Nutter Butters)
Chocolate sprinkles
Colored sprinkles
Candy buttons (dot candy on paper)
Red nonpareils
Large sugared gum drop jellies
Red string licorice ((recommended: Twizzlers Pull-n-Peel)

Steps:

  • Place white chocolate chips and shortening in a medium microwave-safe bowl. Microwave on high for 1 minute; stir until chips are melted and mixture is smooth. If necessary, microwave on high for additional 30 second intervals until mixture is smooth. If you prefer, place in double boiler over low heat, stirring until completely melted and smooth.
  • Meanwhile, pierce 1 end of each cookie with a toothpick. Use the toothpick to dip entire cookie into the white chocolate mixture. Let excess drip back into bowl and lay cookie on wire rack. Before the white chocolate has a chance to cool, decorate the cookie with various candies into a playful snowman.
  • Place chocolate sprinkles as eyebrows, blue or green dots for eyes, an orange sprinkle placed vertically for the nose and several red nonpareils for a mouth. Cut a gumdrop in half, slice a sliver from each half lengthwise to form a crescent shaped brim to the hat. Top off the hat with a gumdrop half and reserve the other half for another snowman. You may have to flatten the gumdrop a bit to fit the snowman.
  • After the snowman has completely dried, tie a red string licorice around the neck as a scarf. Using a rolling pin to flatten the licorice will make it easier for the scarf to stay tied and look natural.

EASY PEPPERMINT MARSHMALLOWS



Easy Peppermint Marshmallows image

These easy, fluffy marshmallows have a hint of peppermint. They are wonderful with chocolate fondue and melt delightfully in hot chocolate. A great treat for winter!

Provided by Jan Eichel

Categories     Desserts     Specialty Dessert Recipes     Homemade Marshmallow Recipes

Time 4h35m

Yield 18

Number Of Ingredients 13

1 serving cooking spray
6 tablespoons warm water
2 envelopes unflavored gelatin
1 ⅓ cups white sugar
½ cup light corn syrup, plus
2 tablespoons light corn syrup
¼ cup water
¼ teaspoon salt
1 ½ teaspoons vanilla extract
¾ teaspoon pure peppermint extract
red food coloring
¼ cup cornstarch
¼ cup confectioners' sugar

Steps:

  • Line a 9x9 pan with plastic wrap, leaving enough overhang to cover the top. Spray plastic wrap lightly with cooking spray. Place the 6 tablespoons of warm water in a large bowl, and sprinkle gelatin on top. Let gelatin soften in the water for 5 minutes.
  • Combine the white sugar, corn syrup, and 1/4 cup water in a tall saucepan. Bring to a boil, stirring constantly. Boil for one full minute, 240 degrees F on a candy thermometer. Pour the hot syrup over the softened gelatin, and add the salt. Beat at high speed with an electric mixer until the mixture increases in volume and holds a peak, about 8 to 10 minutes. Stir in the vanilla and peppermint extracts.
  • Pour into prepared pan, add several drops of red food coloring, and swirl with a toothpick. Cover lightly with plastic wrap, and let stand at room temperature for 4 hours. Cut into 18 squares, using a knife sprayed with cooking spray. Combine cornstarch and powdered sugar in a bowl. Toss cut marshmallows in the reserved powdered sugar mixture. Store in airtight container or resealable plastic bag.

Nutrition Facts : Calories 107 calories, Carbohydrate 26.9 g, Protein 0.7 g, Sodium 41.6 mg, Sugar 19.6 g

PEPPERMINT MARSHMALLOWS



Peppermint Marshmallows image

Make simple but delicious peppermint marshmallows for a sweet treat -- and irresistible stocking stuffer -- this holiday season. Also Try:Vanilla Marshmallows

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 16

Number Of Ingredients 8

Nonstick cooking spray
3 (1/4-ounce) packages unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cup light corn syrup
1/4 teaspoon coarse salt
1/4 teaspoon pure peppermint extract
Confectioners' sugar, sifted, for coating

Steps:

  • Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.
  • Add peppermint extract and mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.
  • Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed a sharp knife. Place confectioners' sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat. Marshmallows can be stored in an airtight container up to 3 days.

HOMEMADE PEPPERMINT MARSHMALLOWS



Homemade Peppermint Marshmallows image

Peppermint marshmallows are easy to make; they get their red swirl from a quick marbleizing technique.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes sixteen 2-inch squares

Number Of Ingredients 7

Vegetable-oil cooking spray
2 cups sugar
1 tablespoon light corn syrup
4 packages (1/4 ounce each) unflavored gelatin
3/4 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring

Steps:

  • Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
  • Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
  • Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
  • Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

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