Pink Peppermint Swirl Marshmallows Recipes

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SWIRLED PEPPERMINT MARSHMALLOWS



Swirled Peppermint Marshmallows image

The fluffy, airy texture of handmade marshmallows will remind you of glistening snowflakes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1-1/2 pounds.

Number Of Ingredients 10

2 teaspoons butter
3 envelopes unflavored gelatin
1 cup cold water, divided
2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
3/4 teaspoon peppermint extract
10 to 12 drops food coloring
1/4 cup confectioners' sugar
1/4 cup finely ground peppermint candies

Steps:

  • Line a 13x9-in. pan with foil and grease the foil with butter; set aside., In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage)., Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in extract. Spread into prepared pan. Quickly drop food coloring over candy; cut through candy with a knife to swirl. Cover and let stand at room temperature for 6 hours or overnight., Combine confectioners' sugar and peppermint candies. Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares; toss in confectioners' sugar mixture. Store in an airtight container in a cool, dry place.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.

PINK PEPPERMINT SWIRL MARSHMALLOWS



Pink Peppermint Swirl Marshmallows image

Provided by Kemp Minifie

Categories     Candy     Dessert     Kid-Friendly     Gourmet     Fat Free     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 64 marshmallows

Number Of Ingredients 11

Vegetable oil for brushing pan
1 cup water, divided
3 (1/4-ounce) envelopes unflavored gelatin
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon peppermint extract
10 or more drops of red food coloring
About 1 cup confectioners' sugar for coating marshmallows
Special Equipment
A 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer

Steps:

  • Brush bottom and sides of metal pan with some vegetable oil.
  • Put 1/2 cup water in bowl of stand mixer and sprinkle gelatin over it. Stir it briefly to make sure all the gelatin is in contact with water and let it soften while making the syrup.
  • Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved, then bring to a boil over medium heat, without stirring.
  • Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
  • With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick and the mixture forms a thick ribbon when beater is lifted, about 5 minutes. Beat in peppermint.
  • Quickly scoop about two-thirds of still warm marshmallow into another bowl. Add the red food coloring to the remaining one-third marshmallow and beat it to combine.
  • Working quickly, fill the prepared pan with alternating dollops of the white and pink marshmallow (it will be very sticky), then swirl a knife through the mixture to marble it. Smooth the surface with dampened fingertips. Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.
  • Using a sieve, dust a cutting board with confectioners' sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners' sugar. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares.
  • Coat marshmallows, one at a time, in confectioners' sugar, shaking off excess.

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

PINK PEPPERMINT MARSHMALLOW CLOUDS



Pink Peppermint Marshmallow Clouds image

These homemade marshmallows are perfectly pink and peppermint-y! The light and fluffy base is topped with a layer of crushed candy canes making for a perfect combination of soft and crunchy.

Provided by Food Network Kitchen

Categories     dessert

Time 8h55m

Yield 12 marshmallows

Number Of Ingredients 9

1/2 cup confectioners' sugar, plus more for dusting the storage container
Three 1/4-ounce packets unflavored powdered gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/8 teaspoon fine salt
1/4 teaspoon peppermint extract
3 to 4 drops neon pink gel food coloring
Nonstick cooking spray
1/2 cup finely crushed peppermint hard candies or mini candy canes

Steps:

  • Line a 9-by-13-inch baking dish with parchment paper letting the paper overhang on two sides. Dust the paper and pan liberally with the confectioners' sugar.
  • Put 1/2 cup cool water in the bowl of a stand mixer fitted with a whisk attachment and sprinkle the gelatin over the water.
  • Combine the granulated sugar, corn syrup, salt and 1/2 cup water in a medium saucepan. Place over medium-high heat and cook, swirling the pan occasionally, until the sugar mixture reaches 240 degrees F on a candy thermometer, 12 to 15 minutes.
  • With the mixer on medium-low speed, very slowly pour the hot sugar syrup into the gelatin mixture. Continue to beat until foamy, about 1 minute, then increase the speed to high and beat until the mixture forms stiff peaks and the bottom of the bowl is just slightly warm to the touch, 10 to 15 minutes.
  • Add the peppermint extract and the pink food coloring and mix again to combine. Spread the marshmallow mixture into the prepared pan and smooth the top with an offset spatula sprayed with cooking spray. Sprinkle the top with the crushed candy. Let sit, uncovered, overnight.
  • Lift the marshmallow out of the pan using the overhanging parchment as handles and place on a cutting board. Use a sharp, heavy knife sprayed with cooking spray to trim the edges. Cut the marshmallow into 12 pieces, spraying the knife between cuts as needed.
  • To store the marshmallows, dust the bottom of an airtight container with confectioners' sugar. Remove the marshmallows from the parchment, place in the container and keep at room temperature for up to a week.

SWEET SWIRL MARSHMALLOWS



Sweet Swirl Marshmallows image

Want your recipe to be the bake sale's best seller? Try our Sweet Swirl Marshmallows. They're flavored with peppermint and swirled red and green to give them a decidedly holiday feel.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h

Yield 77

Number Of Ingredients 10

Butter
1/3 cup powdered sugar
1/2 cup cold water
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 teaspoon salt
1/2 cup water
1 teaspoon peppermint extract
8 to 10 drops red or green food color

Steps:

  • Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; sprinkle with 2 tablespoons of the powdered sugar. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with paddle or whisk attachment. Sprinkle gelatin over water; set aside.
  • In 2-quart heavy saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Increase heat to medium-low and heat syrup to boiling. Boil without stirring until syrup reaches 240°F on candy thermometer, about 15 to 20 minutes; remove from heat.
  • With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto paddle or whisk, as it may splash). Gradually increase speed to medium-high; beat until mixture is white and has almost tripled in volume, about 8 to 10 minutes. Add peppermint extract and beat to blend, about 30 seconds longer. Randomly drop four drops of red or green food color into marshmallow mixture in bowl; fold 3 to 4 times to swirl color.
  • Pour into baking dish. Smooth top with damp rubber spatula. Drop red or green food color randomly on top of marshmallow mixture. Using toothpick, pull food color through marshmallow mixture to create swirl pattern over top. Let stand uncovered at least 4 hours.
  • Sprinkle cutting board with about 1 tablespoon of the powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish, and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut marshmallows into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.

Nutrition Facts : Calories 35, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Piece, Sodium 10 mg, Sugar 6 g, TransFat 0 g

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.

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

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MAKE IT MERRY WITH EASY PEPPERMINT HOMEMADE MARSHMALLOWS
2018-12-12 Instructions. Generously spray sides and bottom of a 9x13-inch glass baking dish with nonstick spray. Dust with 2 tablespoons of powdered sugar, set aside. In bowl of stand mixer, sprinkle plain, unflavored gelatin over 1 cup cold water; set aside. In a very large saucepan, combine granulated sugar, corn syrup, salt and 1 cup water over low ...
From thesweetestoccasion.com


PINK PEPPERMINT HOMEMADE MINI MARSHMALLOWS - KEEPER OF THE …
2015-12-26 I got inspired the more I thought of making adorable, pink, peppermint marshmallows, so we rolled up our sleeves last weekend and got to work. When my 11-year-old daughter began telling me over and over again, “Mom, these taste like junk food! I can’t believe I’m allowed to eat them!” I knew they were a success. #winning
From keeperofthehome.org


HOMEMADE PEPPERMINT MARSHMALLOWS - SUGAR SPUN RUN
2015-12-14 Instructions. Combine ½ cup of your cold ice water and all of your gelatin in bowl of KitchenAid stand mixer affixed with whisk attachment. In medium saucepan over medium-high heat, stir to combine the second half of ice cold water, sugar, corn syrup and salt. Cover with lid and allow mixture to cook for 3 minutes.
From sugarspunrun.com


HOMEMADE PEPPERMINT MARSHMALLOWS - THE FLAVOR BENDER
2018-12-13 Sieve mallow dusting powder generously on top, and allow the marshmallow to set for at least 6 hours. Turn the set marshmallow out onto a work surface dusted with dusting powder. Cut the marshmallow with an oiled knife or a pair of scissors into 25 square pieces (or 16 pieces for larger marshmallows).
From theflavorbender.com


RECIPE: PEPPERMINT SWIRL MARSHMALLOWS - YAM MAGAZINE
To remove marshmallow mixture from the pan, loosen the sides and gently lift in one piece onto the cutting board. Use a sharp knife, well greased with butter, to cut into one-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in single layer, in an airtight container, at room temperature for up to 3 weeks.
From yammagazine.com


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