Homemade Peppermint Marshmallows!

I had all the ingredients for homemade marshmallows in my pantry and didn't even know it. These homemade marshmallows were a great way for me to use up ingredients like corn syrup from Thanksgiving that I used to make chocolate pecan pie, and then I used up the box of 4 pack gelatin I bought to make the pumpkin ice box pie, recipe here. Also I had the littlest bit of peppermint extract left, like I said perfect way to use up ingredients I had in my pantry!

Instead of peppermint marshmallows, I might rename them to pantry-cleaning marshmallows although that doesn't sound as appealing or yummy, does it?

So accessorize your hot chocolate with these peppermint marshmallows or just pop these fluffy pillows into your mouth and enjoy!

First, gather together your ingredients. 3 packets of unflavored gelatin, 1 cup ice cold water, 1 1/2 cup granulated sugar, 1 cup light corn syrup, 1/4 teaspoon salt, 3/4 teaspoon peppermint extract, 1/4 cup powdered sugar, 1/4 cup cornstarch, several drops of red food coloring, toothpicks to swirl the food coloring around.

In your mixing bowl, add the 3 packets of unflavored gelatin and add 1/2 cup of the ice cold water and set aside.

In your sauce pan, add the other 1/2 cup water, 1 1/2 cup granulated sugar and corn syrup.

Turn the burner on high and let the ingredients cook for 3-4 minutes. After that, turn down the heat to medium and pick a candy thermometer into the mixture. After cooking for 7-8 minutes,the temperature of the boiling mixture should be 240 degrees F, if the temp isn't 240F yet let it cook a bit longer until the thermometer is 240 degrees. Once the boiling candy reaches, the 240 degree mark, immediately remove it from the heat.

Using the whisk attachment on your mixer, turn it onto low and then slowly pour the mixture you cooked up on the stove down the side of the mixing bowl to incorporate with the gelatin. Once all of the stove-pot mixture has been added to the mixing bowl, turn the mixer speed onto high and let it mix for 12-15 minutes. This will cause the marshmallow mixture to become lukewarm and very thick. At the very end of the mixing, add in the peppermint extract.

While the marshmallows are being whipped up, prepare your 13X9 pan, either with cooking spray, butter or Crisco. In a small bowl, add the cornstarch and powdered sugar and stir to combine. Sprinkle the bottom and sides of the pan and set aside.

After the marshmallows have finished being whipped up, then pour all of the marshmallows into the pan. Use a lightly oiled spatula to spread around the marshmallows and flatten the top until it is even.

Drop some food coloring on the top of the marshmallows and use toothpicks to swirl the color around.

 Finally, sprinkle some more of the cornstarch/powdered sugar mixture on the top of the marshmallows.

Let the marshmallows set for 4 hours before you cut them into squares with either a knife or pizza cutter. If the sides are really sticky, feel free to dip them in the cornstarch/powdered sugar mixture to keep from sticking together.

Store the marshmallows up to 3 weeks in an air-tight container. Then serve these marshmallows in your hot chocolate!

p.s. today is the last day to enter my giveaway for an initial gold disk necklace!