Homemade Peppermint Candy Marshmallows
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What To Do With All The Leftover Peppermint Candy Canes?
Well, crush them up and make homemade peppermint candy marshmallows!
Homemade peppermint candy marshmallows will be the talk of the town! Easy to make and they go perfect with hot cocoa on a cold winter day.
After the Christmas holidays are over now is the perfect time to take those leftover peppermint candy canes, crush them up and get creative.
Not only can you use the crushed candy canes for marshmallows how about making my recipe for peppermint candy cane ice cream! That is wonderful too!
If you didn’t get candy canes this year don’t worry as you can always buy a bag of already crushed peppermint pieces. Sometimes, that is the easy route to go.
Get out those Christmas cookie cutters and let’s make some holiday cut out marshmallows for putting in our hot chocolate! Yum Yum!
Not Just Marshmallows But Homemade Peppermint Candy Marshmallows!
Let’s get started with this rewarding recipe
Ingredients:
- 3 cups granulated sugar
- 1 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 3/4 cups water
- 4 envelopes unflavored Knox Gelatine
- 3/4 cups cold water
- 2 teaspoons pure vanilla extract
- 1 cup confectioners’ powdered sugar sifted
- 1/4 cup melted coconut oil or vegetable oil (for brushing)
- parchment paper
- 13 x 18 x 1 cookie sheet
Directions:
Prepare cookie sheet
Brush a 13 x 18 x 1 cookie sheet with oil. Then line with parchment paper allowing a 2-inch overhang on short ends. Normally I would brush the top of the parchment paper with oil but instead place an even layer of crushed peppermint on top and set aside.
Cook
Put granulated sugar, corn syrup, salt, and 3/4 cup water into a large saucepan. Bring to a boil over high heat, stirring to dissolve sugar.
Continue cooking for about 9 minutes without stirring (or until the mixture registers 230 degrees Fahrenheit on a candy thermometer).
Mixing
While the sugar mixture above is reaching temperature put 3/4 cup cold water into a mixing bowl; sprinkle with Gelatine and set aside for 5 minutes.
After five minutes use a mixer with the whisk attachment and mix the gelatine mixture on low-speed. I like using my stand mixer.
Slowly and carefully add hot syrup into gelatine mixture. Gradually increase speed to high; beat for about 12 minutes or until mixture is very stiff. Add vanilla during mixing.
Pour into cookie sheet
Pour into prepared 13 x 18 x 1 cookie sheet. With the melted coconut oil or oil brush a spatula and smooth the mixture in the cake pan so it is flat on top.
Set the pan aside uncovered for about 3 hours or until firm.
We’re Just About Done!
Cut Marshmallows!
Sift 1 cup of confectioners’ sugar into a large bowl.
Place about 1 cup vegetable oil in a small bowl big enough to hold 1 cookie cutter. This bowl will be used to dip cookie cutters into prior to cutting out marshmallows.
This may be the sticky part but it is well worth it! Cut out marshmallows. Remove cookie cutter and with your fingers going under the marshmallow gently lift it up and away from the parchment paper.
With the leftover marshmallows cut tiny squares for bite size snacks. These little guys are fantastic!
Dusting
Place the marshmallow bottom side down in the confectioners’ sugar. Gently scoop sugar with your fingers around the mold covering all sides with the sugar avoid top of marshmallow.
Store marshmallows in an airtight container for 3 – 5 days. If desired marshmallows can be frozen for 1 month until ready to use.
Enjoy these peppermint candy marshmallows with hot chocolate or they are really good alone too!
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Other Recipes You May Enjoy!
Peppermint Candy Marshmallows
Homemade peppermint candy marshmallows will be the talk of the town! Easy to make and they go perfect with hot cocoa on a cold winter day.
Ingredients
- 3 cups granulated sugar
- 1 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 3/4 cup water
- 4 envelopes unflavored Knox Gelatine
- 3/4 cup cold water
- 2 teaspoons pure vanilla extract
- 1 cup confectioners' powdered sugar sifted
- 1/4 cup melted coconut oil or vegetable oil for brushing
- parchment paper
- 13 x 18 x 1 cookie sheet
Instructions
-
Brush a 13 x 18 x 1 cookie sheet with oil. Then line with parchment paper allowing a 2-inch overhang on short ends. Normally I would brush the top of the parchment paper with oil but instead place an even layer of crushed peppermint on top and set aside.
-
Put granulated sugar, corn syrup, salt, and 3/4 cup water into a large saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Continue cooking for about 9 minutes without stirring (or until the mixture registers 230 degrees Fahrenheit on a candy thermometer).
-
While the sugar mixture above is reaching temperature put 3/4 cup cold water into a mixing bowl; sprinkle with Gelatine and set aside for 5 minutes.
-
After five minutes use a mixer with the whisk attachment and mix the gelatine mixture on low-speed. I like using my stand mixer.
-
Slowly and carefully add hot syrup into gelatine mixture. Gradually increase speed to high; beat for about 12 minutes or until mixture is very stiff. Add vanilla during mixing.
-
Pour into prepared 13 x 18 x 1 cookie sheet. With the melted coconut oil or oil brush a spatula and smooth the mixture in the cake pan so it is flat on top. Set the pan aside uncovered for about 3 hours or until firm.
-
Sift 1 cup of confectioners’ sugar into a large bowl.
-
Place about 1 cup vegetable oil in a small bowl big enough to hold 1 cookie cutter. This bowl will be used to dip cookie cutters into prior to cutting out marshmallows.
-
This may be the sticky part but it is well worth it! Cut out marshmallows. Remove cookie cutter and with your fingers going under the marshmallow gently lift it up and away from the parchment paper.
-
With the leftover marshmallows cut tiny squares for bite size snacks. These little guys are fantastic!
-
Place the marshmallow bottom side down in the confectioners’ sugar. Gently scoop sugar with your fingers around the mold covering all sides with the sugar avoid top of marshmallows.
-
Store marshmallows in an airtight container for 3 – 5 days. If desired marshmallows can be frozen for 1 month until ready to use.
-
Enjoy these peppermint candy marshmallows with hot chocolate or they are really good alone too!
