Peppermint Marshmallows
Marshmallows are one of the hallmarks of the holiday season. The only thing that can make them even more festive is adding the flavor of the season, peppermint!
Peppermint Marshmallows
Ingredients
- 3 Tablespoons unflavored gelatin
- 1/2 cup room temperature water
- 2 cups honey
- 1 vanilla bean split and seeds, 2 teaspoons if you are using extract instead
- 1/4 teaspoon salt, I use Kosher
- 3/4 cup crushed candy canes
Instructions
- Sprinkle the gelatin over the water in the same bowl you will be doing your mixing in. Let sit for 5 minutes so that the gelatin is absorbed by the water.
- Spray a 13×9 inch baking pan with cooking spray.
- In a saucepan whisk together the honey and salt over medium heat.
- Add the vanilla bean and the seeds!
- Turn the heat to medium/high and bring the mixture to 240 degrees using a candy thermometer whisking every so often.
- Once the mixture has reached 240 degrees remove the vanilla bean pod with tongs and very slowly add the honey to the gelatin mixture on low/medium speed.
- Once it is all added, turn the mixture to high and beat for about 10 minutes. The mixture should be light and fluffy. It’s really fun to watch this happen!
- Use a spatula to fold in 1/4 cup of the crushed candy canes.
- Pour the mixture into the prepared baking pan and sprinkle the rest of the crushed candy canes on top.
- Let it set at room temperature, overnight, uncovered. This is the hard part…. you cannot cut them until the next day.
- Remove the marshmallows from the pan when they are set.
- Sprinkle a cutting board with powdered sugar and use a knife to cut the marshmallows.
Notes
The marshmallows are best the day after they are made.
If they are hard to cut, add more powdered sugar to the top.
This recipe makes a lot so I actually freeze what I don’t use and pull them out when I need to make a quick dessert!
