Giant Peppermint Swirl Marshmallows - Sweet ReciPEAs (2024)

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These Giant Peppermint Swirl Marshmallows are big and fluffy and are made extra large to fit snugly into your hot chocolate mug.

Giant Peppermint Swirl Marshmallows - Sweet ReciPEAs (1)

It has been a chilly one as of late.

Which normally I love.

Though watching my fiance’s former stepson out playing goalie on grass that was still covered in frost was kind of sad.

And he has an even earlier game next week.

Yikes.

Those kids all looked so cold.

And while they get fruit snacks and cookies after the game we should probably be pumping hot chocolate into them.

Growing up (and well as an adult now) I was one of those that loved the marshmallows and the whipped cream far more than the actual hot chocolate itself.

I always keep refilling my marshmallows or whipped cream as the cocoa cup would dwindle.

That’s the best part.

But it’s not Christmas yet and so I will continue to round out my list of blogs I am thankful for:

Blog #9: The Daybook (this blog no longer exists). It’s not a food blog but a life/fashion blog.

The girl is the size of my thigh and cute as a button and yet I still like her. 🙂

Want More Marshmallow Recipes?

Circus Animal Cookie Marshmallows

Creamsicle Marshmallows

Apple Cider Spice Marshmallows

Mint Marshmallows

Hot Chocolate Marshmallows

Yield: 9 Giant Marshmallows

Ingredients

1/3 cup powdered sugar
2 ½ TBSP (yes TBSP) unflavored gelatin
½ cup cold water
1 ½ cups granulated sugar
1 cup corn syrup
¼ tsp. salt
½ cup water
1 tsp. pure peppermint extract
8 to10 drops red food color

Instructions

Generously grease bottom and sides 8-x-8 inch baking dish with baking spray; dust with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
In 2-quart saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved.
Heat to boiling; cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.
Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume.
Add peppermint extract; beat on high speed 1 minute.
Pour into baking dish, patting lightly with wet hands.
Drop food color randomly onto top of marshmallow mixture.
Pull table knife through food color to create swirl pattern over top.
Let stand uncovered at least 8 hours or overnight.
Dust cutting board with about 1 tablespoon 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.
Using sharp knife greased with butter, cut into 9 squares.
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.

Giant Peppermint Swirl Marshmallows - Sweet ReciPEAs (2024)

FAQs

What does corn syrup do in marshmallows? ›

Corn syrup pulls double duty in a marshmallow. It doesn't crystallize like sugar does, plus it actually reduces the amount of dissolved sugar that crystallizes.

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How long do homemade marshmallows last? ›

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

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Why are my homemade marshmallows not fluffy? ›

If your sugar syrup goes over 240 even a couple of degrees, your sugar will be too firm and will cause your marshmallows to be hard instead of fluffy. Keep a close eye on your thermometer and take it off the heat the second it gets to 240ºF and immediately pour into your gelatin.

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What is the purpose of adding corn syrup? ›

Corn syrup is a food syrup which is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.

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Are marshmallows good or bad for you? ›

Marshmallows are a sweet treat that many of us enjoy with hot chocolate, on top of sweet potatoes, or even shaped into peeps at Easter time. But these fluffy white puffs aren't very nutritious. Marshmallow ingredients usually include just sugar, corn syrup, and gelatin.

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Why are my marshmallows so wet? ›

If the marshmallows are too soft, soggy, wet or lack volume after setting for 4 hours or so, your sugar syrup may not have gotten hot enough OR you did not whip them long enough. Whipping times will vary quite a bit depending on your mixer.

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When to stop whipping marshmallows? ›

Continue to beat until the mixture is very stiff and has cooled to lukewarm — if you place your hand on the mixer bowl, it shouldn't be hot to the touch. This should take anywhere from 3 to 10 minutes. At the end of mixing, beat in the vanilla extract (if you're making vanilla-flavored marshmallows).

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How does corn syrup affect candy? ›

Provides Smooth Texture: Corn syrup helps to create a smooth and glossy texture in candies, ensuring that they are not grainy or gritty. 3. Adds Moisture and Shine: Beyond candy making, corn syrup can be used to add moisture and a glossy finish to dessert sauces and frostings.

What does corn syrup do in a recipe? ›

Corn syrup keeps sugar from crystallizing, a.k.a. hard sugar lumps forming in your otherwise smooth syrup, which is why you'll often see it in homemade candy or caramel recipes. Whether you're making brittle or butterscotch, adding corn syrup along with the sugar results in smooth, never-grainy caramel.

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What is the purpose of corn syrup solids in food? ›

Corn syrup solids provide a dry form of corn syrup, to provide formulating options when creating dry products such as powdered drink mixes and other dry food and pharmaceutical products.

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Does corn syrup make things sweeter? ›

This additional sweetness, along with the fact that it is cheap as compared with cane sugar, is why it is so widely used in making sodas and other packaged and processed foods.

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