PEPPERMINT MARSHMALLOWS
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
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
PEPPERMINT MARSHMALLOWS
Looking for a beautiful holiday treat to add to your repertoire this year? These peppermint marshmallows are just the thing! Fun to make, great to gift, and delicious to eat on their own or in your favorite cup of cocoa.
Provided by Dotdash Meredith Creative
Time 8h25m
Yield 36
Number Of Ingredients 13
Steps:
- Add gelatin to water Place the water in a small microwave-safe bowl and add the gelatin powder to it. Stir and set aside for the powder to absorb the water.
- Cool: Set the pan aside in a cool and dry place for 8 hours.
Nutrition Facts : Calories 65 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 16 mg, Sugar 16 g, Fat 0 g, ServingSize 36 marshmallows, UnsaturatedFat 0 g
PEPPERMINT MARSHMALLOWS
Make simple but delicious peppermint marshmallows for a sweet treat -- and irresistible stocking stuffer -- this holiday season. Also Try:Vanilla Marshmallows
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 16
Number Of Ingredients 8
Steps:
- Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.
- Add peppermint extract and mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.
- Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed a sharp knife. Place confectioners' sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat. Marshmallows can be stored in an airtight container up to 3 days.
PINK PEPPERMINT MARSHMALLOW CLOUDS
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
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.
PEPPERMINT MARSHMALLOW SAUCE
I am such a sucker for marshmallow cream! I also love mint. Even though this is really rich and sweet, it is deeelish! I love marshmallow cream spread on graham crackers for a snack, so for an extra special treat, I make this.
Provided by Redneck Epicurean
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In medium saucepan, cook corn syrup and butter over medium heat until mixture comes to a boil, stirring constantly.
- Cook 5 minutes, stirring constantly. Cool for 5 minutes.
- Stir in Marshmallow Crème, blending well. Gradually add half-and-half, stirring until mixture is smooth and fold in crushed candy.
- Serve warm or cool and store the leftovers in the refrigerator.
Nutrition Facts : Calories 891.9, Fat 24.8, SaturatedFat 15.3, Cholesterol 68.2, Sodium 302.1, Carbohydrate 173, Fiber 0.1, Sugar 79.8, Protein 2.8
PEPPERMINT MARSHMALLOWS
Very good in a cup of Hot chocolate which with the weird weather i'm thinking about even in May. Not a quick and easy recipe but sooo much better than store bought marshmallows and not difficult at all.
Provided by JanetB-KY
Categories Candy
Time 4h
Yield 54 pieces
Number Of Ingredients 7
Steps:
- Into a small bowl, sift together the confectioners sugar and the cornstarch; line a 13X9 inch baking pan with non stick foil and spray foil with non stick cooking spray; sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat the pan; set the rest of the mixture aside for later.
- Place 2/3 cup water in a large bowl; sprinkle with gelatin; let soften for five minutes.
- In a medium heavy bottomed saucepan, heat sugar, corn syrup, candy pieces and salt over medium heat until sugar and candy pieces are dissolved, stirring occasionally; slowly mix into bowl with gelatin.
- Beat gelatin/sugar mixture on high speed with electric beater until light and fluffy, about 15 minutes; spread into prepared pan and smooth top; dust with 2 tablespoons of the reserved sugar/cornstarch mixture and let set at room temperature for 2 hours.
- Lift marshmallow block from pan using foil; with a wet knife, cut into six squares.
- Spread remaining sugar/cornstarch mixture onto a baking sheet; invert marshmallow blocks onto baking sheet and cut each square into 9 smaller squares.
- Toss marshmallows in sugar/cornstarch mixture ans set on a pan to set for an additional hour; store loosely covered at room temperature.
Nutrition Facts : Calories 39.2, Sodium 8.6, Carbohydrate 10, Sugar 7.2, Protein 0.2
PEPPERMINT MARSHMALLOWS
may change flavors and food colorings..think I found these in a Martha Stewart magazine, of course, but they sure looked pretty..would like to try my hand at them and give as gifts during Christmas holidays with a jar of homemade hot chocolate
Provided by grandma2969
Categories Candy
Time 3h15m
Yield 9 marshmallows
Number Of Ingredients 6
Steps:
- Coat an 8" square pan with pan -- line bottom with parchment paper, coat paper with spray and set aside.
- Put sugar, corn syrup and 3/4 cup water in small pan. Cook over medium heat, stirring till sugar is dissolved --
- Stop stirring. Just as mixture comes to a boil -- raise heat to medium high. Cook till mixture registers 360° on candy thermometer.
- Meanwhile sprinkle knox (unflavored) gelatin over 3/4 cup of water. Let stand 5 minutes to soften.
- Set bowl with gelatin mix over a pan of simmering water.
- Whisk constantly until gelatin is dissolved.
- Remove from heat and stir in extract and set aside.
- Beat egg whites in bowl of mixer till stiff, but not dry.
- Whisk gelatin mixture into sugar mixture, with mixer running -- gradually add to egg whites.
- Mix on high speed till very thick for 12-15 minutes.
- Pour mixture into lined pans.
- Working quickly, add drops of red food coloring and creat a marbelized effect -- using a toothpick.
- Let stand at room temperature about 3 hours.
- Cut into squares.
- Not sure on the cooking time. When I get around to make these, Iwill post any changes I can, but honestly these marshmallows looked awesome -- can imagine using other flavors like butterscotch, etc.
Nutrition Facts : Calories 224.4, Sodium 36.6, Carbohydrate 46.1, Sugar 45.1, Protein 11.4
EASY PEPPERMINT MARSHMALLOWS
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
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
EASY PEPPERMINT MARSHMALLOWS
Enjoy these colorful marshmallow candies flavored with peppermint - perfect dessert to be served at your next party.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h20m
Yield 77
Number Of Ingredients 10
Steps:
- Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; 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 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 Marshmallow, Sodium 10 mg, Sugar 6 g, TransFat 0 g
PEPPERMINT STICK SAUCE
This pepperminty sauce is one of my favorite Christmas gifts to give. I package it in a decorative jar, then add a container of chopped nuts to sprinkle over the topping.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 cups.
Number Of Ingredients 3
Steps:
- In a large saucepan, combine all ingredients. Cook over medium-low heat until mixture is smooth and candy is melted, stirring occasionally. , Pour into small airtight containers. Store in the refrigerator. Serve warm over ice cream or cake.
Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 12mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
MARSHMALLOW AND PEPPERMINT BARK RECIPE
Make an easy, giftable treat this holiday season with this Marshmallow and Peppermint Bark Recipe. All you need is four ingredients and 10 minutes to prep this crunchy and festive peppermint bark recipe, complete with soft, chewy and sweet marshmallows.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 18 servings
Number Of Ingredients 4
Steps:
- Spread white chocolate into thin layer on waxed paper-covered baking sheet. Refrigerate 10 min.
- Cover with semi-sweet chocolate; sprinkle with remaining ingredients.
- Refrigerate 4 hours or until firm. Break into pieces or cut into shapes with cookie cutters.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 2.835 mg, Sodium 15 mg, Carbohydrate 23 g, Fiber 0.8996 g, Sugar 20 g, Protein 2 g
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