Do you know that I still haven’t gotten my Christmas tree. We fully decorated our house a couple days after Thanksgiving. The Christmas lights went up December 1st. I even already sent out our Christmas cards. But yet there is a blank spot in our front room with wrapped presents on the floor, but no tree.
We have a little tradition in our family where we make a whole night out of picking our Christmas tree. My husband and I get together with my sister-in-law and her husband and we go Christmas tree shopping, drink hot chocolate, decorate our trees, and make gingerbread houses. It’s a fun night that we look forward to every year.
However, this year was a little different. The timing was just never right. But last week we planned to finally get our Christmas tree.
I always like to bring a treat for us to enjoy while were decorating our Christmas trees. I had just whipped up a batch of these Peppermint Swirl Marshmallows earlier that week and I still had some left over. So I thought that these would make the perfect treat to dunk into our hot chocolate.
Homemade Marshmallows are one of my favorite candies to make. They’re so easy to make and the outcome is always fantastic. At first I was intimated to make them, but after the first try I quickly realized that they are much easier than they look. Just follow the directions and you’re set!
To make these marshmallows more festive for Christmas-time I added Peppermint Extract and a beautiful red swirl design on top. It’s a small addition to the marshmallows, but it really adds a nice touch.
Unfortunately we never ended up getting our tree last week, but we were still able to enjoy these delicious marshmallows. I actually still have some left in our refrigerator right now. This recipe makes up a large batch of marshmallows, but they keep beautifully and last for quite some time.
And I’m making another batch this week and I’m super excited. Enjoy!
Oh and good news – We’re getting our Christmas tree today!
Homemade Peppermint Swirl Marshmallows
For Printable Recipe, Click here!
Makes: About 50 1-inch Marshmallows
3 ½ Envelopes Unflavored Gelatin
1 cup Cold Water
2 cups Sugar
½ cup Light Corn Syrup
¼ tsp. Salt
2 Egg Whites
1 teaspoon Peppermint Extract
1 tablespoon Red Food Coloring (Liquid)
Confectioners sugar for dusting the pan and marshmallows
Oil the bottom and sides of a 9” square baking pan. Dust the bottom and sides of the pan with confectioners sugar. Set aside.
In the bowl of a stand mixer, combine the gelatin and ½ cup of the water. Let it sit until the gelatin completely dissolves in the water.
In a heavy-duty saucepan, combine the sugar, corn syrup, other ½ of water, and salt. Stir the mixture over low heat until the sugar dissolves. Increase the heat to medium and heat the mixture until it reads 240 degrees F on a candy thermometer. This took about 20 minutes on my stove. But it may take shorter or longer depending on your stove.
Once the mixture reaches 240 degrees F, pour it over the gelatin mixture and stir until the gelatin dissolves. Beat the mixture on medium-high until it at least doubles in volume. The mixture will become thick and white and look like melted marshmallows. It takes about 8-10 minutes.
While the mixture is whipping up, whip the egg whites (in another bowl) until stiff peaks form. Use a hand-held mixer to whip the egg whites. However, if you don’t have a hand-held mixer, you can use your hands and normal whisk – this will take a lot of elbow grease. You can also whip up the egg whites in your stand mixer before starting the whole marshmallow process.
Add the beaten egg whites and peppermint extract into the sugar mixture, and mix until combined. Carefully pour the mixture into the baking pan. You won’t be able to pour the whole mixture into the pan (some of it will be stuck on the sides of the bowl). Spread the mixture as evenly as possible. Drizzle the red food coloring on top of the marshmallow. Use a butter knife to swirl the red food coloring into the marshmallows. There is no trick to this, just make random swirls in the marshmallow; the red food coloring will follow your knife and create a beautiful design. Sift confectioners sugar on top of the marshmallow. Chill in the refrigerator for at least 5 hours.
Run a butter knife around the sides of the pan and invert the marshmallow on a clean cutting board. The marshmallow will not fall out; you will have to use your fingers to lift the sides of the marshmallow to get it out of the pan. Using a sharp, large knife, cut the marshmallows into 1-inch squares. Roll the marshmallows in confectioners sugar. Store in an airtight containers for up to a week. Enjoy :)!