White Chocolate Peppermint Marshmallows
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 dozen
 
Ingredients
  • For the gelatin:
  • ½ cup cold water
  • 0.75 ounces (3 packets total) unflavored gelatin
  • For the syrup:
  • 2 cups granulated sugar
  • ¼ cup light corn syrup
  • ¼ teaspoon salt
  • ½ cup water
  • For whipping:
  • 1 teaspoon peppermint extract
  • Red food coloring, if desired
  • 5 ounces white chocolate chips
  • For dusting:
  • ½ cup confectioner's sugar
  • ¼ cup cornstarch
Instructions
  1. Line an 8x8 inch baking pan with parchment and lightly spray with non-stick cooking spray.
  2. Add cold water to the bowl of a stand mixer and sprinkle gelatin over the top. Stir a little to combine, and allow gelatin to bloom while you make the syrup.
  3. Meanwhile, start the syrup. In a heavy bottomed saucepan, add sugar, corn syrup, salt, and water. Bring to a boil over medium to medium high heat. Once boiling, do not stir. Place a lid on the mixture, and allow to boil gently for about 2-3 minutes until sugar is dissolved. Remove lid and check temperature with a candy or food thermometer. Continue to gently boil without stirring until temperature reaches 242 degrees F. Remove from the heat, and allow for cool for about 1-2 minutes until no longer bubbly.
  4. Turn your mixer (with the bloomed gelatin mixture) to a medium speed. Carefully pour the syrup mixture into the gelatin in a slow, steady stream along the side of the bowl. Once all the syrup is added, increase speed to medium high. Continue to beat until marshmallow is very light and fluffy and cool to the touch.
  5. Add peppermint extract and mix to combine. Fold in food coloring, if using, starting with just one or two small drops and adding more if desired. If you want a swirled appearance, only stir a few times so color remains unevenly distributed. Melt white chocolate chips in a small microwave safe bowl, heating in 15-30 second intervals, stirring in between, until melted but not hot (chocolate may feel warm but should not be too hot to the touch; allow to cool for a minute if too hot). Drizzle chocolate over the marshmallow and gently fold a few times to swirl in chocolate. Pour mixture into prepared pan, and spread evenly.
  6. To dust the marshmallows, sift together confectioner's sugar and cornstarch in a medium bowl. Using the sifter, dust some of the mixture over the top of the marshmallow in a thin even layer. Let sit at least 4 hours or overnight to set. Reserve remaining dusting powder.
  7. Remove marshmallows from the pan onto a cutting board lightly dusted with cornstarch mixture. Cut into squares. Gently toss cut marshmallows with dusting powder (in batches) to lightly coat cut sides. Serve or store in an airtight container.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/white-chocolate-peppermint-marshmallows/