and since I’ve already screwed with my chances of not gaining weight for the holidays I’m going to share the recipe 😉
Original basic marshmallow recipe here.
Add 1/4 teaspoon of peppermint extract at the same time you add the vanilla.
For a softer, almost melt in your mouth, marshmallow whip for the lesser amount of time (I barely did 10 minutes for this batch).
For a firmer “holds up better to toasting for s’mores” marshmallow whip for an extended period of time, 15minutes minimum, upwards of 20 reported by commenters on Facebook.
Its surprisingly easy to make these btw. Â You’ll need a candy thermometer (or a solid understanding of how to tell the candy stages apart), and you really do want a stand mixer, but you could do it with a powered hand mixer if you wanted, though you’d have to be extra sure of your prep ahead of time and you might need an extra set of hands for the mixing of the sugar syrup and the gelatin. Â The only strict part is the pulling them off the stove at the right temp part. Â And the only pain in the butt part is the cutting them apart and keeping them from sticking to everything part. Â Btw, I never have cornstarch on hand, I always just use extra powdered sugar.
I got 2lbs of marshmallows out of this batch…….