Today is only the middle of August, but Christmas is on its way and I’m ready to try making some new treats. Making and dehydrating peppermint marshmallows is at the top of my Christmas-making list, but I want to make my own flavored marshmallows for that.

The following looks like a good recipe to try for making homemade marshmallows:

Homemade Peppermint Marshmallows Ingredients:

1/2 cup cold water
3 envelopes unflavored Knox gelatin (0.25 oz each)
2 cups granulated sugar
2/3 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 teaspoon pure peppermint extract
red gel or paste food coloring
Powdered sugar

“1. Pour 1/2 cup water into the bowl of an electric stand mixer. Sprinkle all three packages of gelatin over the water and let sit for 10 minutes.

“2. Lay plastic wrap both directions in an 8×8 pan, completely lining the pan, and making sure corners and edges are pressed against the sides of pan. (so your marshmallows have a uniform shape) Coat the plastic with cooking spray. Set aside for later.

“3. In a smallish saucepan, using a wooden spoon or wire whisk, combine sugar, 1/4 cup water and corn syrup. Set over a high heat and stir continuously until mixture comes to a full rolling boil. By the time this happens, the sugar will be dissolved, and this should take about 4 minutes. Don’t worry about the time, just get your mixture to a quick full boil. Set a timer for 1 minute, then remove spoon, and let mixture cook without stirring for 1 full minute. Watch pot to be sure it does not boil over, and lower heat a bit if necessary. Remove from heat.

“4. Using the whisk attachment, turn your mixer on lowest speed, (gelatin will be lumpy) and slowly pour the hot cooked syrup into your bowl, letting the syrup run down the inside of the bowl. Add salt to hot mixture. Slowly increase the speed of the mixer until it is beating at highest speed. Let this beat for at least 10 minutes. Your mixture should be fluffy and white, and the bowl by now should be warm to the touch.

“5. Reduce speed to low again, add enough red food coloring to desired shade of pink. Add vanilla and peppermint extracts. Increase speed again and let the food color and extracts blend at high speed for another 1-2 minutes, approximately. ( If you prefer vanilla marshmallows, add 1 tablespoon of vanilla and omit peppermint extract.)

“6. Grease a rubber spatula, and pour marshmallow into prepared pan, scraping sides of bowl. Smooth the top and let sit uncovered until room temperature. Spray a piece of plastic wrap on one side and cover cooled marshmallow to seal top. Let sit for several hours or even the next day, or longer, if needed. 7. When ready to cut your marshmallow, dust a counter or cutting board with a generous amount of powdered sugar. Unwrap and remove from pan and set on sugar. Dust top with sugar. Take a long, sharp knife and cut straight through marshmallow, until you have several strips. Roll the cut edges in the powdered sugar. Cut these strips into squares. Again, coat cut edges with sugar. Store in airtight container.” Pamela’s Favorite Recipes

Homemade Marshmallows are an Excellent Christmas Gift, and Dehydrated Homemade Marshmallows A Special Gift Preserved:

How to Dehydrate Marshmallows