International Delight: Happy Holidays and some homemade Marshmallows!

When we got our latest assignment at International Delight team which involved their new holiday seasonal flavors (Peppermint Mocha, Sugar Cookie, Pumpkin Spice and White Chocolate Raspberry, not to mention their new Egg Nogs and Hot Chocolate) I knew I wanted to do a riff on a homemade marshmallow! Cause what goes better in hot chocolate or coffee than a big fat marshmallow? Nothin’, I tell you!

I scoured the internets to research how to make marshmallows because a few years ago I attempted to make these homemade and the results were a bust to say the least! So somewhere between Betty Crocker and Butter Baked Goods I ended up with my own improvised Peppermint Mocha Marshmallow Recipe.

First into the mixer, put your unflavored gelatin and half the Peppermint creamer (if you want to create your own flavor, omit the creamer and use water and flavors of your own) and set aside to mingle and marry for a bit.

Look at this bad boy. This KitchenAid mixer is older than I am. When my mom decided to upgrade to a newer, bigger version, I GLADLY scooped up this vintage workhorse. To make the marshmallows, some sort of stand mixer with whisk attachment is necessary. This white goop has to be whisked for a good 10-12 minutes. I haven’t tired a hand mixer but possibly?

Next, on the stove add the other half of the Peppermint Creamer, the sugar, the salt and corn syrup. No one said this was on Weight Watchers! Bring it to a rolling boil (240/soft ball on a candy thermometer if you have one), then let bubble and boil for a minute. The liquid should come to the soft ball consistency.

Then take your life into your own hands and bring the bubbling mixture to your mixer containing the gelatin and liquid. Give the mixer a quick go round to incorporate the gelatin and liquid, then SLOWLY and VERY CAREFULLY pour it down the side of the bowl and mix it up.

Time to pour these babies into a prepared pan
Then cause I wanted to add a little pizzazz (jazz hands emoji) I added about 8-10 drops of red food coloring and then pulled a butter knife through to create this marbling effect. FANCY!

Because this is melted sugar this stuff get’s EVERYWHERE!! Let’s just say I had to spend a few minutes with hot water and a sponge on my phone case, my stove, my pots and my shirt. But my oh my it’s soooo good I even attempted to lick the bowl.

Homemade Peppermint Mocha Marshmallow Recipe

1 Cup International Delight Peppermint Mocha Creamer (can be subbed for water or other flavored liquid)
3 Envelopes Unflavored Gelatin
1 3/4 Cups Granulated Sugar
1/2 Cup light Corn Syrup
1/2 teaspoon Salt
1 teaspoon Vanilla (can also be subbed for other extracts of your choosing, if so add use 2 tablespoons)
Powdered Sugar and Dusting Sugar to coat marshmallows
Optional: 8-10 drops of food coloring (red in this case) for a marbling effect.

9×9 pan, buttered WELL. And I mean WELLLLL.

Directions:

1. In a Stand Mixer with whisk attachment pour 1/2 cup liquid, add gelatin on top. Set aside
2. In a pan on the stove, add remaining 1/2 cup liquid, sugar, corn syrup, salt over high heat. Bring to rolling boil or 240 degrees on a candy thermometer. Cook for 1 minute. Liquid should be at the Soft Ball state.
3. Turn mixer on for a few spins to incorporate gelatin and liquid. Now add SLOWLY, the hot sugar mixture down the side of the bowl until fully incorporated. This will be really hot and possibly get everywhere, please follow Edward’s instructions for Bella and “Be safe.”
4. Bring mixer up to high and let whip for 10-15 minutes or until mixture triples in size. Scrap the sides  of the bowl occasionally. Stop mixer and add vanilla. Beat for another minute.
5. Pour the mixture into the prepared dish and spread evenly into the pan. If you want to add faux candy stripes add a few dots of food coloring onto the mixture. Run a butter knife through the mixture to marble.
6. The mixture will start setting quickly, so work fast!
7. Leave marshmallows out to set at least 4 hours or overnight at room temperature.
8. Once the marshmallows have set, loosen the edges with a knife and attempt to transfer out of the baking dish but either inverting it or taking the slab out whole.
9. Use a buttered knife to cut into 1 inch pieces. Dust the cut marshmallows in powdered sugar and dusting sugar.
10. EAT!!

Has anyone made marshmallows? 

Make more Recipes from That’s Normal

This conversation is sponsored by International Delight. The opinions and text are all mine. Comments submitted may be displayed on other websites owned by the sponsoring brand.

This conversation is sponsored by International Delight. The opinions and text are all mine.