Crunchy mint marshmallows

These rich crunchy mint marshmallows They are easy to make and you will have a delicious treat with which to surprise everyone.

The crunchy mint marshmallows have a mild mint flavor, but if you want to intensify it, add a little peppermint extract to the syrup. A small amount of peppermint extract will give it an extra hint of flavor.

The color of the crunchy mint marshmallows is given by the caramels. If you use candies without color you can add a few drops of baking food coloring.

Crunchy mint marshmallows

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Crunchy mint marshmallows

Ingredients

  • 21 g unflavored gelatin
  • 1 cup cold water, to use divided
  • 1½ cup white sugar
  • 1 cup corn syrup
  • ⅛ teaspoon of salt
  • ½ cup spearmint hard candies, crushed
  • Powdered sugar for garnish

Crunchy mint marshmallows

How to make crunchy mint marshmallows

  1. Place the gelatin in a large bowl along with ½ cup of cold water. Set aside.
  2. Grease a 22 cm mold, preferably glass or ceramic. Reserve.
  3. In a small saucepan combine the sugar, corn syrup, salt, and the remaining ½ cup of cold water.
  4. Cook the mixture over medium heat, stirring, until the sugar dissolves.
  5. Raise the heat to high and cook, without stirring, until the syrup is thick. Get out of the fire.
  6. With the mixer on low speed, slowly pour the syrup into the softened gelatin.
  7. Increase speed to high and beat until mixture has doubled in size and is very thick, fluffy, and sticky. It takes between 5 and 10 minutes depending on the mixer and the accessory you use; A stand mixer with the whisk attachment will work faster than a hand mixer equipped with the whisk. The mixture should be cool enough that you can spread it in the pan without burning your fingers. Don't let the marshmallow get so thick that it forms a stiff ball inside the wire whisk.
  8. When the marshmallow is completely whipped, add the crushed peppermints and stir until well blended.
  9. Spread marshmallow into prepared pan; it is best to use a greased spatula.
  10. Use your wet fingers to smooth and flatten the marshmallow in the pan.
  11. Sprinkle the powdered sugar on top and let it sit for several hours (or overnight) before slicing the marshmallows.
  12. To remove it from the mold, run a greased knife around the edge to detach it and turn the mold over.
  13. Use a greased knife or cookie cutters to make squares or shapes you like.
  14. Serve the crunchy mint marshmallows.

How long can these marshmallows be kept?

Airtight marshmallows will last up to 1 week at room temperature.

What can be substituted for corn syrup?

You can substitute it for a sugar syrup made with 3 cups of sugar, 1 cup of water and 1 tablespoon of lemon juice, simmered until the sugar dissolves completely and is a thick syrup.

Crunchy mint marshmallows

Crunchy mint marshmallows

These rich crunchy mint marshmallows They are easy to make and you will have a delicious treat with which to surprise everyone.
Preparation time 20 min
Cooking time 10 min
Total time 30 min
DIsh Dessert
Kitchen International
Calories 315 kcal

Ingredients
  

  • 21 g unflavored gelatin
  • 1 cup cold water, to use divided
  • cup of white sugar
  • 1 cup corn syrup
  • cdta of salt
  • ½ cup hard peppermint candy, crushed
  • Powdered sugar for garnish

Elaboration step by step
 

  • Place the gelatin in a large bowl along with ½ cup of cold water. Set aside.
  • Grease a 22 cm mold, preferably glass or ceramic. Reserve.
  • In a small saucepan combine the sugar, corn syrup, salt, and the remaining ½ cup of cold water.
  • Cook the mixture over medium heat, stirring, until the sugar dissolves.
  • Raise the heat to high and cook, without stirring, until the syrup is thick. Get out of the fire.
  • With the mixer on low speed, slowly pour the syrup into the softened gelatin.
  • Increase speed to high and beat until mixture has doubled in size and is very thick, fluffy, and sticky. It takes between 5 and 10 minutes.
  • When the marshmallow is completely whipped, add the crushed peppermints and stir until well blended.
  • Spread marshmallow into prepared pan; it is best to use a greased spatula.
  • Use your wet fingers to smooth and flatten the marshmallow in the pan.
  • Sprinkle the powdered sugar on top and let it sit for several hours (or overnight) before slicing the marshmallows.
  • To remove it from the mold, run a greased knife around the edge to detach it and turn the mold over.
  • Use a greased knife or cookie cutters to make squares or shapes you like.
  • Serve.
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