Peppermint Swirl Marshmallows
Inspired by techniques from America's Test Kitchen and King Arthur Baking.
Fluffy white marshmallow cubes with red peppermint swirls, served with crushed peppermint sweets.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- 23 cm square tin
- baking paper
- medium heavy saucepan
- digital thermometer
- stand mixer with whisk
- oiled spatula
- sieve
- large sharp knife
- wooden skewer
- freezer bag and rolling pin
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 142 kcal |
| Protein | 1.1 g |
| Carbohydrate | 35.5 g |
| of which sugars | 32.6 g |
| of which free sugars | 32.6 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0 g |
| Salt | 0.1 g |
Protein per 100 kcal
0.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 18 servings
Dusting
- 62 g icing sugar about 5 tbsp
- 5 tbsp cornflour
Gelatine
- 24 g beef gelatine powder or the equivalent in beef gelatine leaves
- 120 ml cold water
Syrup
- 400 g granulated sugar
- 160 g light corn syrup
- 120 ml water
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 tsp vanilla
Peppermint
- ¼ tsp peppermint
- ½ tsp red gel food colouring
To serve
- 40 g peppermint hard sweets or candy canes, crushed check the label for gelatine-free sweets
- 1
Tin. Mix the icing sugar and cornflour through the sieve. Lay baking paper in the tin, oil it lightly and dust with a third of the mixture.
- 2
Bloom. Add the cold water to the mixer bowl and sprinkle the gelatine on top; leave it for 10 min until it has absorbed the water.
- 3
Syrup. Heat the sugar, corn syrup, water and salt in the saucepan over medium heat, stirring only until dissolved. Boil for 7-9 min without stirring until the syrup reaches 116 °C.
- 4
Whip. Run the mixer on low while you pour in the syrup, aiming it at the side of the bowl. Whip on high for 10-12 min, adding the vanilla and peppermint for the final minute, until bright white, stiff, tripled and down to about 35 °C.
- 5
Layer. Spread half the mixture over the tin and dot on half the red colouring, then drag the skewer through it in loose loops. Add the rest of the mixture, dot and swirl the remaining colouring on top.
- 6
Set. Sift over another third of the dusting and leave the tin uncovered for 6 h or overnight, until firm, bouncy and not sticky.
- 7
Cut. Tip the slab onto a board dusted with the leftover mixture, cut 36 cubes with an oiled knife and coat the cut sides.
- 8
Serve. Seal the sweets in the freezer bag and crush them with the rolling pin. Scatter them around the marshmallows just before serving so they stay crunchy.
Storage
Keep in an airtight box at room temperature for up to 2 weeks. Store the crushed sweets separately.
