Super easy Homemade Marshmallows with Dairy Free Peppermint Bark!
Ingredients
- 3 (21g) packages unflavored gelatin
- 1 cup (250mls) ice cold water, divided
- 1.5 cups (340g) white sugar
- 1 cup (250mls) light corn syrup (UK readers can use glucose syrup)
- ¼ tsp kosher salt
- 1 tsp vanilla extract
- ¼ cup (62mls) powdered sugar
- ¼ cup (62mls) cornstarch
- 12 oz (340g) white chocolate
- 8 (or more) candy canes, crushed
Instructions
- READ THE NOTES FIRST!
- Place the gelatin powder into the bowl of a stand mixer (with the whisk attachment) along with ½ cup of ice cold water.
- In a pan combine the remaining ½ cup water, sugar, corn syrup and salt. Place over medium high heat and cook for 3 to 4 minutes. Continue to cook for another 7 – 8 minutes, you will need a candy thermometer to to tell you when the mix reaches 240f, when it does remove from the heat right away.
- Turn the mixer on to the lowest speed and then slowly pour the hot sugar syrup down the side of the bowl into the gelatin, when all the syrup has been added turn the mixer speed up to high.
- You will need to continue mixing for approximately 12 to 15 minutes, the mixture will be thick and still warm.
- If you want to add food coloring you can add a couple of drops after the mixture has cooled down a little, perhaps after five minutes or so, but be careful as you don’t need much.
- Add the vanilla extract during the last minute of mixing.
- While the marshmallows are being mixed you will need to get the pan ready for them.
- You can use a spray oil to lightly coat the inside of the 9×13 pan, or you can lightly grease it with a napkin or paper towel.
- Take your candy canes and put them in a small back and crush them, you want small pieces but you don’t want them to turn to dust.
- In a separate bowl combine the sieved cornstarch and powdered sugar and mix, now you want to add a good deal of it to the pan and move it around (this can get messy!) so that the inside of the pan is evenly coated with the powdered sugar mixture and ready for the marshmallows.
- Pour the excess powdered sugar back into the bowl as you will need it to toss the marshmallows in later.
- When the marshmallow are fully whipped you will need to pour the mixture into the prepared pan and using a spatula or similar you can smooth it out in the pan. It will be very sticky!
- Leave the mixture for at least four hours or more until it is ready to cut up, do not put it in the fridge as it is too humid.
- I usually just peel the whole slab of marshmallow out onto a large cutting board and cut it into pieces with a large sharp knife, but a pizza cutter works too. You can cut it whatever size you want.
- Put the cut pieces of marshmallow into a bowl with the remaining powdered sugar mix and toss carefully to coat them and stop them sticking together.
- Now melt your white chocolate in a bowl according to instructions.
- Take a piece of marshmallow, dust off excess powdered sugar and dip one end of it into the melted chocolate and then into the crushed candy canes, place it onto parchment paper until the chocolate is hard.
- Store in an airtight container.
Notes
1. You will need a candy thermometer and 9×13 pan to put the marshmallow mix into.
2.Ideally you should have a stand mixer to make this. When you whip up the sugar and gelatin mixture it becomes very thick and sticky and would require some effort to keep it going with a hand held mixer, you also need to be mixing it for about 15 minutes so just bear that in mind if you want to attempt it without a stand mixer.
3. I used King David Dairy Free White Chocolate coins as I read several reviews and they came up with the best taste. Here’s a link to all Amazon’s Dairy Free White Chocolate listings, if they have it in stock you will see it there.
3. I used King David Dairy Free White Chocolate coins as I read several reviews and they came up with the best taste. Here’s a link to all Amazon’s Dairy Free White Chocolate listings, if they have it in stock you will see it there.
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