Print Recipe

Homemade Mint Marshmallows

Author: Roseanne Carrara, The Lunchbox Season

Ingredients

  • 2 eggs whites only
  • 1+ c cing sugar
  • 3.5 envelopes unflavored gelatin
  • 1 c cold water
  • 2 granulated sugar
  • .5 c clear corn syrup
  • a pinch of salt
  • tsp  vanilla
  • tsp mint extract
  • several drops green food colouring optional

Instructions

  • Separate egg whites from yolks. (Save yolks for another recipe.)
  • In a cold mixing bowl and with cold beaters, beat egg whites into stiff peaks.
  • Transfer the stiff-peaked whites to another bowl, cover, and refrigerate.
  • Clean the mixing bowl and beaters (unless you have a spare!)
  • Liberally grease a 9x13 pan (you can use the wrapper for the butter in the graham cracker recipe below) and liberally dust the greased pan with icing sugar.
  • Place 3.5 packets of gelatin and .5 cup of the cold water into the bottom of the mixing bowl of a stand mixer and let sit.
  • The kids will enjoy watching it become a gooey sticky alien shape.
  • Fill a thick-bottomed saucepan with that other .5 cup of cold water, the granulated sugar, corn syrup and salt.
  • Stir over low heat until the sugar is dissolved.
  • Then, boil over medium heat without stirring for approximately 10 minutes.
  • Watch for the mixture to bubble, thicken, and clear.
  • When a candy thermometer reaches 240F, remove from heat and pour on top of the thickened gelatin.
  • Mix the gelatin and sugar mixture on low for a few moments. It will be hot, so best have the adult take charge.
  • Gradually adjust the mixer to higher and higher speeds and let mix for 5-6 minutes.
  • Watch it circle round! The sugar will turn into a marshmallow fluff before your Irish eyes!
  • Add vanilla & mint extracts*, green food colouring (optional), and stiffened egg whites, and mix for another minute.
  • Use a spatula to guide the fluff into the prepared dish.  It usually spreads out evenly on its own.
  • Using a wire strainer or a mesh tea ball dust the top of the marshmallow wtih additional icing sugar.
  • Refrigerate for at least two hours, until stiffened.
  • Loosen the edges of the marshmallow with a butter knife.
  • Overturn the marshmallow onto a cutting board.
  • Use a mini- or small-sized shamrock cookie cutter to cut out of the marshmallows,
  • OR, cut the marshmallows into cubes with a large knife.
  • Dredge the sticky sides of the individual marshmallows in a bowl of icing sugar.