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Homemade Peppermint Marshmallows
I am excited to share with you today another way a friend of mine is using essential oils! Abbey made these delicious Marshmallows and I had to share!
Homemade Peppermint Marshmallows
Yields 25 gigantic marshmallows
Total cook time: 8 hours
(Adapted from this recipe)
Ingredients:
Butter to grease pan
1/4 cup powdered sugar
1 cup cold water
1/3 cup gelatin (5 packets)
3 cups granulated sugar
2 cups light corn syrup (or 1 cup light colored honey for healthier option*)
1/2 teaspoon salt
1 cup water
5 drops YL peppermint essential oil
6-8 drops red food coloring
Directions:
1. Grease an 8×8 glass baking dish with the butter and then sprinkle about 1 tablespoon of powdered sugar so it is covering the dish. In a large mixing bowl, mix 1/3 cup of gelatin over 1 cup of cold water and set aside.
2. In a large saucepan, combine granulated sugar, corn syrup (or honey), salt, and water. Stir this mixture on medium-low heat until all the sugar has dissolved, and then bring it to a boil. Once it is boiling, turn it down to medium-high heat and don’t stir until it reaches 240°F. Or if you don’t have a candy thermometer, cook it until the mixture turns into a pliable, gel-like ball when placed in cold water. (That is how I always test it. You will know your mixture is getting to the correct temperature because the bubbles start getting viscous and are slow to pop.)
*If you decide to make your marshmallows with honey, be aware that honey tends to burn more quickly and will harden very easily, so make sure you are keeping a watchful eye! I made a batch with honey and one with corn syrup, and I do have to say the corn syrup is a little more forgiving, and gives fluffier, lighter marshmallows.
3. Pour the syrup gently into the gelatin and begin by mixing on low speed for about 5 minutes. Once it starts to thicken, add in your peppermint essential oil and food coloring. Turn the speed up to high until it has doubled in size and becomes thick. Pour into the baking dish and allow it to set for 8 hours or overnight.
4. Once the marshmallow has set, dust a cutting board or pan with powdered sugar and gently pull the marshmallow mold out. Cut five, 1 1/2 inch wide rows with a pizza cutter until you have 25 marshmallows. Dust all of the sticky sides in powdered sugar. And voilà! You have the most delicious treat in the world. Store in a cute jar or container and display them proudly on the counter because they are as beautiful as they are delicious.
Post by Abbey of Along Abbey Road
*** Any suggestions made on this blog are very specific to Young Living essential oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently on medication, please DO NOT STOP. This is just how I make & do things. you must make informed decisions for yourself and your own family.
“We are starting our journey with Essential Oils and have done our own research on the purity of oils. I am confident in using oils in our recipes because we only use Young Living. They are beyond organic and never use pesticides, herbicides or any harmful chemicals. Their soil has never been exposed to them as well. I don’t suggest ever using any other oil for ingestion because I don’t know of their purity. “
December 20, 2014
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