No holiday is complete without a cup of hot chocolate topped with fluffy, pillowy marshmallows and these Peppermint Vanilla Marshmallows are my favourite!
This is my favourite time of year, anyone else?!
Mainly because I love baking all the holiday treats, the only problem is that there’s just not enough time, haha. My plan this year is to make and eat as many shortbread and ginger molasses cookies as possible. But first, I’m warming up with a cup of hot chocolate and topping it with homemade marshmallows! Extra marshmallows please!
These Peppermint Vanilla Marshmallows are soft, fluffy pillows of deliciousness, that melt so perfectly in a cup of hot chocolate.. I promise you’ll never want to buy the store-bought ones again. I made some last year and they are the perfect addition to a holiday party, perfect for a DIY hot chocolate station or packaged up with all your Christmas cards. And the best part.. you can make these marshmallows any flavour you want!
You can only imagine my excitement when my President’s Choice November mystery box dropped because I instantly knew I was going to make something sweet, I mean c’mon.. wouldn’t you? In the #PCBlackLabel black box were Madagascar Bourbon Vanilla Beans, Pure Peppermint Extract and Apricot Riesling Wine Jelly.
If you ever take a look in my pantry, I always have a stash of vanilla extracts, pastes and my fave.. vanilla beans! Generally vanilla beans are an expensive baking product, especially with the current vanilla shortage but these PC Black Label Madagascar Bourbon Vanilla Beans are high quality at an affordable price. I love seeing those tiny vanilla specks in custards and fresh whipped cream. Or in this case.. marshmallows!
This PC Black Label Pure Peppermint Extract is definitely a must-have for the holidays and it’s a great way to add flavour or a twist to any dish! You could add this to just about anything; hot cocoa, fresh whipped cream, eggnog, icing, brownies, milkshakes, mousse. It’s a pretty versatile ingredient and is a pantry staple!
Apricot Riesling Wine Jelly is my husband’s all-time favourite jelly flavour! I really love the sweetness of the apricot with a piece of brie or smoked cheese. It would also be delicious with pork OR perfect on a warm and flakey scone!
Okay, I’m drooling.
Here’s my Grocery List:
- PC Black Label Pure Peppermint Extract
- PC Black Label Madagascar Bourbon Vanilla Beans
- Light corn syrup
- Gelatin powder
- Granulated sugar
- Icing sugar
This Peppermint Vanilla Marshmallow recipe is super simple to make but does take a bit of patience. I admit, I’m not a patient person, at all. You’ll definitely need a stand mixer because the mixture needs to be whipped for 10-15 minutes on high to get nice and thick and fluffy!
Don’t you guys just love seeing the little black specks of vanilla in desserts? My favourite part about using whole vanilla beans.
If you’ve never worked with one, it’s very simple. With a pairing knife, split the vanilla bean in half lengthwise and with the back of the knife scrape the seeds out of both sides and add it to your baking. We’re only using the seeds for this recipe but don’t throw out the pod, I used them in my hot mocha recipe to flavour the milk and it adds the perfect hint of vanilla!
Hope you guys enjoy this recipe and make it over and over again this holiday! Make sure to head over to my Instagram to enter for a chance to receive your own PC Black Label black box next month so you can #PlayWithYourFood too! Good luck and happy baking!
Soft and fluffy homemade marshmallows
The perfect pairing with your hot chocolate this year! These peppermint vanilla marshmallows are fluffy, pillowy and so so good.
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 1/2 tsp salt
- 3/4 cup cool water divided
- 3 packets gelatin (about 7 1/2 teaspoons)
- 1 tsp PC Black Label Peppermint Extract
- 2 vanilla beans split and scraped
- 3/4 cup icing sugar sifted
Line a 9x9 square pan with parchment paper with enough to fold over and cover the top. Generously brush with an unflavoured oil like safflower or grape seed.
In the bowl of a stand mixer, add the 1/2 cup of water and sprinkle the gelatin over top. Let stand 5-10 minutes until bloomed, set aside.
In a medium saucepan, bring to a boil the sugar, corn syrup, 1/4 cup water and salt. Once it's come to a boil, let bubble for 1 minute and take off the heat.
With the whisk attachment, turn the mixer on low and slow stream all of the hot syrup down the side of the bowl. Turn the mixer on high and let whip for 10-15 minutes until it's light and fluffy. Split the vanilla bean lengthwise and with the back of the knife scrape out the seeds, Add the seeds and the peppermint extract to the marshmallows.
Brush your spatula and any tools you'll be using with oil and pour the marshmallow mixture into the square pan. It's very sticky so you will want to move quickly. Even out the top of the marshmallow making sure to push the mixture into the corners. Fold over the parchment paper and gently but firmly press the marshmallow in the pan. Let set for 2-3 hours.
Sprinkle the icing sugar over a cutting board and invert the marshmallow out onto it. Brush a knife with the oil and cut into squares. Make sure to wipe off the knife with a hot damp towel after each cut for ease of cutting. Toss the squares in icing sugar and enjoy!
- Store the marshmallows in an airtight container to keep fresh throughout the holidays!
Recipe adapted from Martha Stewart.
Thank you President’s Choice for sponsoring this post.