Minty Marshmallows
LISA GRENTZ, MS, RDN, CD/LDN, FAND
Our previous post highlighted the seasonal flavors of chocolate and peppermint and featured a recipe for rich and creamy peppermint hot cocoa. If you’re thinking, “You know what would have made that even better, some peppermint marshmallows”, well you’re in luck as this week we share how to make light and springy homemade marshmallows. These fluffy peppermint marshmallows are a must add topping for your next cup of cocoa.
These homemade peppermint marshmallows are made primarily with date paste. Dates are a naturally sweet fruit that provide a wonderful source of fiber, manganese, B vitamins, potassium, and probiotics making this recipe variation of marshmallows a healthier alternative to their store-bought counterpart.
So, what are you waiting for? Turn up the holiday music while preparing a batch of peppermint marshmallows. These festive treats can be enjoyed on their own or used as a delicious hot cocoa topping.
Once prepared, the marshmallows can be cut into traditional squares, or you can add a festive touch by using holiday cookie cutters to cut them into different shapes. Extra marshmallows can be packaged and gifted to friends and neighbors.
Peppermint Marshmallows
Makes: ~30 marshmallow squares
1 cup water (divided)
¾ cup date paste*
¼ cup pure maple syrup
3 Tbsp. unflavored gelatin
Pinch of salt
¼ tsp. peppermint extract
Instructions
*To make date paste, add 3 cups of water to a glass bowl and bring water to a boil in the microwave. Place 15 large or 20 small pitted medjool dates in the bowl of hot water and let sit for 10 minutes to soften. Using a large slotted spoon, remove dates from the water and place them, along with 1 cup of the soaking water, into a blender or food processor and process on high until smooth, about 3 minutes. Store leftover date paste in a sealed glass jar in the refrigerator for up to 3 months.
Line a 13-inch X 9-inch baking dish with parchment paper and set aside.
In a small saucepan, combine ½ cup water with the date paste and maple syrup and bring mixture to a vigorous boil over medium heat. Using a candy thermometer, bring mixture to 240 degrees F, which will take about 10 minutes.
While the mixture is heating, pour the remaining ½ cup of water into the bowl of a stand mixer then sprinkle the gelatin over the top. Let sit for 5 minutes to allow the gelatin to “bloom” (this occurs when gelatin starts to thicken and absorb the water, resembling jelly).
Using the whisk attachment, turn mixer to low then slowly pour the hot date and maple mixture down the side of your mixing bowl. Increase mixing speed to high and mix for 5 minutes. Add salt and peppermint extract then continue beating on high for another 4-5 minutes, until the mixture is glossy and forms soft peaks.
Working quickly, use a spatula to transfer the marshmallow mixture into the prepared dish. Allow mixture to rest on the counter for 4 hours.
Once the marshmallows have set, use the parchment paper handles to remove from the dish and place on a cutting board. Cut into 1-inch squares. Store in an airtight container for up to 1 week.
Notes
One variation is to replace the peppermint extract with vanilla extract then once the marshmallows have set, lightly coat them with finely shredded coconut for a fun holiday treat.