So I may have gotten a little carried away whilst decorating these homemade peppermint marshmallows…
And then I just couldn’t stop myself. It was bad.. as in, freeze-half-to-death-by-walking-around-outside-for-an-hour-looking-for-the-perfect-sized-twigs-to-make-arms-bad, spend-two-days-dehydrating-homemade-fruit-leather-t0-make-scarves-bad, and make-three-batches-of-marshmallows-in-order-to-get-perfectly-round-snowmen-bad. I may have been a tiny little bit obsessed?
I blame my obsession on the ubiquitous festive feeling in the air at the moment, from an amber-flamed fire roaring in the fireplace to the soft glow of the tree dotted with golden spheres of light to the festive spices imbuing the house with their sweet, fragrant aroma.
It’s also obviously the holiday season that made me eat half the batch in the space of a few minutes.. ahem.
But how could I not be infatuated with these pillowy balls of fluffy, minty, gooey goodness precariously stacked upon one another, draped with fruity scarves and dotted with those silky melted chocolate eyes? With their slight minty tingle, they’re unbelievably and adorably lovable whilst also being a seriously tasty addition to the multiple mugs of hot cocoa I consumed throughout the recipe testing process! The things I do in the name of research…
This recipe is slightly adapted from the wonderful The Urban Poser! Enjoy!
snowman peppermint marshmallows
Prep Time: 3 hours
Ingredients (a dozen snowmen)
- 1 cup water
- 2 peppermint tea bags
- 3 tbsp gelatin
- 1 cup maple syrup
- 1 tbsp vanilla extract
- 1/2 tsp peppermint extract (optional)
- arrowroot starch, for dusting
1. A few hours before you start making the marshmallows, boil the water and add the two teabags to the boiling water to infuse. Leave to cool for 2 hours, then remove and discard the teabags.
2. Prepare two lined baking sheets by dusting them generously with arrowroot starch. Prepare a piping bag with a large round nozzle.
3. Place half a cup of the cold peppermint tea in the bowl of a stand mixer and add the gelatin.
4. Add the remaining half a cup of cooled peppermint tea to a small saucepan over medium heat. Add the maple syrup to the saucepan, whisk to combine, and simmer for about 12-14 minutes, until it reaches 240F on a candy thermometer (you must use a candy thermometer here, or the recipe will not work).
5. Turn the stand mixer to high, then very, very slowly pour the very hot syrup mixture in to the bowl in a slow, steady stream. Continue beating for about 5-7 minutes, until the mixture holds a soft peak, then add in the vanilla extract (and peppermint extract, if using) and mix for another minute or so. Working quickly, transfer the mixture to the piping bag and begin to pipe round balls on top of the prepared baking sheets in three different sizes (these will be the lower body, upper body, and heads of the snowmen). I managed to pipe thirty-six balls in total (which equates to 12 finished snowmen), but it depends on how big or small you pipe them. Once finished, wet your fingers, then smooth down any peaks on top of the balls.
6. Leave to set for about three hours, then dust the balls with arrowroot starch using a sieve.
7. To assemble a snowman, take one large ball, stand a toothpick upright in the centre, then add a medium sized ball on top, which will be supported by the toothpick. Finally, add a small ball (head), then cut off any toothpick visible poking out through the head. Decorate with pieces of fruit leather and melted chocolate! Enjoy!
8. Store in an airtight container at room temperature for up to a week.