A recipe for Boozy Peppermint Marshmallows. These adult marshmallows are made with vanilla vodka and peppermint schnapps for a fun holiday DIY gift. Recipe is for ages 21+. I’ve add a non-alcoholic version to the recipe.
This post contains affiliate links, links made from these links goes into the upkeep and management of this website. Thank you for support, Elle Talk.
It’s that time of year again when I share my DIY holiday gift. I keep to a theme of boozy treats that can be easily wrapped up and shared with friends and family. Last year, I made these Bailey’s Candy Truffles filled with dark chocolate and blackberry white chocolate ganaches. I’m sticking with the candy theme again (and unintentionally the same food styling props, ha) and I am SO excited to share this one. It’s SO SO SO good. This year’s DIY holiday treat is Boozy Peppermint Marshmallows. Yup, these marshmallows have been whipped with alcohol for a fun take on a classic favorite. Can you say hello boozed up s’more, hot chocolate, and coffee? Because I can! Not…that I’ve tried them in all of the above. No..not at all. I have not gone completely marshmallow crazy…okay I’ve gone completely marshmallow crazy. You will too though!
These mallows are perfection and a fun way to give a homemade gift this year. If you’ve never made homemade marshmallows you’re in for a treat. I use to think I didn’t like marshmallows until I had homemade. They are whipped up in a stand mixer stand mixer to make them light and melt in your mouth. Store bought just doesn’t d that. Now, don’t get intimidated by the recipe. Though it looks long and extensive after the first time you do it, you’ll be able to do it by memory, it’s that easy. I’ve just used a lot of details to make sure you get the right texture.
Now, I have done things a bit different on this post. I typically share process photos but there are two things to know about making marshmallows. You need to be very careful when making/handling the sugar syrup, it’s hot stuff! It will burn you if you get it on you. You have to work quickly once the marshmallows are whipped or you won’t be able to move them! So since this recipe does need your undivided attention at times and can be time sensitive, it just wasn’t going to happen with the photos. With that said, I’ve got some marshmallow tips to ensure you get perfect boozy marshmallows every time.
TIPS FOR PERFECT MARSHMALLOWS
1. Be generous with your dusting. Once your marshmallows have been made they are sticky! Once the have set they are sticky still! Dusting them lets them be handled without causing sticky fingers and sticking to each other. I use a ratio of 3:1 of sugar to corn starch.
2. If it’s very humid where you live be generous with your dusting. Marshmallows need a specific balance of liquid to air. If you find your marshmallows are dense after setting. Use a teaspoon less of water in the blooming of the gelatin the next time you make them.
3. Bloom your gelatin until you can pick up a thick gummy disk texture it’s made. If it doesn’t do this, dump it and try again. I’ve had issues with off brand gelatins blooming in the past. I use Knox and it’s never failed me.
4. What to look for to know your marshmallows have whipped enough? The mixture should be white and glossy. It should hold stiff peaks. When being mixed it should start pulling away from the sides of the mixing bowl. The mixing bowl will feel almost back to room temperature.
5. Use a candy thermometer! The sugar syrup has to hit 240 degrees F. Not anything under and not a degree over. To ensure you get the exact read, calibrate your candy thermometer prior to using. Do this by boiling water in a pot. Then read the temperature of the water with the thermometer. It should read 212 degrees F. If it’s more or less, you know you need to be taking away or adding those degrees when trying to reach 240.
6. Grease everything that touches the whipped up marshmallows. Using an unflavored oil like canola, lightly grease (no pooling) the plastic wrap lining your 9×13 pan. Grease the spatula you’ll use to move the marshmallows out of the bowl to the pan. Grease the knife you’ll use to cut the set marshmallows.
7. Don’t try to over do the booze. Using too high of a proof liquor in the marshmallows can cause them to never set. So leave the 151 out of it.
Homemade alcoholic marshmallows made with peppermint schnapps and vanilla vodka for holiday entertaining or a DIY holiday gift. Recipe for ages 21+.
- 3 Evelopes Unflavored Gelatin
- 1/2 cups Cold Water
- 1-1/2 cups White Sugar
- 1 cup Light Corn Syrup
- 1/2 cup Water
- 1/4 teaspoon Salt
- 1-1/2 teaspoon Vanilla Vodka
- 1-1/2 teaspoon Peppermint Schnapps
- Confectioner's Sugar
- Corn Starch
- Unflavored Oil
1. In a bowl bloom your gelatin. Do this by adding to the bowl 1/2 cup cold water and sprinkling the 3 envelopes of unflavored gelatin over it. Let sit for 15 minutes to firm up into a gummy candy likeness. In the meantime take a 9 x 13 dish and line it with plastic wrap. Lightly grease the plastic wrap once it's in the pan with unflavored oil to prevent sticking. Set off to the side for later.
2. In a pot with high walls and a candy thermometer attached, add to it the white sugar, light corn syrup, water, and salt. Starting on medium heat until the sugar has melted, then rise to a high heat. When the syrup reaches 240 degree F (softball) on the thermometer remove from heat.
3. Using a stand mixer with a whisk attachment add the bloomed gelatin to the mixing bowl. Mix it on a low speed for 15 seconds to begin breaking it up. Then slowly and carefully pour all of the sugar syrup into the mixing bowl with it still on the low speed setting.
4. Once the gelatin has dissolved into the sugar syrup (it will be foamy) turn the speed up to medium high and let whisk for 10 minutes. It will have doubled in volume and turned a glossy white. Add in your Vanilla Vodka & Peppermint Schnapps. Turn mixer on high and whisk for 5 minutes or longer until the mixture is thick, makes stiff peaks, and starts pulling away from the bowl.
5. Taking the 9 x 13 pan and working quickly, add in your marshmallow mixture from the mixing bowl. Quickly even it out across the pan with a greased spatula. Dust the top generously with a sifted mix of confectioner's sugar and cornstarch (3 parts sugar to 1 part starch). Let sit for a minimum of 6 hours but preferably 12 hours.
6. Turn marshmallows out of the dish onto a generously dusted board of confectioner's sugar and cornstarch (3:1 ratio). Taking a lightly greased knife cut your marshmallows into squares. Re-grease the knife as needed to prevent sticking. Generously dust marshmallow squares in sifted confectioner's sugar and cornstarch. If you live in a humid area, be very generous with your dusting. Serve right away or put in an airtight container lined with parchment paper between mallow layers, in a dark cool place. Good for up to 3 weeks.
Great for s'mores, hot chocolate, or by themselves. Marshmallows should be light and melt in your mouth. Cheers!
Non-alcoholic recipe: Replace vanilla Vodka and peppermint Schnapps for vanilla extract and peppermint extract of the same measurements.
Please use caution when making this recipe. The sugar syrup becomes very hot and can cause serious burns if spilt.
You can see the air holes in these, I love it! They are light and melt in your mouth. As they melt you get that delicious peppermint and vodka booze. I know my friends and family are going to love these treats this holiday. I plan to wrap them up in plastic bags with a pretty ribbon. Then add them to a fun mug that also had a hot chocolate mix in it! You could even make a s’mores kit with these. Plus the mixing of boozy flavors are endless. I think my next try will be a fireball verizon.
Are you making gifts this holidays? Are you doing a treat exchange? Give me all the details down below, I want to know all about your holiday season.