Mint Snowman Marshmallows

5 from 4 votes

Prep Time10

Cook Time30

Resting Time6

Total Time40

Course: Dessert

Cuisine: American

Keyword: christmas, marshmallows

Servings: marshmallows

Calories: 52kcal

Bloom the gelatin: In the bowl of your stand mixer, pour in 1/4 cup of cold water. Sprinkle the gelatin on top and mix to moisten.
Pan: lightly butter an 8x8 inch pan, then dust with icing sugar. If desired, line with parchment paper.
Tools: Lightly butter a spatula and an offset spatula.

In a pot, mix together the sugar, corn syrup and 1/4 cup water. Stir until the sugar is incorporated and wet, then bring to a gentle boil over medium high heat, swirling occasionally to distribute the heat. Heat until the mixture reaches 240°-245°F. When the sugar mix comes to temp, remove it from the heat and let the bubbles subside. Sprinkle in a bit of salt and add the mint extract to the gelatin. Carefully pour the sugar into the bowl of the stand mixer.
With the whisk attachment, turn the stand mixer to low and beat for 2 minutes. Increase the speed to high and whip until the marshmallows double to triple in size and are fluffy and white, about 10-15 minutes.
When the marshmallows are full and white and fluffy, use your buttered spatula to help pour them into the prepared 8x8 pan. Smooth out with the buttered offset spatula and lightly dust the tops with powdered sugar. Let cure in the pan for 3-6 hours.
Remove the marshmallows from the pan and place on an icing sugar dusting cutting board. Lightly butter a 1 inch round cutter and cut out snowmen heads.
Dust with powdered sugar and use melted orange candy melts and dark chocolate to pipe on eyes, mouths, and noses. Let set then enjoy as is or in hot chocolate!

Storage: Store in an air tight container at room temp for up to 3 weeks.

Estimated nutrition assumes you're not consuming all the candy melts and dark chocolate, only enough to make the snowman faces.