I kind of love St. Patrick’s Day. It’s a festive harbinger of Spring and a great excuse to throw a party featuring lots of my favorite color, green. Last year I decorated everything within arms reach with these super easy felt shamrocks, so this year I’m headed into the kitchen. What’s cooking? Minty green shamrock marshmallows destined to dress up Irish Coffee and hot cocoa alike. Even better, I made two versions, one no-cook and one that will have you busting out your candy thermometer. Watch the video to learn how:
This classic marshmallow recipe isn’t just for St. Patrick’s Day, skip the food coloring and cut them out in whatever shape you like for any occasion–or no occasion at all! Read on for the full recipe.
Peppermint Shamrock Marshmallows
- 1 cup cold water, divided
- 3 envelopes unflavored gelatin
- 2 cups granulated sugar
- 1 cup light corn syrup
- pinch salt
- 1 teaspoon peppermint extract (can sub 2 teaspoons vanilla extract)
- green food coloring
- 1-2 cups powdered sugar
Line cookie sheet with aluminum foil and dust with a thick layer of powdered sugar.
Pour .5 cup cold water into bowl of stand mixer fitted with whisk attachment, sprinkle in gelatin. Let sit for 10 minutes. Meanwhile, stir together remaining .5 cup water, granulated sugar, corn syrup, and salt in a 2-quart saucepan. Bring to a boil. Insert candy thermometer and boil until syrup reaches 240 degrees.
With mixer running at low speed, carefully pour the hot syrup into the softened gelatin. Slowly increase the speed until the mixer is running on high and beat until mixture has tripled in volume and is very stiff, like a thick marshmallow cream. Add mint extract and beat for 30 seconds longer.
Scrape marshmallow cream onto prepared cookie sheet and smooth with an offset spatula. Dot with food coloring and swirl with knife or toothpick. Dust with a layer of powdered sugar and let sit uncovered for 12 hours.
To cut, dip cookie cutter in powdered sugar and press slowly. Place cut marshmallows in bag of powdered sugar and shake gently. Dust off excess sugar and serve immediately, or store in airtight container for up to two weeks.
- container whipped topping
- .5 cup water
- food coloring
- peppermint extract (optional)
Line a baking dish with wax paper. Scoop whipping topping into dish, add water and extract (if using), whisk until combined. Smooth flat with a spatula. Dot with food coloring and swirl with knife or toothpick. Freeze for at least four hours. Remove from baking dish and cut out with cookie cutters. Serve immediately or place back into freezer until ready to use.