Unfortunately, the best way I’ve found to make peanut-flavored marshmallows uses two less common ingredients: peanut butter candy flavoring, and peanut flour. The high fat content in ground peanuts and peanut butter causes the marshmallows to deflate, so in order to get fluffy peanut marshmallows, substitutes must be used. In my kitchen I use Lor-Ann brand candy flavoring oils, and I’ve had good luck finding peanut flour at Trader Joe’s and some specialty health food stores.
Yield: about 60 marshmallows
- 2 cups granulated sugar
- 1 tbsp light corn syrup
- 1.5 cups water, divided use
- 1/2 tsp salt
- 4 tbsp unflavored gelatin
- 3/4 tsp peanut butter candy flavoring
- 2 egg whites, room temperature
- Ivory food coloring, optional
- 1/4 cup powdered sugar
- 1/2 cup peanut flour
1. Prepare a 9x13 pan by lining it with foil and spraying the foil very well with nonstick cooking spray.
2. Combine the granulated sugar, corn syrup, salt, and 3/4 cup of water in a medium pot over medium heat. Stir until the sugar is completely dissolved, then stop stirring and allow the mixture to come to a boil. Continue boiling until mixture reaches 260 degrees Fahrenheit (hard-ball stage). While you’re waiting for the syrup to reach the proper temperature, get the rest of the recipe ready.
3. Place the remaining 3/4 cup of water in a bowl, and sprinkle the gelatin over the top. Stir briefly, then let it sit for 5 minutes, until it absorbs the water. Once it is gelatinous, microwave it for 20-30 seconds until it liquefies. Stir in the peanut butter flavoring oil.
4. When the candy thermometer reads 245 F, place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment, and start to beat the egg whites. The goal is to have them reach firm peaks around the same time the sugar syrup reaches 260 degrees F. If they are at firm peaks before the syrup is ready, stop the mixer so that they don’t become dry and crumbly.
5. Once the sugar syrup is at 260 F, take it off the heat. Whisk the gelatin mixture into the sugar syrup, and then pour it into a large measuring cup with a spout. Turn the mixer to medium speed, and slowly, carefully pour the hot sugar syrup down the sides of the bowl while the mixer runs. Once all of the sugar syrup is incorporated, turn the mixer to high speed. Continue to whisk until the marshmallow mixture is thick enough to hold its shape and is completely opaque. When you lift the whisk attachment from the marshmallow the excess should slowly drip back down into the bowl in a thick ribbon. If you want to add a few drops of ivory food coloring to make your peanut marshmallows a light brown, add it now and stir it in.
6. Pour the marshmallow mixture into the prepared pan and smooth the top flat with an offset spatula. Let the marshmallow set overnight, or at least 5 hours, before cutting it.
7. Combine the powdered sugar and peanut flour in a small bowl, and dust your work surface with this mixture. Turn the marshmallow out onto the surface and gently peel the foil back from the sides and off the bottom. Sprinkle the top of the marshmallow with the sugar/peanut flour mixture.
8. Cut the marshmallow into squares using a large sharp knife. As necessary, dust the sides of the knife with the sugar mixture, or clean it off under hot running water. Dredge the sides of the peanut marshmallows with the sugar/peanut flour mixture until they’re no longer sticky.
9. Peanut Marshmallows are best soon after they’re made. They can be kept in an airtight container at room temperature for several days. If they grow sticky roll them in sugar and peanut flour again before serving.