Candy

Homemade Peppermint Marshmallows

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I first heard about making homemade marshmallows only a month or two ago. I envisioned the process turning into a sticky mess, but went ahead and tried them and was surprised at how easy they were to prepare. It was so neat to watch as the mixture formed and thickened in the bowl! The resulting marshmallows were different than store-bought, being delightfully fluffier.

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For New Year’s Eve we took a trip up to Winter Park and stayed with a couple of friends in their cabin. While there I was able to try cross country skiing for the first time.  Let’s just say it didn’t go quite as well as I had hoped. We used old-fashioned skis that made stopping/slowing down on inclines reeeallly hard (at least for my skiing novice self). I definitely crashed and burned a few times. Skiing at Winter Park Resort on somewhat up-to-date downhill skis the next day went much better. As my fifth attempt at skiing in the past four years, I can definitely say I’m improving little by little each time!

It was there, snuggled up in a cozy cabin, that I was able to test out these marshmallows. They made delicious s’mores and melted perfectly in hot chocolate. Seriously, don’t hesitate to give them a try. They’re much easier to make than you would think!

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Recipe

Ingredients:

3 (¼ oz.) packages unflavored gelatin
1 cup ice cold water, divided
1½ cups granulated sugar
1 cup light corn syrup
¼ tsp. salt
¾ tsp. peppermint extract
¼ cup powdered sugar
¼ cup cornstarch
nonstick spray
4-5 drops red food coloring

Directions:

1. Place gelatin and ½ cup of the water in the bowl of a stand mixer. Affix the whisk attachment and set aside. Meanwhile, in a small saucepan, combine the remaining ½ cup water, granulated sugar, corn syrup, and salt. Place over medium-high heat, cover, and allow to cook for 3 to 4 minutes, stirring occasionally. Uncover, clip on a candy thermometer, and continue to cook until the mixture reaches 240º F, approximately 7 to 8 minutes. Immediately remove from heat.

2. Turn mixer on low speed, and slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once all of the syrup is added, increase speed to high. Whip until mixture becomes very thick and is lukewarm, approximately 10 to 14 minutes. Add peppermint extract during the last minute of whipping.

3. While the mixture is whipping, prepare the pan. Combine powdered sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal pan with nonstick cooking spray. Add sugar and cornstarch mixture, and move around to completely coat the bottom and sides of the pan. Return  remaining mixture to the bowl and save for later use.

4. When ready, pour marshmallow mixture into the prepared pan, using a lightly oiled spatula to spread evenly. Drop red food coloring on top, and use a toothpick to swirl it in. Dust with enough of the remaining sugar and cornstarch mixture to lightly cover, reserving the rest for later. Allow marshmallow to sit uncovered for at least 4 hours or up to overnight.

5. Turn marshmallow out onto a cutting board and cut into 1-inch squares using a sharp knife dusted with the powdered sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

(Recipe from Beantown Baker)

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