Sometime this winter, you need to make these sweet, pillowy marshmallows to go along with your cup of hot chocolate. They are easier than you might think - they just need a few hours to set up. I meant to make the peppermint flavored, but in the end decided against it because I was giving them out as gifts and wasn't sure everyone would be a fan. I guess there are people who don't like mint? Aren't they cute?!
Source: Confections of a Foodie Bride
- 3 packages unflavored gelatin
- 1 cup cold water, divided
- 1 cup light Karo syrup
- 1 1/2 cup grandulated sugar
- 1/4 tsp salt
- 1 Tbsp peppermint extract
- Gel food coloring (optional)
- Baking or cooking spray
- Powdered sugar for dusting/stick-proofing
Place 1/2 cup cold water in the bowl of your stand mixer fitted with the whisk attachment. Sprinkle the gelatin over top and set aside.
Clip a candy thermometer to a small sauce pan. Heat corn syrup, sugar, salt, and the other 1/2 cup cold water over medium heat, stirring until the sugar is dissolved. Turn to high and cook to 240 F (use a candy thermometer), 6-8 minutes longer.
Turn mixer to low and slowly pour the hot syrup over the gelatin. Increase the mixer speed to high (do this gradually to prevent the hot mixture from splattering everywhere) and let run for ~10 minutes. Add the peppermint extract and whisk for another 5 minutes until you have a glossy, smooth, and thick marshmallow mixture.
While the marshmallow is whisking, heavily coat the inside of an 8x8 pan with baking spray (there's no such thing as over-greasing! I doubled the recipe, and this mixture made enough to spread into 2 9x13 pans and then marshmallows were about an inch tall). Coat with powdered sugar and tap out the excess. Pour in the marshmallow mixture. Drop 6-8 drops of red food coloring over the top and swirl with a knife held vertically. (Alternately, you could add this to the stand mixer and let the whisk go around the bowl 2 or 3 times.) Let sit for at least 4 hours (or overnight) until solidified and cooled.
Turn the marshmallow squares out onto a heavily powder-sugared surface. Using a long greased knife, (or a pizza cutter!) cut the marshmallows into 1-inch pieces. As you're cutting the marshmallows, keep all sides of the marshmallows dusted with powdered sugar and store in an airtight container for ~2 weeks.
Yields:1 batch ~128 marshmallows