Homemade Peppermint Marshmallows

homemade-peppermint-marshmallows-4homemade-peppermint-marshmallows-6homemade-peppermint-marshmallows-3homemade-peppermint-marshmallows-5homemade-peppermint-marshmallows-2homemade-peppermint-marshmallows-7homemade-peppermint-marshmallowsThese springy, fluffy, homemade marshmallows are a lot easier to make than you think. One taste and you’ll wave goodbye to Kraft’s Jet Puffed. The texture is boingy and light. They are so fresh, they melt in your mouth. I usually make vanilla or almond flavor, but since the holiday spirit has recently grabbed hold of me, I made this batch peppermint with red swirls.
1591 cup of confectioners’ sugar

3 1/2 envelopes unflavored gelatin

1 cup cold water divided

2 cups granulated sugar

1/2 cup light corn syrup

1/4 teaspoon salt

1 tablespoon peppermint extract (or extract of your choice)

Food coloring (optional)159

Grease the bottom and sides of a 13 X 9 X 2″ rectangular casserole dish and dust bottom and sides with some confectioners’ sugar.

In bottom of a large bowl, sprinkle gelatin over 1/2 cup of cold water.  Let stand to soften.

In a 3 quart heavy saucepan, cook the sugar, light corn syrup, 1/2 cup of cold water and salt on low, stirring with a wooden spoon until the sugar dissolves. Then bring the mixture to a boil on medium heat, and with a candy or digital thermometer, let the mixture reach 240 degrees. This is a very important step! Do not go over or under 240 degrees.

Remove pan from heat and pour mixture over gelatin mixture, stirring until gelatin is completely dissolved.

With an electric hand-mixer beat the mixture on high speed until white and thick. The mixture will nearly triple in volume. Once it’s tripled in volume, add the mint, and continue to beat until thoroughly mixed.

Pour mixture into casserole dish. It should spread out evenly to the sides. Take your food coloring and drop about 15-20 drops scattered on the top. Then quickly take a knife and swirl through the drops. Sift 1/4 cup confectioners’ sugar evenly over top. Chill marshmallow, uncovered, until firm, at least a few hours.

Run a thin knife around the edges of dish to loosen the marshmallow block, and turn the dish upside-down onto a large cutting board. Lift up one corner of upside-down pan, and with your fingers grab the marshmallow and ease onto cutting board. Cut the marshmallow with a large sharp knife into cubes. (A pizza cutter works too.) Sift remaining confectioners’ sugar into your empty casserole dish, and roll the cut marshmallows through it to coat all the sides.  The confectioners’ sugar keeps them from sticking together.

Store in an airtight container for up to a week.

You will love how these roast over a fire, and how they melt in a cup of cocoa.

My parents had this “you are special today” plate, and whenever something special happened for one of us 3 kids we would get the red plate at dinner. It was a small but very happy tradition in my family. You Are Special Today plate available here.

Hope these help you get into the holiday spirt!

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Sarah

I am a lifelong New Yorker who recently swapped the subway for the California sunshine. I'm 6'3" tall, and am always working my way through a list of creative projects that's longer than myself. I have a natural curiosity for figuring out how things are made. Currently hooked on Fabletics, dried mango, succulents and my labradoodle. When I'm not blogging here, you can find me designing jewelry, concocting new fragrances for my bath & body shop, daydreaming about one day living on a flower farm, and sourcing and shipping your jewelry supplies. Visit me at the links below if you want to connect!!

December 1, 2014

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