Wednesday, December 23, 2009

Homemade Peppermint Marshmallows

Peppermint Marshmallows
I have been wanting to try homemade marshmallows for a few years now but never have for some reason. Because this year is my first time to host Christmas I am going all out making all kinds of sweet treats!

These are definitely going to be a tradition now. They are EASY and so fabulous. You do have to be very careful though working with the boiling sugar but just like making any's so worth it.

Peppermint Marshmallows
I decided to add something extra and make these peppermint marshmallows. They are so wonderful as they melt into homemade hot chocolate. Yum! I also added some red food coloring when I added the extracts and that was a mistake...they turned pink. I am going to make these again and add the food coloring once they are in the pan and swirl it in then.

Homemade Peppermint Marshmallows
adapted from Alton Brown

3 packets unflavored gelatin
1 cup ice water, divided
1 1/2 cup sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 cup corn starch
1/4 cup powdered sugar
2 crushed candy canes
few drops of red food coloring (optional)

You will also need:
stand mixer
9 x 13" pan
non stick spray

Place the contents of the gelatin packets into the bowl of a stand mixer. (Use a stand mixer if you have it because the mixture will have to go on high speed for about 12 minutes.) Add 1/2 cup of the ice water.

Stir gently to combine and then set that bowl aside.

In a small saucepan combine: remaining 1/2 cup water, corn syrup, granulated sugar, and salt. Stir mixture to combine and bring it to a boil. Reduce to a simmer and then clip a candy thermometer onto the pan.

The sugar mixture needs to remain on a simmer and come to a temperature of 245 degrees F. It may take 20 minutes or so, so keep an eye on the temp.

After the mixture reaches 245 degrees, remove from heat. This is where you need to be very careful; while your mixer runs on low speed, you need to slowly pour the sugar mixture into the bowl with the gelatin.

After you add the entire sugar mixture to the gelatin turn the beater speed up to med-high. Continue to whip for 12-15 minutes, adding the vanilla and peppermint in the last few minutes of beating.

Immediately put your sticky pan and utensils from the sugar mixture into very hot, soapy water. The quicker you get it soaking the quicker the sticky stuff will come off!

While the marshmallow is whipping prepare your pan. Combine the cornstarch and powdered sugar in a small bowl. Spray a 9 x 13" pan with non stick spray and coat the bottom and sides with the cornstarch mixture. Tap excess out and save it.

When your marshmallows are done beating the mixture should be thick and white and luke warm and look like that marshmallow fluff from a jar. But it's so much better!

Grab a spatula and scrape the marshmallow mixture into the prepared pan. The stuff is sticky so don't worry about getting every last gooey drop because you won't! Immediately put the dirty dish in the sink with hot soapy water.

I found a lot of tips that said to spray my spatula with non-stick spray. This works so well. Once the marshmallow mixture is all in the pan you'll need to spread it out. Spray the back of a large spoon with non-stick spray and spread it that way. It will be kind of lumpy, but just keep spraying and patting and get it as smooth as you can.

Now, crush the candy canes in a plastic ziploc baggy and then sprinkle over the top. Sort of pat the crushed candy canes down a little so they stick to the marshmallows.

Let the pan sit at room temperature for several (5 or 6) hours or overnight.

When they're ready to cut dust your surface with the cornstarch powdered sugar mixture and just pull the marshmallowy sheet out of the pan. It should pop right out.

At this point you could use cookie cutters if you want some cute little shapes. If you do use cookie cutters, you can use a pair of kitchen shears to snip the scraps into mini marshmallows so you don't waste any.

Or, if you're like me, grab a pizza cutter and cut the marshmallow into cubes. It helps to dust your cutting implement with the cornstarch-sugar mixture. Especially after it gets sticky stuff on it.

Once they are cut, dust each marshmallow lightly with the remaining cornstarch mixture. This makes them easy to handle and keeps them from sticking together.

After cutting you'll want to keep these in an air tight container or they will dry out just like store-bought ones do. They'll be good for a couple of weeks if stored well.

1 comment:

  1. So neat! I love that they're pink actually, what were you going for?


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