Peppermint Marsmallows


So I had great plans for last week.  Recipes to make, recipes to post, holidays to celebrate.  But life got in the way and a week ago I was in the ER.  It was a freak accident, just the right combination of factors and I didn’t get out of the way fast enough.  Nothing too big, but I did end up breaking two toes.  Which is an annoyingly painful injury for such a small part of the body.  So last week is a bit of a blur of pain meds, couch time, and netflix.

The ER was not that bad, once I was seen the staff was really great and kept cracking jokes at the formal wear R and I were in.  We were suppose to go the company holiday party, but my foot got in the way.  R luckily was able to help take care of me and we both had a nice quiet holiday in.  Yesterday was my first day back to work, and the change of scenery was very welcome.

Before my injury I did make up a batch of fluffy, peppermint marshmallows.  Perfect for the holidays and gift-giving.  Just plain they pack a wallop of peppermint in tiny clouds of sugar.  These make a great addition to hot cocoa if you want a more festive holiday drink and fresh breath.  It’s too late for most of the holidays, but if you’re looking for something to bring to a New Year’s Eve Party you can whip up a batch of these and ring in the new year with a refreshing treat.

How did you spend your holiday?

Peppermint Marshmallows

3 packages unflavored gelatin
1/2 cup cold water
1 cup light corn syrup (or marshmallow syrup)
1 1/2 cups sugar
1/4 tsp salt
1/2 cup water
3/4 Tbsp peppermint extract
Nonstick spray
powdered sugar
red food coloring (optional)

Grease a 11×7 baking pan and cover with powdered sugar.

Place cold water in a large bowl, sprinkle gelatin over top and set aside.  Let rest 10 minutes.

Meanwhile, heat corn syrup, sugar, salt, and 1/2 cup water in a small sauce pan over medium heat.  Stir until the sugar dissolves, then clip a candy thermometer to the side of the pan and turn the heat to high.  Cook until 240 degrees, soft ball.

With a hand mixer on low, slowly pour the hot syrup onto the gelatin.  Gradually turn the mixer speed to high and mix for 8-10 minutes, scraping down the sides with a greased spatula.  Add the peppermint extract (and food coloring*) and beat for another 3-5 minutes until mixture is smooth, thick, and glossy.

Slowly pour the marshmallow mixture into the prepared pan.  Gently nudge it into the corners and smooth the top with a greased spatula.  Let sit for 8 hours or overnight.

Gently turn unto a surface lightly dusted with powdered sugar.  With a greased pizza cutter, cut into 1 inch squares.  Dust all side with powdered sugar and store in an air tight container.  Enjoy!

* I used regular food coloring.  If you have food gel and want to achieve a swirl effect wait to add the food gel until the final pass of the beater.

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