Peppermint Marshmallows

Peppermint Candycane Crush Mallows

Peppermint Mallows

Candycane Marshmallow

Peppermint and Candycane Marshmallows

Some treats evoke a sense of cozy. Marshmallows are cozy. Fluffy, soft, sweet- what’s not to like. This is the season of joyful  and cozy eating and indulging. Just go with it. Forget the diet for now. Just once in your life you need to make homemade marshmallows. I think Christmas time is the perfect time. Imagine Christmas morning as you set up a hot chocolate bar and include these as part of your cozy plan. Make your hot chocolate and have it sitting warm on the stove as your little gremlins open their presents.

I have made mallows several times and I find my favorite recipe is one with a little egg white in the mix. They come out softer and less rubbery. The Husband proclaimed he doesn’t even like marshmallows but he likes these. A lot. This recipe makes a nice thick square when cut and quite a few so you can wrap them in cellophane bags and give as gifts-perhaps with a sleeve of mocha, hot chocolate mix or peppermint mocha mix. Plan to make them early in the day or the night before so they can set up. It’s a gift to yourself curled up on the couch with a cup of hot chocolate and tucked into your favorite fuzzy blanket.

Peppermint Marshmallows

 

yield: one 9×13 inch pan (36-40 marshmallows)

3/4 Cup cold water

3 Tbsp. unflavored gelatin

3 Cups sugar

3/4 Cup light corn syrup

3/4 Cup hot water

1/4 tsp. kosher salt

3 large egg whites

1 tsp. vanilla

1 tsp. pure peppermint extract

3 Tbsp. finely crushed peppermint candy canes (about 3 mini candy-canes)

red food coloring

confectioners sugar and cornstarch for tossing marshmallows

 

Line a 9×13 inch pan with baking parchment, allowing excess to hang over both sides. Sprinkle liberally with confectioners sugar

Place the egg whites in a clean mixer bowl with set up of mixer with whisk attachment.

In a small bowl place cold water. Sprinkle gelatin over water a teaspoon at a time allowing to soak in as your sprinkle. Let stand to bloom.

In a heavy saucepan (3-4 quart) combine sugar, corn syrup, hot water, and salt. Cook over medium heat stirring until sugar dissolves. Once sugar dissolves, stop stirring insert a candy thermometer and continue to cook until mixture reaches soft ball stage (240 F on a candy thermometer). Once mixture reaches 200 F start to beat egg whites on medium high-speed until stiff; BE CAREFUL TO NOT LET WHITES GET OVERBEATEN AND DRY. IF OVERBEATEN, THEY WILL APPEAR CURDLED. Turn mixer speed down to low if whites appear to be ready before sugar mixture reaches 240 F. Once mixture reaches 240° F turn off heat and add the bloomed gelatin, and whisk with hand whisk to combine. Carefully pour the sugar/gelatin mixture to the stiff egg whites down the side of mixer bowl in a steady stream being careful not to let sugar touch whisk. Add in vanilla, peppermint and crushed candy cane and beat until stiff and glossy; about 8-10 minutes. Pour half of marshmallow mixture into prepared pan spread to distribute evenly, then drop about 6-8 drops of red food coloring, moving quickly swirl color into mallow. Pour the remaining mallow into pan, spread evenly and again drop more random food color and swirl with knife or bamboo skewer. Dust entire surface with confectioners sugar and cover with plastic wrap.

refrigerate marshmallows overnight to allow to set. Remove entire slab of marshmallow using the parchment paper and cut into squares using sharp scissors.

Whisk together 1 Cup confectioners sugar along with 1/2 Cup confectioners sugar and toss cut marshmallows. Shake off excess sugar mixture and store in an airtight container.

 

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