PEPPERMINT MARSHMALLOWS

I've been eager to make my own marshmallows for a while now. Truthfully I'm not a fan of marshmallows, but I had heard rave reviews about making them from scratch! I was challenged to find a recipe that didn't require a candy thermometer (that's on my Christmas list!) and of course, Martha Stewart to the rescue.

These were really easy, albeit I did mess up my first batch and they didn't set. But, after realizing my error was with the gelatin, I quickly corrected it and made a second batch problem free! One quick side note about gelatin - I used to be a synchronized swimmer and gelatin is what we used to slick our hair back so it stayed in place while we did our routines! I have very fond memories of Knox gelatin and hundreds of bobby-pins.

Back to the marshmallows!

I'm sure you could alter this recipe in any way you please to get the flavour you desire, but I had peppermint flavouring and red food colouring already in my pantry, so it was a match meant to be!

 Peppermint Marshmallows adapted from Pastry Affair

1 package Knox gelatin (7 g)
1/2 cup cold water
2 cups granulated sugar
2/3 cup corn syrup
pinch of salt
1/4 teaspoon peppermint extract
1 teaspoon vanilla extract
red food colouring
1/2 cup powdered sugar
2 tablespoons cornstarch

Lightly spray a 9x9 pan (I used 8x8 and it worked!) and line with plastic wrap; spray plastic wrap with cooking spray. This will make your marshmallows easy to remove once they have set.

In a large bowl or in a standmixer, sprinkle the gelatin over the cold water and whisk to combine. Let it sit for 10 minutes so the gelatin can activate.

In the meantime, in a medium saucepan over medium-high heat, whisk together the sugar, corn syrup and 1/4 cup water. Bring to a boil and as soon as the sugar starts to boil or bubble rapidly, set a timer for one minute. Once the minute is  up, remove from heat immediately.

Start mixing the gelatin on medium speed and pour the sugar mixture down the sides of the bowl. Once combined, add the salt and turn the mixer to high heat - mix for 10 minutes until the marshmallows become light and fluffy. Add flavouring extracts and mix until combined.

Spread the marshmallows into a prepared pan (it's very sticky so it works to lightly spray your spatula with cooking spray). Add your food colouring and swirl with a toothpick or knife to get the swirl!  Mix together the cornstarch and powdered sugar mixture and lightly sprinkle on top of the marshmallows.

Let your marshmallows set for a minimum of three hours (I put mine in the fridge). Once you are ready to enjoy them, remove them from the pan and cut with a sharp knife. Since they will be sticky, spray your knife with cooking spray after each cut or so to reduce the mess and keep your marshmallows in shape.



I froze mine in the freezer, so after cutting them I rolled them in the powdered sugar/cornstarch mix to ensure they didn't meld together and freeze into a solid block.  They will last in an air tight container for up to three days at room temperature, but they can be frozen for future use!

Now, make a big cup of hot chocolate and throw some of these on the top for the perfect weekend treat!