Sunday, December 16, 2012

Homemade Peppermint Marshmallows

Christmas is quickly approaching. I love this time of year! I love all the yummy baked goods, fun flavors, and sweet Christmas treats. There are a few recipes that I make every year - this Peppermint Marshmallow recipe is one of them. Sometimes I send them off in packages to friends and family that don't live near by... and I always keep a few to enjoy with a little cup of hot cocoa. They are sweet, minty, and soft. The effort is worth it... they are much better than store-bought marshmallows.

Homemade Peppermint Marshmallows
1/2 cup powdered sugar
1/3 cup corn starch
2 envelopes unflavored gelatin
2/3 cup water
1 1/3 cups granulated sugar
2/3 cup light corn syrup
1/2 cup crushed candy canes
1/8 teaspoon salt

Into a small bowl, sift together the powdered sugar and cornstarch. Line a 13x9 pan with foil and coat with non-stick spray. Sift about 2 tablespoons of the sugar cornstarch mixture into the pan, tilting the pan to coat the sides. Leave any excess in the pan.

Place 2/3 cup of water in a large bowl (preferably the bowl of a stand mixer). Sprinkle with gelatin and let soften for about 5 minutes.

In a medium saucepan, heat sugar, corn syrup, candy cane pieces and salt over medium heat until the sugar and candy are melted (about 7 minutes). Stir occasionally. Add the melted mixture to the bowl of the stand mixer in a slow steady stream with the mixer running on the lowest speed.

Then, switch to high speed and beat with the mixer until light and fluffy (about 10 to 15 minutes). Spread the mixture into the prepared pan and smooth top with a spatula. Dust the top with 2 tablespoons of the sugar cornstarch mixture. Let set at room temperature for at least 3 hours.

Lift the marshmallow from the pan using the foil. With a knife, cut into 1 inch pieces (you can also use a cookie cutter to cut shapes). Dip the knife or cookie cutters in some of the remaining cornstarch sugar mixture to prevent sticking.

Toss the cut marshmallows in the remaining cornstarch sugar mixture. Store covered at room temperature.

Drop a few in a cup of hot cocoa or just pop them right in your mouth. Enjoy!

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