Peppermint Marshmallows
Dec
2011
2011
22
I was looking for something to jazz up my holiday gift boxes this year. I wanted something unique and I found it! This is an adapted Martha Stewart recipe and sometimes she is a little intimidating. I decided to tackle it and I’m so glad I did. They turned out amazing! If you are looking for something unique that will capture all of the ooohs and ahhhs…this is it!
Peppermint Marshmallows
- Vegetable-oil cooking spray
- 2 cups sugar
- 1 tablespoon light corn syrup
- 4 packages (1/4 ounce each) unflavored gelatin
- 3/4 teaspoon peppermint extract
- 2 large egg whites
- 2 teaspoons red food coloring
- Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
- Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
- Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
- Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares and toss in powdered sugar.
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Kelly @ Texas Type A Mom
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http://thetypeahousewife.com/ ohkeeka [The Type A Housewife]
