Homemade Peppermint Marshmallows, 11/30/12 - KATV - Breaking News, Weather and Razorback Sports

Homemade Peppermint Marshmallows, 11/30/12

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Jason Knapp

UCA

 

2 envelopes powdered gelatin or 8 sheets of sheet gelatin

1 cup + 1/3 cup cold water

1 cup sugar

1/3 cup corn syrup

4 large egg whites

Pinch of salt

2 teaspoons vanilla extract

¾ t peppermint extract

Dash of red food coloring.

 

 

Marshmallow Mix
One part corn starch (or potato starch), one part powdered sugar (about 1 cup, 140g, each)


1. In a small bowl, sprinkle the gelatin over the 1/2 cup (125ml) of cold water to dissolve and soften. If using leaf gelatin, soak the leaves in about 2 cups (500ml) cold water.

2. In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup (80ml) of water. Place over medium-to-high heat.

(Note that you will use this saucepan twice, to make the syrup and melt the gelatin, eliminating the need to wash it between uses).

3. In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

4. When the syrup reaches about 210ºF (99ºC), increase the speed of the mixer to high and beat the whites until they are thick and fluffy.

5. When the syrup reaches 245ºF (118ºC), slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.

6. Scrape the gelatin and water into the pan that you used for the syrup, or put the gelatin sheets and 2 tablespoons of the water into the pan and swirl it to dissolve. (There should still be residual heat left in the pan from making the syrup in it to dissolve it).

Pour the liquefied gelatin slowly into the whites as they are whipping. Add the vanilla extract and peppermint extract and continue to whip for 5 minutes, until the mixture is feels completely cool when you touch the outside of the bowl.

7. Dust a baking sheet evenly and completely with a generous layer of the marshmallow mixture. (I use a sifter to do this.) Make sure there are absolutely no bare spots.  Just before transferring mixture into baking sheet, add dash of food coloring and swirl.

8. Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.

Dust the top of the marshmallows with some of the marshmallow mixture.  Cut into desired shapes.  Shake the marshmallows vigorously in a wire strainer to remove the excess powder.

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