Peppermint Marshmallows

Peppermint Marshmallows
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Today I was suppose to be working. I had 3 recipes to make, photograph and submit to my clients. But here are the real facts. It started snowing, and I was listening to Christmas music, so I began wrapping some of the kids presents. I was in full Christmas mode and not work mode. It happens, especially when you work from home. So instead of putting away the presents and turning off the Christmas music, I made marshmallows! Not just any marshmallows, peppermint marshmallows that are swirled with red and hot pink. I was definitely not going to get any work done today. 

Use this recipe as a base, you can leave out the peppermint extract or substitute it with another flavor. I have made espresso ones in the past, I need to do that again! These also make a great holiday gift. Cut them into squares and fill them into little mason jars. Tie a ribbon around the top, and there you have the cutest Christmas present ever. 

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Peppermint Marshmallows

1 cup cold water
3 envelopes plain gelatin powder
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon peppermint extract (or another flavor of choice)
1/3 cup powdered sugar
red food coloring 

Add 1/2 cup of water to the bowl of your standing mixer, sprinkle the gelatin over the water and set aside. 

Combine the remaining 1/2 cup of water, granulated sugar, corn syrup and salt in a medium saucepan over medium heat. Stir until the sugar has dissolved. Increase heat to a moderate boil and let it boil for 12 minutes (or your digital thermometer registers at 240 degrees)  without stirring.

Turn on your standing mixer to low. Remove pan from the heat and carefully pour sugar mixture over gelatin mixture. Increase the speed to high and beat for 6 minutes. 

Lightly oil a 8x8 square metal pan. Sprinkle powdered sugar generously into the pan. Add a few drops of red food coloring. Pour a thin layer of the marshmallow cream over top. Using a butter knife, swirl the red food coloring into the marshmallows. Pour the remaining marshmallow cream into the pan, and add more red food coloring, swirling again. Sprinkle some more powdered sugar over top and place in your refrigerator for at least 5 hours up to overnight. 

Sprinkle the cutting board with powdered sugar. Run a knife around the edges of the pan and invert pan onto a cutting board. Once you have a corner up, use your knife and fingers to gently loosen the marshmallows from the pan. Using a large, sharp knife, cut the marshmallows into 1-inch strips. Roll the strips in the powdered sugar and cut the strips into 1-inch pieces. This is going to be sticky. The powdered sugar helps, if you find the strips becoming too sticky, add more powdered sugar. 

They are ready to eat! Or, shake off the excess powdered sugar and store in a mason jar. They will last up to 2 weeks. 

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