Peppermint Marshmallows

By criscrossqz

Zac's favorite! ... They take some time (and some patience), but really aren't hard at all. You DO need a candy thermometer though. Luckily, the recipe makes quite a few (and they store well in tupperware).

Ingredients

• 3 envelopes (.75 oz each) Knox unflavored gelatin (do NOT use “jello”)
• 1/2 cup cold water
• 2 cups sugar
• 2/3 cups light corn syrup
• 1/4 cup water
• 1/4 tsp salt
• 1 tsp pure vanilla extract
• 1/2 tsp peppermint extract
• 2-3 drops red food color
• 3-4 crushed candy canes (or 7-8 Starlight kisses)
• powdered sugar

Preparation

Step 1

Lightly spray or butter the bottom of a 9” square pan (fat ones) or 9x13” pan (thin ones) ; then line with parchment paper and very lightly spray paper; sprinkle very liberally with powdered sugar. …… Place 1/2 cup cold water into bowl of your electric mixer (fitted with whisk attachment); sprinkle gelatin over water and let stand until gelatin softens (about 15 minutes). … Meanwhile, in heavy 2-qt sauce pan, place the sugar, corn syrup, salt and remaining 1/4 cup water. Stir over medium heat until sugar dissolves and mixture comes to a boil. Attach a candy thermometer to side of pan and increase heat to high. Boil, without stirring, until syrup reaches 240 degrees (about 10 min). Remove from heat. …… With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff (looks like marshmallow fluff/crème), about 10 minutes. Add extracts, food color and crushed peppermint and continue to beat another 30 seconds. …… Scrape marshmallow mixture into prepared pan and spread with slightly damp spatula. Mixture is VERY sticky, so smooth as best as you can (your damp fingers may help in the corners. Liberally sprinkle the top of the marshmallows with powdered sugar. Let stand, uncovered, at room temperature until set (about 12 hrs).
…Remove marshmallow from pan by running a knife around the edge to loosen. Invert pan onto cutting board dusted w/powdered sugar. Peel off parchment paper & cut into squares, dipping all sides into additional powdered sugar. Store in airtight container, room temperature, for up to 2-3 weeks. … Makes about 24 2-1/2” marshmallows