How. In. The. World?!
I have been wanting to blog more this month considering we just got a new little puppy and I pretty much take pictures of him all day long, but you know, every time I think about blogging, he climbs up on my lap and wants to snuggle and I simply can't stop that. I just can't.
This post, however, is not about Benny. This post is about marshmallows. And Christmas. And peppermint. And hot chocolate!
I probably should have posted this yesterday for a return of Tasty Tuesdays, but that didn't happen, so we'll just forget about that.
I made these peppermint marshmallows for a few special people this Christmas and so far, the feedback has been great! I personally really enjoyed them in a cup of hot chocolate and for how simple they are? I might just make another batch before Christmas so I can enjoy it on the special day.
I got the recipe here and it was really easy. The only thing that was a little tedious was cutting them into squares considering how sticky they are - so just a heads up!
Peppermint Marshmallows
1 cup cold water
3 envelopes plain gelatin powder
1 1/2 cups sugar
1 cup light corn syrup
a pinch of salt
1 tsp peppermint extract
red food coloring
about 1/3 cup powdered sugar
Using your stand mixer, pour 1/2 cup of the water in the bowl, then pour the gelatin over the top of the water and let that sit while you do the next steps. In a medium-sized pot, combine the remaining 1/2 cup water, sugar, corn syrup, and salt over medium heat. Stir until dissolved. Turn the heat up and allow the mixture to reach 240*F (it is best to use a candy thermometer for this). Once heated to 240*, remove from heat.
Go back to your stand mixer and turn it on low (with the water and gelatin). Carefully pour the hot sugar mixture into the mixer while it is running (use your splash guard!). Add the peppermint extract. Turn the speed up to medium/high and beat for about 6 minutes until the batter looks white and fluffy, like marshmallow cream.
In an 8x8 square pan, spray on a thin coat of non-stick spray, then sprinkle generously with powdered sugar (make sure it is on the sides as well). Add a couple drops of red food coloring and then add a thin layer of marshmallow cream over the bottom of the pan. Use the edge of a knife to swirl the food coloring around. Then pour the remaining marshmallow cream and add a couple more dots of red food coloring to the top, then use your knife to swirl again over the top. Sprinkle a generous amount of powdered sugar on the top, cover, and allow to set overnight (I put mine in the fridge).
The next day, plop the marshmallows onto a cutting board. Use a pizza cutter to slice into squares and dip the sticky sides in more powdered sugar. Store in an airtight container for up to two weeks.
Happy hot chocolate season!
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