UPDATE: For a step-by-step photo tutorial on how to make marshmallows, click this link to my Marshmallows 101 post.
If you’ve got a candy thermometer, a mixer and a high tolerance for being covered in powdered sugar, you can get really good at making Peppermint Marshmallows.
Making marshmallows isn’t much more complicated than making mac-and-cheese from the blue box. You heat sugar, corn syrup and water until it reaches 240 degrees F, slowly pour it into the bowl of your mixer (where you’ve already placed gelatin and a little water), and mix it for five minutes. Add your peppermint flavoring, and scrape the mixture into a pan, where it will set up overnight.
The next day, you can cut the marshmallows into squares or have more fun with them: use cookie cutters. Why settle for the same-old when you could have vanilla snowflakes and peppermint Christmas trees? Plus, customized marshmallows come in handy when you need inexpensive gifts for family, friends and that person who bought you a gift when you didn’t buy them a gift.
Because everyone can use a marshmallow.
From “ReadyMade” (Dec. 2007/Jan. 2008)
- Vegetable oil spray
- 2 packets powdered gelatin (0.5 oz.)
- 6 tablespoons water
- 1 1/3 cups sugar
- 1/2 cup plus 2 tablespoons light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 teaspoon peppermint flavor
- 1 1/2 teaspoons vanilla
- Powdered sugar
- Line a baking sheet with parchment or wax paper, and coat lightly with vegetable oil spray. Set aside.
- Combine gelatin and 6 tablespoons of water in a mixing bowl. Place bowl on a mixer fitted with a whisk attachment.
- In a medium saucepan, combine sugar, corn syrup, and ¼ cup water; mix until there are no dry spots, and use a pastry brush to push down any sugar crystals from the sides of the pan.
- Clip your candy thermometer to the side of the pan, and cook the mixture over high heat until it registers 240 degrees F. Remove from heat immediately.
- With the mixer running on medium speed, slowly pour the hot sugar down the side of the bowl. Add the salt.
- Increase the speed to medium high, and beat for 5 minutes or until the mixture springs back from the sides of the bowl but is still warm to the touch.
- Add the peppermint and vanilla; beat briefly.
- Scrape the marshmallow onto the prepared pan, spray the top with vegetable oil, and cover with an additional sheet of parchment or wax paper.
- With another pan, or a rolling pin, gently flatten the marshmallow to an even 1” thickness.
- Let it set overnight.
- Use a clean pair of scissors to cut the marshmallow into 1” squares.
- To keep the candies from sticking together, toss them in a mixture of equal parts cornstarch and powdered sugar. Store in an airtight container until ready to eat.