Good morning, everyone! I hope you all had a great weekend and enjoyed the Superbowl last night (and hopefully some Bacon-Dates). It’s your lucky morning because I’m about to hand over one of my favorite recipes…one that has friends drooling on a consistent basis.
Homemade marshmallows. Yes. Bet you didn’t even know you could make them at home. They are one of those weird foods (food? can you even consider it a food?) that no one quite knows the ingredients for or how they are made. We really just think they appear in those big bags at the grocery store from who-knows-where and there is some kind of jet-puffing involved. Magic, crazy stuff. I think we all know, too, just not to ask about them. It’s safer that way. Well, a few Christmases ago, I decided to try to make these things. I always have one Martha-Stewart-on-crack moment at the holidays and this was mine. I attempt, in the middle of holiday chaos, to go “homemade” with something that the rest of the world buys-just for the sport of it. My husband knows when to just back away at this point in our marriage, thankfully. Just let me do my thing and get the holiday ya-yas out of my system. Well, the result of one of these “episodes” was a batch of the airiest, silkiest, and most delightful little peppermint pillows. Since it’s technically still winter and who knows, Mother Nature may still hit us with some snow (not placing bets on that one), some hot chocolate afternoons may yet await. And what needs to be floating gently on top of a chocolate lake?
Homemade Peppermint Marshmallows (Courtesy of The Barefoot Contessa)
3 packages unflavored gelatin
1.5 cups granulated sugar
1 cup light corn syrup
1.4 tsp. kosher salt
1 Tb. pure vanilla extract
1 Tb. pure peppermint extract
Confectioners’ sugar, for dusting
red (or green, your choice) food coloring
Combine the gelatin and 1/2 cup of cold water in a bowl. Give a good stir and then allow to sit while you make the syrup.
Combine sugar, corn syrup, salt and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat and be careful. This is really a pan full of molten lava at this point.
With a mixer on low, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high and whip until mixture is very thick and white, about 15 minutes. Add the vanilla and peppermint and mix thoroughly.
With a sieve, generously dust an 8 x 12 nonmetal baking dish with confectioners’ sugar. Your counter is going to get messy, just deal with it. Pour the marshmallow mixture into the baking dish, smooth the top and dot with food coloring. Then, with a knife, swirl the color all around. Marble the heck out of it. Follow by dusting completely with more confectioners’ sugar. Allow to stand uncovered overnight.
Turn the marshmallows onto a board (or wax paper) and cut them into squares. Dust them with more confectioners’ sugar to keep them from sticking to each other. Store in an airtight container.
Insulin levels aside, you will love these.