Peppermint Marshmallows

Looking to expand this year's repertoire with a lovely holiday treat? These marshmallows with peppermint flavor are perfect! Making them is enjoyable, and they taste fantastic either eaten alone or with your favorite cup of cocoa.

Ingredients :

• 2 tablespoons of sugar for icing

• Cornstarch, 1 teaspoon

• 2 tablespoons of unflavored gelatin powder, roughly 3 packages, and half a cup of water

• 1 1/2 cups sugar, granulated

• corn syrup, one cup

• 14 cup of water

• 1/8 of a teaspoon of kosher salt

• 1 tsp. of peppermint oil

• food coloring 12 to 14 drops

To sum up :

• 4 teaspoons of sugar for confections

• cornstarch, two tablespoons

Special Equipment

• Candy thermometer

• Stand mixer

STEPS :

     1. Get the pan ready :

In a small bowl, mix cornstarch and confectioners' sugar.

A 9 x 9 x 2-inch pan should be lightly sprayed or oiled with cooking oil. Make sure the parchment paper extends over the edges of the pan by 1 inch before placing it inside. Dust the parchment paper with the sugar and cornstarch mixture after lightly spraying or oiling it.

     2. Water with gelatin added :

In a small microwave-safe bowl, combine the gelatin powder with the water. Stir and wait till the powder absorbs the liquid.

     3. The sugar mixture is cooked :

Combine the sugar, corn syrup, water, and salt in a big saucepan. Until the sugar dissolves, cook on high, stirring constantly with a heatproof spatula or wooden spoon.

Depending on how strong your burner is, cook the syrup for 5 minutes on medium high heat, or until it reaches 240°F or the soft ball stage.

     4. Warm up the gelatin :

Put the bowl with the gelatin in the microwave for 30 seconds to melt it while the syrup is simmering. Gelatin ought to be liquid. Add the gelatin to the bowl of a stand mixer fitted with a whisk attachment.

     5. Combine the sugar and gelatin :

Once the syrup has reached the proper temperature, slowly pour it into the bowl while running the mixer at a medium-low speed to ensure that the syrup touches the bowl's sides. Avoid pouring the syrup into the bowl's center, where it could hit the whisk attachment and possibly fly back at you.

Increase the mixer's speed to medium for 5 minutes once all of the syrup has been added. After then, accelerate at a medium-high speed for an additional four minutes. Add the peppermint extract and continue beating on medium-high for a further minute, or until the marshmallow is completely opaque white and has tripled in size.

     6. Add to the preheated pan :

When the marshmallow is prepared, pour and scrape it into the pan that has been prepared.

To ensure that the marshmallow has distributed equally throughout the pan, wet your hands and pat it flat.

Then sprinkle the marshmallows with the red food coloring. Drag the food coloring in decorative swirls and figure eights with a toothpick.

     7. Cool :

For 8 hours, leave the pan in a cool, dry location.

     8. Slice :

In a big bowl, mix the cornstarch and confectioners' sugar.

Grab the parchment paper that hangs over the sides of the pan and transfer the entire sheet to a cutting board to lift the marshmallows out of the pan.

Make squares of 1 1/2 x 1 1/2 inches (a 6 x 6 grid). To coat all the surfaces and keep them from clinging to one another, dip and roll the cut marshmallows in the sugar and cornstarch mixture. For up to three weeks, keep at room temperature in a cold, dry, sealed container.

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