MARTHA'S PEPPERMINT MARSHMALLOWS

 

  • Cooking Time:
  • Servings:
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Ingredients

  • Makes sixteen 2-inch squares
  • * Vegetable-oil cooking spray
  • * 2 cups sugar
  • * 1 tablespoon light corn syrup
  • * 4 packages (1/4 ounce each) unflavored gelatin
  • * 3/4 teaspoon peppermint extract
  • * 2 large egg whites
  • * 2 teaspoons red food coloring

Directions

  • 1. Coat an 8-inch square pan with cooking spray; line bottom with Reynold's parchment paper.
  • Coat the parchment with cooking spray, and set pan aside.
  • Put sugar, corn syrup, and 3/4 cup water in a small saucepan.
  • Cook over medium heat, stirring, until sugar is dissolved.
  • Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
  • 2. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften.
  • Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved.
  • Remove from heat, and stir in extract; set aside.
  • 3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form.
  • Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites.
  • Mix on high speed until very thick, 12 to 15 minutes.
  • 4. Pour mixture into lined pan.
  • Working quickly, drop dots of red food coloring across surface of marshmallow.
  • Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect.
  • Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight.
  • Cut into squares.

Notes

These were so fun to make, and delicious in hot cocoa!

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