Homemade Peppermint Marshmallows [Re-post]

Homemade Peppermint Marshmallows

3/4 cup water

4 packets Knox gelatin

3 cups sugar

3/4 cup water

1/2 tsp salt

1 1/4 cup light karo syrup

1 Tbsp peppermint extract (optional)

powdered sugar (for cutting)

'Tis the season for hot chocolate! Three years ago I got pretty ambitious on the holiday treats I made for our friends and neighbors. I'll admit I was slightly intimidated at first, but these really were pretty simple to make. A little messy, but nothing that doesn't clean up in 5 minutes with a sponge. Initial prep time is 30 minutes. Then the mallows must sit for 10-12 hours before cutting. Final prep is another 30 minutes. This makes 48 - 60 mallows, depending on how large you cut them. Yummy when added to hot cocoa!

Credit to Morgan at http://morganmoore.typepad.com/one_more_moore/ for inspiring me to try these. :)

If you're interested, here are step by step instructions and photos I put together.

1) Place 3/4 cup water and 4 envelopes Knox Gelatin in mixer bowl to "bloom."

2) Affix splash guard to mixer bowl so it will be ready when you add the hot syrup.

3) Mix 3 Cups Sugar, 3/4 cup water, 1/2 tsp Salt and 1 1/4 Cups Karo Syrup in a medium sauce pan.

4) Bring to boil with lid on and NOT stirring.

5) Once boiling, remove lid and continue to boil until syrup reaches soft ball stage (234 - 240 degrees). Do not stir.

6) With mixer on medium speed (and already containing gelatin/water mixture), add hot syrup. Then increase speed to High.

7) Mix on High for 8-10 minutes until stiff peaks form.
8) Add flavoring at the end so you can adjust to your taste. I added 1 Tbs Peppermint extract. You may also use vanilla if you don't like mint.

9) Pour hot mixture into a 9 x 13 pan, lined with parchment paper that has been sprayed with vegetable oil.

10) If desired, add red food coloring. I used 8 or 9 drops and spread around with a toothpick.

11) Let mallows sit uncovered at room temperature for 10-12 hours.

12) After 10-12 hours, dust a piece of parchment paper or cookie tray with confectioner's sugar. Invert mallows onto dusted sheet and peel away parchment paper. Sift sugar onto the surface you just uncovered.

13) Slice mallows with a pizza cutter (it's helpful to continually dust the pizza cutter with confectioner's sugar. 14) With each new cut edge, roll each side of the mallows in confectioner's sugar. 15) Dust off excess sugar before plating or packaging.

Voila!

We ended up doing one peppermint batch and one vanilla batch. Here they are, ready for delivery!

MERRY CHRISTMAS!