PEPPERMINT MARSHMALLOWS for your hot chocolate

     Once you've eaten homemade marshmallows it is difficult to return to the bagged, supermarket variety.  I always try to have homemade on hand once the weather turns colder and when others that reside in or frequent my home begin hinting that hot chocolate with marshmallows sure would be good. (You know who you are.)  And since I smashed quite a few peppermint candy canes into dust for the cookies I made recently, I decided to add the remainder to the marshmallow mixture.  And let me tell you... that cup of hot chocolate with peppermint marshmallows you see in the photo above was delish!  And knowing well the others that reside in or frequent my home, I will most likely be making all of my marshmallows with crushed peppermint candy from now on.

                  Marshmallows with Crushed Peppermint Candy
                                           adapted from Gourmet magazine

• about 1 cup confectioners' sugar
• 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup hot water ( about 115˚F.)
• 1/4 teaspoon salt
• 2 large egg whites
• 1 teaspoon vanilla
• 1/3 cup finely crushed peppermint candy canes

1.  Oil bottom and sides of a 9-inch-by 9-inch metal baking pan and dust bottom and sides with some confectioners' sugar.
2.  In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
3.  In a 3-quart heavy saucepan cook granulated sugar corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.  Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240˚F., about 12 minutes.  Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
4.  With standing or a hand-held mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer.  In a large bowl with cleaned beaters beat whites until they just hold stiff peaks.  Beat whites and vanilla into sugar mixture until just combined; add crushed peppermint and mix briefly, until combined.  Pour mixture into baking pan and sift confectioners' sugar evenly over the top.  Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
5.  Run a thin knife around edges of pan and invert pan onto a large cutting board.  Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto the cutting board.  With a large knife cut marshmallows into cubes.  I cut mine so I end up with 36 BIG marshmallows.  Sift remaining confectioners' sugar into a large bowl and add marshmallows, tossing evenly to coat.

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