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PEPPERMINT MARSHMALLOWS for your hot chocolate

12/15/2009

14 Comments

 
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     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.

TAKE a LOOK:





14 Comments
Chris
12/15/2009 07:49:39 am

Hi Eileen,
I think we may to to come by soon:)They look like th ebest thing ever!!!

Reply
Maryam link
12/15/2009 02:02:46 pm

I was searching for Marshmallows recipe and this looks so good ..

Reply
deana link
12/15/2009 08:36:44 pm

I just made my first marshmallows... with marshmallow root!!! These are so impressive! Thanks for the great post.

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Charissa
12/16/2009 12:59:53 am

These are also pretty with a swirl of red food coloring - drip in on while they are still wet and swirl it around with a toothpick...gorgeous and oh so tasty! Thanks for the recipe!

Reply
Michelle link
12/16/2009 03:55:19 am

Perfect topper for some homemade hot cocoa.

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Jenny link
12/16/2009 04:11:29 am

Those look delish! I tried making homemade marshmallows for the first time recently and the way they dress up hot chocolate is sinful! I have been meaning to make another batch ever since.
~Jenny~

Reply
Karine link
12/16/2009 11:03:16 am

Wow your marshmallows sound amazing! Thanks for sharing :)

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michelle link
12/21/2009 09:09:46 pm

I think these sound delicious!

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Rick
1/6/2010 10:52:35 am

Can you suggest storage for these? No preservatives like the store bought variety means short shelf life I assume. Though I imagine as delicious as they look they may not need storage at all :)

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sa
7/31/2010 09:29:33 pm

I'm thinking of making marshmallows for the first time and I've got a strange fear that I can't shake just yet. Yours look wonderful. :)

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Coach Outlet link
12/23/2010 11:14:50 am

You have great blog and this post is good! *

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Berglind Rúnarsdóttir link
10/17/2011 01:20:35 am

Hello Eileen

I just discovered you website through trainspotting. I was browsing through peppermint marshmallow recipes and noticed that yours doesn't have any corn starch. Which I like (we don't really have any corn products in Iceland).
Thanks for your blog, it's great!

Reply
Ryan link
10/22/2011 10:30:38 am

Those look to be a perfect accompaniment to some mexican hot chocolate

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