Ingredients for - Peppermint Marshmallows
How to cook deliciously - Peppermint Marshmallows
1. Stage
Line a 13x9-inch pan with aluminum foil, leaving about a 1-inch overhang. Grease the pan with the butter, and set aside.
2. Stage
In a large metal bowl, sprinkle gelatin over 1/2 cup cold water. Set the bowl aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240°F (the soft-ball stage). Editor’s Tip: Our guide on how to make candy runs through the important steps during the sugar-cooking process like how to use a candy thermometer and the different sugar-cooking stages.
3. Stage
Remove the saucepan from the heat, and gradually add the sugar to the gelatin bowl. Using a hand mixer or stand mixer, beat on high speed until the mixture is thick and the volume is doubled, about 15 minutes. Beat in the peppermint extract.
4. Stage
Using an offset spatula, spread the marshmallow mixture in the prepared pan. Quickly drop food coloring over the marshmallow mixture, and cut through the candy with a knife or offset spatula to swirl. Cover the pan, and let stand at room temperature for six hours or overnight.
5. Stage
In a small bowl, combine the confectioners' sugar and peppermint candies. Using the foil overhang, lift the marshmallows out of the pan. With a knife or pizza cutter coated with cooking spray, cut the marshmallows into 1-inch squares, and toss them in the confectioners' sugar mixture. Store marshmallows in an airtight container in a cool, dry place.
