13 December 2010

Peppermint Marshmallows

I've been itchin' to make peppermint marshmallows ever since I watched this video featuring Cheryl Day, the owner of Back in the Day Bakery, my idol.

And ever since I decorated my kitchen to look like Christmas threw up all over the place (but in a good way), I've been feeling really Christmas spirity.  And since it's been super cold here, a.k.a. "the perfect weather for hot chocolate drinking," I knew that the time had come for me to tackle an intimidating task: marshmallow making.

Now, Cheryl hasn't posted her recipe for peppermint marshmallows on the internet (at least that I could find--she's likely saving it for her upcoming cookbook), so I had to go to my second-favorite baking goddess, Martha.  I used her recipe for Candy Cane Marshmallows, and made a couple of slight adjustments.

And now marshmallow making is my favorite thing to do.  I want to sleep on a mattress made of marshmallows and put marshmallow insoles in my shoes.  And then I want to make beds of marshmallows for all of my friends to sleep on.  And then I want to eat my bed of marshmallow in a swimming pool of hot chocolate.

Matt says it's some crazy Willy Wonka shit.  It kind of is.

Two notes, though, before you start.
  1. Timing is everything.  You can basically do each of the main parts simultaneously. 
  2. You'll probably want to have a stand mixer for this job.  You could do it without, but your arms would be pretty tired after mixing the marshmallows for 15 minutes.
And one last note.
   3.  THESE ARE AWESOME! They're light and fluffy and have an amazing flavor and they're so creamy and melty when you put them in hot chocolate.

Peppermint Marshmallows (adapted from Martha Stewart's recipe)


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
red food coloring


1.Coat an 9x13-inch square pan with cooking spray; line bottom with 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. Also meanwhile, 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.  While mixing, add red food coloring until you reach desired color of pretty pale pink.

4. Pour mixture into lined pan.  Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight.

5. Cut into squares with kitchen shears covered in corn starch (the marshmallows can be pretty sticky). 
Toss cut marshmallows in powdered sugar and tap off excess.

Have at it, friends!  And enjoy your Monday!

1 comment:

  1. These look scrumdiddlyumptious, especially the photos of the marshmallows in the bag and in the mug.

    Your new camera also looks lovely, but I'm only going to comment here so I don't comment on every post and therefore avoid appearing stalkerish.



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