Ingredients:
- 3/4 cup cold water
- 3 tablespoons unflavored gelatin
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon peppermint extract
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- Crushed candy canes optional, for garnish
Instructions:
Mix the gelatin with half a cup of cold water in a mixing bowl
To soften, let it sit for roughly ten minutes
Put the corn syrup, granulated sugar, and the remaining 1/4 cup of cold water in a saucepan
Stirring constantly, heat for a while until the sugar dissolves
Turn up the heat and boil the mixture after the sugar has dissolved
Keep an eye on the temperature with a candy thermometer
It should get as high as 240F 115C
Whip the gelatin mixture with a hand mixer or a stand mixer until frothy while the sugar syrup is heating up
Continue whipping at a medium-high speed and carefully pour the sugar syrup into the frothy gelatin mixture when it reaches 240F 115C
Due to the hot mixture, exercise caution
After adding the peppermint extract and salt, whip the mixture until it thickens and takes on a glossy appearance
This ought to take ten to fifteen minutes
Meanwhile, in a different bowl, mix the cornstarch and powdered sugar
The marshmallows will be dusted with this
When the marshmallow mixture is ready, mix the powdered sugar and cornstarch together and dust a 9 x 9 inch 23 x 23 cm baking pan
Using a spatula, level the top of the marshmallow mixture once it has been poured into the prepared pan
Crushed candy canes can be added for a peppermint twist if desired
To set, leave the marshmallows for at least four hours, or over night, at room temperature
Once they have solidified, shape and size the marshmallows as desired with a knife or cookie cutters
To keep the cut marshmallows from sticking, toss them in the remaining powdered sugar and cornstarch mixture
Enjoy your peppermint marshmallows now! For a maximum of two weeks, they can be kept in an airtight container
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