- Makes: 80 servings
- Prep 30 mins
- Cook 12 mins to 15 mins
- Chill At least 5 hrs
Homemade marshmallows are infinitely superior to store-bought--creamy and almost melt-in-your mouth soft. And peppermint is just one variation. In the baking aisle, find extracts like lemon, raspberry and cinnamon to customize your own marshmallows. The power of a stand mixer eases prep of this recipe, though a hand mixer works well.
Nonstick cooking spray
unflavored gelatin (4 1/4 teaspoons)
cold water, divided
light-colored corn syrup
refrigerated egg white product* or 2 egg whites from pasteurized eggs**
drops red liquid food coloring
- Line a 13x9x2-inch baking pan with plastic wrap. (For thicker marshmallows, use a 9x9x2-inch pan.) Coat with cooking spray; set aside. In a large metal or heatproof bowl, sprinkle gelatin over 1/2 cup of the cold water; set aside.
- In a 2-quart heavy saucepan, stir together the remaining 1/4 cup cold water, 1 3/4 cups of the sugar and the corn syrup. Bring to boiling over medium-high heat. Clip a candy thermometer to the saucepan. Cook, without stirring, for 12 to 15 minutes or until temperature reaches 260 degrees (hard-ball stage).*** Pour over gelatin mixture and stir well (mixture will foam and bubble).
- Meanwhile, beat egg whites and salt on high speed until foamy. Add the remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. With the mixer running on high, gradually add gelatin mixture, vanilla and peppermint extract. Beat for 5 to 7 minutes or until the consistency of thick, pourable cake batter. Spread in prepared pan. Drip about 25 drops of food coloring evenly over the top. Swirl with a knife. Coat a piece of plastic wrap with cooking spray; press it, coated side down, over candy. Chill at least 5 hours or until firm.
- In a small bowl, combine powdered sugar and cornstarch; sprinkle about a quarter over a large cutting board. Remove plastic from candy; invert onto cutting board. Remove plastic. Sprinkle with a quarter of the sugar mixture. Cut into 1-inch squares (larger if using a 9x9-inch pan), dusting knife with powdered sugar if necessary. Place candy, one-third at a time, in a large zip-top bag with the remaining sugar mixture; toss to coat. Layer between waxed paper in an airtight container in the refrigerator for up to 1 week or freezer for up to 1 month.
- * *Be sure to look for a product that is just egg whites.
- * **If you cannot find pasteurized egg whites, you can use regular eggs and pasteurize the egg whites: In a small saucepan stir together 2 egg whites, 2 tablespoons granulated sugar, 1 teaspoon water, and 1/8 teaspoon cream of tartar just until combined but not foamy. Heat and stir over low heat until mixture registers 160 degrees F on an instant-read thermometer. You may see a few pieces of cooked egg white in the mixture. Remove from heat and place saucepan in a large bowl half-filled with ice water. Stir for 2 minutes to cool mixture quickly. Place egg white mixture in the large mixer bowl. Continue as directed in step 4.
- * ***To test for hard ball, shortly before reaching temperature, dribble a small spoonful of the hot mixture into a bowl of cold water. Form the mixture into a ball with your fingers. Out of the water, it should hold its shape but be malleable. If it is too soft, retest using a clean spoon and fresh water.
(Peppermint Marshmallows)Servings Per Recipe 80, pro. (g) 0, calcium (mg) 0, sugar (g) 8, Potassium (mg) 0, Fat, total (g) 0, vit. C (mg) 0, cal. (kcal) 34, vit. A (IU) 0, iron (mg) 0, chol. (mg) 0, Thiamin (mg) 0, carb. (g) 9, Niacin (mg) 0, sat. fat (g) 0, Riboflavin (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 0, Monounsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 0, sodium (mg) 10, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0