condiment, recipe, sweet

Peppermint Marshmallows

The holiday season is always full of rich and decadent foods. But sometimes, we’d like to enjoy something that is a little easier on the tummy.

What do you often indulge in during the holidays? For me, it’s desserts and rich treats that always push me over the edge during the holidays. You know the feeling: you want to try a bit of everything, but then it suddenly just stops tasting good. For a couple hours. Until you dive in later that same day!

But for those evenings when you want a sweet treat but wouldn’t mind forgoing the heaviness, I recommend these delightful peppermint marshmallows. They are pillow-y soft and perfectly weightless; so incredibly tender, they melt the second they hit your tongue.

Chef’s warning though: making marshmallows can get messy. And sticky. And downright unappetizing. But the end results are so phenomenal you will be wondering why you’ve been buying those flavourless marshmallows at the grocery store all this time!

Keep in mind there aren’t any preservatives in this recipe so they will gradually loose their softness over time. But if you have a couple left over, popping them into a hot cocoa warms them right up πŸ™‚

Peppermint Marshmallows

Ingredients:

– 2 packs of gelatin powder, equivalent to 2 tablespoons
– 2 cups granulated sugar
– 1/2 tsp salt
– 2 tsp flavour extract (I used peppermint extract)
– 1/4 cup icing sugar
– 1/4 cup corn starch

Directions:

1. In a small bowl stir together the gelatin and 1/2 cup of cold water. Set aside to set.
2. Meanwhile, in a large pot stir together 1/2 cup water with the granulated sugar. Bring to a strong boil. The mixture will turn from opaque to translucent.
3. Add the gelatin and increase the heat to high and bring it to a strong boil. Be careful though, as it bubbles up very quickly and make a mess! Remove from heat immediately, and stir in the salt and flavouring.
4. Transfer the mixture to a clean bowl. With a stand mixer or hand mixer, stir the mixture on low for about a minute to release a lot of the steam. Once the steam is reduced turn it up high and mix for about ten minutes until it is white, thick, and the mixture has doubled in size.
5. Line a baking sheet with parchment paper and distribute half the icing sugar and half the cornstarch onto the paper (be sure to distribute it everywhere- the marshmallow mixture is very sticky!).
6. Pour the marshmallow mixture onto the powdered parchment and allow it to congeal. Sprinkle the top of the marshmallow with the rest of the icing sugar and corn starch.
7. Cut into 2-inch size squares. Store in a dry and cool place and in a sealed container.