Ingredients:
- 3 envelopes 21g unflavored gelatin
- 1 cup 240ml cold water, divided
- 2 cups 400g granulated sugar
- 1/2 cup 120ml light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Red food coloring optional
- Green food coloring optional
- Powdered sugar, for dusting
Instructions:
In a mixing bowl, combine the unflavored gelatin and 1/2 cup of cold water
Let it sit for about 10 minutes to bloom the gelatin
In a saucepan, combine the granulated sugar, corn syrup, remaining 1/2 cup of water, and salt
Heat over medium-high heat, stirring until the sugar dissolves
Once dissolved, stop stirring and let it come to a boil
Insert a candy thermometer and continue boiling without stirring until it reaches 240F 115C
With a stand mixer or hand mixer on low speed, slowly pour the hot sugar syrup into the bloomed gelatin
Gradually increase the speed to high and beat for 10-12 minutes or until the mixture becomes thick and fluffy
Add vanilla extract and peppermint extract and beat for an additional 2 minutes until well combined
If desired, add red and green food coloring for a festive touch and mix until evenly colored
Line a 9x9-inch 23x23cm square baking pan with parchment paper and dust it generously with powdered sugar
Pour the marshmallow mixture into the prepared pan and smooth the top with a spatula
Dust the top with more powdered sugar
Let the marshmallows set at room temperature for at least 4 hours or overnight until they are firm and no longer sticky to the touch
Once set, use a knife or cookie cutters dusted with powdered sugar to cut the marshmallows into desired shapes
Re-dust with powdered sugar to prevent sticking
Serve your Christmas marshmallows as a festive treat, use them for hot cocoa, or package them as holiday gifts!
No comments:
Post a Comment