I was a little hesitant about making homemade marshmallows, but it was actually very easy – a little time consuming, but easy! It got a little messy because I used a hand mixer as opposed to a stand mixer, but my mixer came clean with some warm water and soap. Definitely something I will do again!
Peppermint Marshmallows (from Betty Crocker)
- Butter for greasing
- 1/3 cup powdered sugar
- 2 1/2 Tbsp unflavored gelatin
- ½ cup cold water
- 1 ½ cups granulated sugar
- 1 cup corn syrup
- ¼ tsp salt
- ½ cup water
- 1 tsp pure peppermint extract
- 8 to 10 drops red food color
- Generously grease bottom and sides of 11×7-inch (2-quart) glass baking ish with butter; dust with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
- In 2-quart saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling [it was taking a long time for it to get to boiling, so I turned the heat up to medium, stirring constantly – when it started boiling, I turned it back down]; cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat. [It took longer than 30 minutes on low, and I stopped mine at 235°F or so and it worked fine. I was concerned because mine had taken on a slightly yellow color, but once I started beating it, it was completely white.]
- Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Pour into baking dish, patting lightly with wet hands. Drop food color randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Let stand uncovered at least 8 hours or overnight.
- Dust cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into squares of desired size (1 inch by 1 inch works well). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.
Shaped Candy Canes dipped in Chocolate
- Preheat oven to 250°F. Cover a baking pan with parchment paper. Lay out candy canes on parchment paper leaving 1/2 – 1 inch between each. It is easier to work with a couple at a time.
- Heat for 5-10 minutes and remove pan from oven. Keep an eye on them; if you overheat, they will melt and flatten!
- Pick up a candy cane and gently pull to shape it with your hands. If you don’t pick it up, it may stick to the parchment paper and stretch the swirls/stripes on the back side. If it becomes to hard to shape, just place it back in the oven for a couple minutes. I found it helpful to heat for a smaller amount of time, shape a little, heat again and continue to shape.
- Allow to cool completely before handling.
- Dip in melted chocolate if you’d like to.