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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 100 |
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1 of 10 of the candies I make every Christmas. You would not believe how simple it is to make your own marshmallows. These are SO much better than store-bought, rich, fluffy, and delicious. You can flavor them with whatever extract you like. Ingredients:
3 pkgs. (1/4 oz. each) unflavored gelatin |
1 c. cool water, divided |
1 1/2 c. granulated sugar |
1 c. light corn syrup |
1/8 tsp. salt |
choose one of the following |
1 tbsp. vanilla extract or |
few drops peppermint oil or |
1/2 tsp. espresso powder or |
crushed peppermint candies, about 1/4 cup (to taste) |
Directions:
1. Grease 9 x 13 glass baking dish.
2. Combine the gelatin and 1/2 c. cool water in the bowl of an electric mixer fitted with the whisk attachment.
3. Combine the sugar, corn syrup, salt, and 1/2 c. cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves. Raise the heat to high and cook, without stirring, until the syrup reaches 240 degrees F. on a candy thermometer. Remove from the heat.
4. With mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and has cooled to room temperature, 8 to 10 minutes.
5. Add vanilla towards the end of the mixing time. This is also the time to add a few drops of peppermint oil, if desired, instead of vanilla extract. Or try 1/2 tsp. of espresso powder for coffee-flavored marshmallow. If you would like to use the crushed peppermint candies, stir the candies into the marshmallow mixture; it will tint the mixture pink and add flavor. When stirring in the candies, it is pretty to leave some swirls of plain white.
6. Spread the marshmallow mixture into your prepared pan. Use your wet hands to smooth and flatten the marshmallows. Sprinkle confectioners' sugar over the top, and let sit for several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make squares or other shapes.
7. Dust cut marshmallows with additional powdered sugar to store; the powdered sugar will keep the marshmallows from sticking together.
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