Christmas, dessert, gift, holiday, marshmallow, mint, peppermint
Homemade Mint MarshmallowsSunday, December 22, 2013
Recipe adopted from Williams-Sonoma.
1 ounce (~1/4 cup) cornstarch
2 ounces (~1/2 cup) powdered sugar
1/2 cup water
1 tablespoon plus 1 1/2 teaspoons unflavored gelatin
1/4 teaspoon kosher salt
1/4 teaspoon cream of tartar
1/2 cup water
10 ounces (~1 1/2 cups minus 1 tablespoon) sugar
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 teaspoon peppermint extract (optional)
Sift together the cornstarch and powdered sugar into a small bowl. Line a bread pan with aluminum foil and then lightly spray with non-stick cooking spray. Sift a third of the cornstarch mixture into the greased pan and toss around so that the bottom and sides are lightly coated.
Combine the water and gelatin in a stand mixer and mix with a whisk attachment until combined. Let sit for five minutes. Whisk in the salt and cream of tartar. Whisk on high speed until fluffy, roughly 3 minutes.
In a saucepan, add the water, sugar, and corn syrup. Bring to a boil and cook without stirring until it reaches 250° F. [Side note: If you don't have a candy thermometer, this translates into a pale tan color]. Once ready, turn the stand mixer to medium speed and slowly add the syrup in between the beater and the side of the bowl. Increase to high speed and mix for 5 minutes. Add the vanilla and peppermint extract and beat for an additional 20 minutes.
Transfer the marshmallow fluff to the prepared pan and smooth it with a wet offset spatula. Let it set for an hour, and then sift another third of the cornstarch mixture over the top. Cover with plastic and let the marshmallows rest overnight.
The next day, cut the sheet of marshmallow into shapes of your choice, either using a sharp knife or a cookie cutter. Toss with the remaining cornstarch mixture, and then use a sifter to remove any excess. Serve the same day, or transfer to a ziplock bag and freeze.