Categories: Candy
Ingredients
- butter for greasing pan
- 1/3 cup confectioners sugar, divided use
- 1/2 cup cold water
- 2 1/2 Tbsp. unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup corn syrup
- 1/4 tsp. salt
- 1/2 cup water
- 1 tsp. pure peppermint extract
- 8 to 10 drops red food color
Directions
- Generously grease bottom and sides of 11×7 inch glass baking dish with butter, dust with 1 Tbsp. of the confectioners sugar.
- Place the cold water in the bowl of stand mixer fitted with the whisk attachment, sprinkle gelatin over and set aside.
- In heavy saucepan, heat sugar, corn syrup, salt and 1/2 cup water over low to medium-low heat, stirring constantly, until sugar is dissolved. Bring to a boil and cook without stirring until mixture reaches 240 degrees on a candy thermometer (soft ball stage), remove from heat.
- With the mixer on low speed, slowly (and carefully) pour the hot syrup into softened gelatin. Avoid hitting the whisk with the hot syrup. Gradually 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 1 minute. Add red food color and beat on low just until color is swirled into mixture, but not until it is uniform in color. Pour mixture into baking dish, patting lightly with wet hands. Let stand uncovered at least 8 hours or overnight.
- Dust cutting board with about 1 tablespoon confectioners sugar. Place remaining confectioners sugar in small bowl. To remove marshmallow mixture, loosen sides form dish and gently lift in one piece onto cutting board. using sharp knife, cut into 1-inch squares. Dust bottom and sides of each marshmallow by dipping into bowl of confectioners sugar. Store in airtight container at room temperature up to 3 weeks.
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makes about 77 marshmallows.