Ever thought a marshmallow could elevate a steaming cup of hot cocoa from good to Heavenly? These do. Really. These are so delicious and addicting! I find myself making hot cocoa just so I can eat these. They are soft, pepperminty, and melt beautifully. Perfect on these chilly winter nights !Peppermint Marshmallows
from www.littlebirdiesecrets.com
1/2 c. powdered sugar
1/3 c. cornstarch
2 envelopes unflavored gelatin
1 1/3 c. sugar
2/3 c. light corn syrup
1/2 c. crushed peppermint candy canes (about 6)
1/8 tsp salt
*Tip: to crush your candy canes, break them up into pieces, then seal them in a Zip Loc bag. Put your bag on a sturdy cutting board and use a hammer to smash them to a powder. The finer the powder, the better.
1. Into a small bowl, sift together powdered sugar and cornstarch. Line a 9 X 13" pan with foil and spray with a non stick cooking spray.
2. Sift 2 TBSP of the powdered sugar mixture into pan and tilt to coat all sides. Leave excess in pan.
3. Place 2/3 cup water in a large bowl and sprinkle with gelatin. Let soften 5 minutes.
4. In a medium, heavy bottomed saucepan, heat sugar, corn syrup, candy cane, and salt over medium heat until completely dissolved (about 7 minutes).
5. Pour into a bowl with gelatin mixture and beat on high speed with electric mixer until light and fluffy (10-15 minutes). I did this with my kitchen aid using the paddle attachment. The first time I tried these out I used a hand mixer and it did not cut it. The mixture gets pretty stiff.
6. Spread evenly into prepared pan. Smooth top and dust with powdered sugar mixture. Let sit at room temperature for 2 hours.
7. Lift from pan with foil. With a small, wet cookie cutter, cut out shapes and dip sides in sugar mixture. Cut up remaining marshmallows into small, irregular pieces. Or, using a wet knife, cut into 6 large squares and dip sides into powdered sugar mixture. Then cut each of those squares into 9 pieces and dip in sugar mixture.
8. Store at room temperature, loosely covered.
9. Enjoy!
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