Friday, December 4, 2009

mint marshmallow hot coco

here are the marshmallows and hour after pouring the batter into the oiled up plastic wrapped dish.

peppermint marshmallows, originally uploaded by even eve.

I was watching the food network on thanksgiving day and watched a lady make coconut marshmallows. It made me want to make marshmallows but something more of a holiday marshmallow which led me to this recipe from baking bites with my notes on the recipe in parentheses.

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
3/4 cup water, divided
2 cups granulated sugar
2/3 cups light corn syrup
1/4 teaspoon salt
2 tsp vanilla extract
1 tsp peppermint oil/extract

Baking instructions:
1.Line Pyrex® 7"x 11" baking dish with plastic wrap and lightly oil it. Set aside.

2.In the bowl of an electric mixer (with whisk attachment), sprinkle gelatin over 1/2 cup water. (mix well) Soak for about 10 minutes.

3.While the gelatin is soaking, combine sugar, corn syrup and remaining 1/4 cup water in a small saucepan. (mix well) Bring the mixture to a full, rapid boil then boil hard for 1 minute. (started a stopwatch. took 3 min and 41 sec. from time of turn heat on to 1 full min of boil.)(my electric coil stove top was almost all the way hot about 4/5 of the way turned to hot)

4.Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. (my mixers whisk attachment doesn’t touch the bottom of the bowl that doesn’t get very full with all of the ingredients so I took it off its stand (my miser has the option of being hand held or on the mixing stand) and started using it as a hand mixer.)Add the salt and beat for suggested 12 minutes, till it gets a thickened marshmallow spread texture. After 12 minutes, add in the vanilla and peppermint extracts and mix just until they are fully incorporated.

5.Scrape with a spatula warm marshmallow into the prepared pan and spread evenly (lightly greasing your hands and the spatula helps a lot here)(didn‘t do this). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. (or I have the matching lid for my pyrex dish which I used instead of topping with plastic wrap)

6.Let mixture sit overnight, until cooled and firmly set. When the marshmallows are set, you can cut them up. In a shallow dish filled with confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with clean, lightly oiled scissors (the best tool for the job) or a chef’s knife. I generally cut the big marshmallow block into seven strips, then cut each into 8 or 9 square marshmallows. cover each piece of marshmallow in confectioners’ sugar.
Store in an airtight container.
Makes about 60 marshmallows

1 comment:

  1. This looks positively heavenly. Nothing beats a cup of hot chocolate on a cold day, especially with marshmallows.