So we have Jeremiah’s department Christmas party tonight and I realized yesterday that we are supposed to bring a white elephant gift. Whoops! I had nothing. Hadn’t thought of anything. Blah. Jeremiah always wants to do gag gifts which is SO not my thing. Well, I was reminded by my lovely sister-in-law about these marshmallows I made last year for Christmas. We all sat around in my living room drinking Williams-Sonoma Hot Chocolate with these marshmallows melting in it and watching movies. It was divine. If you have never had a) WS hot chocolate or b)homemade marshmallows YOU NEED TOO!!!! You CAN get ‘homemade’ marshmallows at WS also but they’re like $20 and these probably are like $.50 and you likely have the ingredients in the pantry already and they are pretty easy. Just make sure you have some kind of a stand or hand mixer as I am pretty sure they would be impossible to make with a hand whisk.
Ingredients
Makes sixteen 2-inch squares
Vegetable-oil cooking spray
2 cups sugar
1 tablespoon light corn syrup
4 packages (1/4 ounce each) unflavored gelatin
3/4 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring
Preparation Instructions
1. Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside.
2. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
3. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
4. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form.
5. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
6. Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect.
7. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares with a well buttered knife, cutting straight down into them, don’t try to ‘saw’ them.
8. Dip them in powdered sugar so they are each coated on all sides.
Read more at Marthastewart.com: Candy-Cane Marshmallows – Martha Stewart Holidays
P.S. I pretty much just copied and pasted this from Martha as I made no changes to the recipe. Hope she doesn’t mind!
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