It’s a new year and we are well on our way into 2017! It’s that time for resolutions (I myself have have set a few and no none of them include the daunting “New Year New Me”) and for getting back on track. The number one new year’s resolution every year is to lose weight and get healthier. While I myself would like to do both I also am a big advocate for balanced lifestyles. Moderation is key when it comes to food and that means don’t deprive yourself of the things you love. If you are craving a Big Mac (and who doesn’t) you get out there and order that big beautiful burger. Definitely don’t get multiple in a week but it is important to treat yourself. That is where my first post of the New Year comes into play. Every year during the holidays I make homemade marshmallows, and while I often only indulge in a couple out of the whole batch (I am a savoury fan. If I made my own chips I would hoard them all for myself), I gift these little pillows of sugar so my friends and family can have a sweet indulgence.
Everytime I tell someone I make marshmallows I always get the same reaction, “Woah! You MAKE marshmallows?” (as if I’m some sort of wizard!). Yes. Yes I do (and maybe I am a real life Hermione Granger, I don’t know!). They are definitely easier then people think to make and everyone is always impressed when you tell them you made them from scratch. I will say as a bit of a disclaimer that once you make or eat homemade marshmallows you can’t go back to the store bought (nothing will compare!).
Now is the time to whip up a batch of these Homemade Peppermint Marshmallows to give yourself a sweet treat on a cold day! Right now I am looking out my window to a serious snowstorm and having a having a warm cup of decadent hot chocolate and a couple minty marshmallows is making Winter not seem so bad. (It is also reminding me that I am procrastinating on my date with the treadmill and I should probably go do that. After this hot chocolate obviously).
- Canola cooking spray
- Icing sugar
- 3 Envelopes unflavoured gelatin
- 1 cup cold water, divided
- 1 1/4 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1/4 tsp table salt
- 1 tsp peppermint extract
- Red food colouring gel
- Line bottom of a 7 x 11 inch baking dish with parchment paper, lightly grease with cooking spray. Dust the sides and bottom of the baking dish with icing sugar. Sprinkle gelatin over 1/2 cup cold water in the bowl of an electric stand mixer.
- Stir together granulated sugar, light corn syrup, salt and remaining 1/2 cup cold water in a medium saucepan over medium-high heat. Cook stirring often until candy thermometer registers 240 degrees. (about 12-15 minutes and reduce heat if necessary to prevent mixture from boiling over).
- Gradually add hot sugar mixture to gelatin mixture, beating at medium-low speed and using whisk attachment. Gradually increase speed to high and beat for 7 - 10 minutes. (bottom of the bowl should be warm and mixture is very thick and ribbony). Add in peppermint extract and 4 drops of red food colouring gel.
- Spread mixture into prepared baking dish using a lightly greased spatula. Dot 6-8 more drops of red food colouring gel throughout and using a wooden skewer, swirl to create a pattern on top.
- Heavily dust top with icing sugar. Let mixture stand uncovered, in a cool, dry place for 8 to 24 hours. Once ready remove from baking dish and cut into 1 1/2 - 2 inch cubes.
- Store wrapped in parchment paper and in a sealed container or bag at room temperature.
- Icing sugar is your best friend when making marshmallows. Dust your prep surfaces, knives for cutting and packaging throughout.