Peppermint Marshmallow

peppermint marshmallow recipe
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I didn't have the candy canes but I did have peppermint extract so at the stage of adding everything together before letting it whip up for 15 minutes I added 1/2 to 3/4 t. extract. Then I couldn't find red food coloring, but I did find some red sanding sugar so I just sprinkled it on the fronts + backs. First time making them and it WON'T be the last! It was so easy. Looks so gourmet swimming in a hot bath of chocolate. I think next time we'll have to try chocolate marshmallows! Just substitute cocoa for the powdered sugar and dust them with the cocoa too. We have really, REALLY long winters...what's a girl to do but dream up stuff like this?
1/2 c. powdered sugar
1/3 c. cornstarch2 envelopes unflavored gelatin1 1/3 c. sugar2/3 c. light corn syrup1/2 c. crushed peppermint candy canes (about 6)1/8 tsp. salt*Tip: to crush your candy canes, break them up in large pieces, then seal them in a Zip Loc bag. Put your bag on a sturdy cutting board and use a hammer to smash them into a powder. The finer the powder, the better.1. Into a small bowl, sift together powdered sugar and cornstarch. Line a 9x13" pan with foil and spray with 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 c. water in a large bowl and sprinkle with gelatin. Let soften 5 minutes.4. In medium, heavy-bottom saucepan, heat sugar, corn syrup, candy cane, and salt over medium heat until completely dissolved (about 7 minutes).5. Pour into bowl with gelatin mixture and beat on high speed with electric mixer until light and fluffy (10-15 minutes).6. Spread evenly into prepared pan. Smooth top and dush 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 shapes and dip sides in sugar mixture. Cut up remaining marshmallows into small, irregular pieces (these are the ones I let my kids and husband eat!). 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 temp, loosely covered.

Put three in a cello bag, tie with a ribbon, and gift them along with a jar of hot chocolate mix. These are perfect with regular, dark chocolate, or chocolate mint hot cocoa. I love the way my star cookie cutter makes them just the right size to fill up my mug! But I find it hard to make them last long enough for more than one cup of cocoa. I can't stop eating them straight out of the bowl!P.S. Thanks to my dearest Checketts for this recipe--you changed my life when you gave me a bowl of these so many years ago! Miss you!