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4 Dec 2012

Peppermint Marshmallows

The snow has started falling up here in Newcastle and that means one thing, steaming mugs of cocoa topped off with delicious homemade marshmallows.  Homemade marshmallows really are leagues apart from their supermarket counterparts, the texture and delicate flavour are so perfect and fluffy you could be chewing on a peppermint cloud.  The method may seem a little scary, boiling sugar is never something that should be taken lightly, but as long as you're careful it really couldn't be any simpler.  


I've added peppermint extract to these marshmallows but feel free to flavour them however you wish.  Vanilla, rose or even coffee would work wonders, just change the colours to match your tastes.



Peppermint Marshmallows
(Adapted from Martha Stewart)

Ingredients:
Vegetable-oil cooking spray
450g cups sugar
1 tablespoon golden syrup
4 packages gelatin
3/4 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring

Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, golden syrup, and 175ml 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.

Meanwhile, sprinkle gelatin over 175ml 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.

Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. 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.

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. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

 photo homeeee_zps214aed0e.jpg

14 comments:

Helen said...

I don't really like marshmallows unless they are melted in hot chocolates, but I've always wanted to try homemade!

Louise said...

Hiya I don#t suppose you know it they work with some of the vegetarian gelatine alternatives?

Seelenschmerz said...

Great idea! I love those coloured marshmallows!

Victoria said...

I miss marshmallows since going veggie! :( They look great.

Just waiting for toast said...

Aw these looks so pretty and Christmassy! I love marshmallows in hot chocolate! xo

Cassy Workette said...

I love peppermint and marshmallows this might be the most perfect and timely post EVER

xo cassy
http://theworkette.blogspot.com/

Irmina Díaz-Frois Martín said...

I like very much.

Irmina Díaz-Frois Martín said...

I like very much.

seventypesofbiscuits.com said...

Do you think it'd work to put chopped up dark chocolate in the fluffy mixture once it's cooled down slightly?

Foodnerd4life said...

These looks so pretty and festive! My peppermint purple marshmallows where a bit of a mixed bag so will have to give these a go.

Genevie Garcia said...

Wow they look amazing and the photography is fantastic!

Milli said...

They are beautiful!

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Cristina Pop said...

wow...this looks sooo tasty :X