Earlier this week I mentioned that I am not a fan of Martha Stewart. And here I am with another Martha Stewart recipe! I saw these marshmallows on pinterest and decided that I NEEDED to make them this Christmas. Then, I realized that it was a Martha Stewart recipe. I knew right away that mine would never look as good as Martha’s. But I just had to make them anyway. I love to make marshmallows. I have made them 3 times now. The first time was a total bust. In fact, I still have a bowl with the remnants of that sticky situation. The next two times I was successful. I guess I am a pro at making marshmallows now. It is fascinating to me that combining sugar, gelatin, corn syrup and egg whites will create soft, fluffy marshmallows.
After I made these marshmallows I thought, now what? What am I going to do with all of these marshmallows? Last time I made marshmallows I took them to a bonfire. But it’s freezing out and there are no bonfires going on. But soon I thought of a bunch of different uses for them. First, they are good plain. So I ate a few that way. I also added a couple to a mug of hot chocolate. Also good. Then I thought, I should give these away as gifts. So I added cocoa mix, chocolate chips, and cut up marshmallows to a pastry bag and tied them with a ribbon. I also dipped some in chocolate and then Oreo crumbs. That was my favorite way. I still had extra marshmallows and I had the idea to make peppermint marshmallow rice krispie treats. How good does that sound? I haven’t done it yet, but I plan to. So really, your options are endless! Leave me a comment if you have any other great ideas! Just as a note, I (of course) had trouble making my red swirls look pretty. Maybe cause I used gel food coloring> I don’t know. So they didn’t look that good. (They actually looked like bloody marshmallows, so maybe good for Halloween) But I really enjoyed the peppermint flavor. I would definitely make these again.
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
4 tablespoons meringue powder
4 tablespoons water
2 teaspoons red food coloring
Spray a 9 x 13 pan with cooking spray; line the bottom with parchment paper and spray the paper with cooking spray. Sprinkle gelatin over 3/4 cup water in a heatproof bowl. Set aside. Combine sugar, corn syrup, and 3/4 cup water in a small pan. Cook over medium heat. Continue stirring until the sugar is dissolved. Once the sugar is dissolved stop stirring. Allow the mixture come to a boil. Raise heat to medium-high. Continue cooking until your candy thermometer reads 260 degrees. While you are waiting for that to boil place the bowl of gelatin mixture over a pot of simmering water. Whisk the mixture until the gelatin is dissolved. Remove the mixture from the heat and add the peppermint extract. Set aside. In your stand mixer with the whisk attachment begin beating the meringue powder and water until stiff peaks form. Once your sugar mixture has reached 260 degrees add the gelatin mixture to it. Add to the egg whites. Mix on high speed until very thick. It might look like this will never turn to marshmallows but trust me, it will. Once thickened, pour mixture into lined pan. Using a toothpick and red food coloring create swirls in the marshmallows. You must work quickly. Cover and refrigerate at least 3 hours. After 3 hours you can cut the marshmallows. I like to put mine in a large Ziploc bag with some powdered sugar and toss. This will make them less sticky.
Source: Adapted From Martha Stewart