Tuesday, November 30, 2010

Minty Marshmallows

Well, now that Thanksgiving is over it is time to start the Christmas baking.  I totally enjoy this part of the holidays. Decorating..somewhat fun..shopping...not fun…being in the kitchen making wonderful treats…the most fun! Don't snicker. I know I'm a little crazy when it comes to holiday baking. My mother-in-law use to laugh at the fact that I would make a cookie a night for the 2 weeks before Christmas. So today my project was marshmallows….chocolate, mint or just plain! I decided on mint. You see, years ago when I first made these delectable treats, I was browsing through a Williams-Sonoma's Catalog and saw that they were selling homemade marshmallows. They touted the fact that these were like little puffs of heaven, and no store bought  marshmallow will ever compare. The price was way more than I would pay for marshmallows. Ok, so now they sucked me in! I'm always up for a challenge. I thought if someone is making marshmallows to sell at Williams-Sonoma, then why can't I make them.  That's when I took out my trusty Martha Stewart Holiday Cookbook.  If anyone knows how to make marshmallows it would be Martha! I was right. Since then they have been a tradition in our house. My grandkids love them. They are so yummy topping a cup of hot chocolate or just eating. I really love the mint. They compliment the hot chocolate nicely.  I have to say that no store bought bag of marshmallows will ever compare….Williams-Sonoma was right!!




Foil lined oiled dish

Gelatine

Water in mixer bowl with gelatin sprinkled on top.

All  ingredients, in pot, coming to a boil. 

Thermometer and peppermint oil

Boiling till thermometer reads 234 to 240⁰

Beating mixture till thick and stiff

Ready to go!

Mixture poured into dish

Powdered sugar on cutting surface 

The set mixture ready to be cut

Cutting the marshmallows

These are on their way to my grandsons.



Martha's Marshmallows


4 envelopes unflavored gelatin
1½ cups water (divided)
3 cups sugar
1¼ cups light corn syrup
¼ teaspoon salt
2 teaspoons vanilla extract (or you could use peppermint  oil...just 2 or 3 drops 
the first time…this could be quite potent)
Confectioners sugar for finishing

Oil a 3 qt. Pyrex baking dish with vegetable oil. Line the dish with foil, and lightly
coat the foil with more oil.
In the bowl of the electric mixer soften the gelatin with ¾ cup water.
Place the sugar , corn syrup, ¾ cup water and the salt in a heavy saucepan.
Bring to a boil and cook over high heat until the syrup reaches 234⁰ to 240⁰ F.
Add the extract or oil.
With the whisk attachment  of the mixer at full speed, beat the hot syrup slowly
into the gelatin until mixture is very stiff. About 15 minutes. Pour the mixture into the
foil lined dish and smooth the top with on oiled spatula. Allow the mixture to rest, 
uncovered, at room temperature 10 to 12 hours.
Using a fine sieve, sprinkle the confectioners sugar onto a cutting board. Turn the 
stiffened marshmallow mixture out onto the sugar, and using a lightly oiled knife 
cut into squares or use cookie cutters and cut out in shapes. Be sure to dip the cut 
edges of the marshmallows into the confectioners sugar to prevent sticking.



2 comments:

  1. Let me tell you folks, I've had her marshmellows and they are really a heavenly treat. I thought big deal, marshmellows, they are the one of the best things she makes 'cause NO one else makes them. Thanks for sharing them with us Kathy.

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  2. I was reading about your beef stew and got distracted by peppermint marshmallows! How Fun!!

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