Marshmallows are something that have been on my "to make" list forever. I have wanted to make them for quite some time, but they seem like one of those things that need an "occasion" such as a camping trip or something along those lines. My "occasion" never came up, so there they sat on the list.
I saw this recipe on What Megan's Making a couple weeks ago on her 12 Days of Christmas Countdown, and it was perfect. My occasion would be Christmas Eve and the destination for these little goodies was definitely going to be a steaming, hot cup of hot chocolate!
Fast forward a couple weeks, and I've actually made these twice. The first time with only a hand-held mixer and the second time in Arizona with my kitchen aid. They worked well both times, but I could definitely see the mixture set up a little quicker using my stand mixer. It almost set up too much as it was really hard to get the pretty red swirls in the second batch. My only advice with this recipe would be to stop the last mixing process if you think they're getting pretty thick. You want to be able to pour them very slowly not have to press a spatula on the goop to get it to spread out =) However, while my second batch wasn't quite as pretty, they are still delicious. Try these out! I know that mug of hot chocolate is calling your name!
Adapted from Martha Stewart and What Megan's Making
vegetable oil cooking spray
1-1/2 c. warm water, divided
2 c. sugar
1 Tbsp. light corn syrup
4 pkg (1/4 oz. each) unflavored gelatin
1 tsp. peppermint extract
2 large egg whites
liquid red food coloring
Line the bottom of a 9 x 13-inch pan with parchment paper and coat the parchment with cooking spray. Set aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring and let the mixture come to a boil. Raise the heat to medium-high and cook until mixture registers 260 degrees on a candy thermometer.
Meanwhile, sprinkle gelatin over 3/4 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 (but not dry) peaks form. Whisk gelatin mixture into sugar mixture. With the mixer running, gradually add the sugar/gelatin to the egg whites. Mix on high speed until very thick, 12 to 15 minutes or until the mixture looks like it is really starting to thicken.
Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl the drops into the marshmallows to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares using a pair of kitchen scissors. Roll the cut marshmallows in powdered sugar to prevent sticking and store in a ziploc bag or airtight container.