Wednesday, December 18, 2013

Homemade Peppermint Mashmallow

Peppermint Marshmallows
Yield: 16, 2x2 in
Cook time: 20 minutes
Cooling time: 4 hours

      There are only two acceptable ways to top your hot chocolate: Homemade whipped cream, or homemade marshmallows. Sure, you can use the stuff that sprays out of an aerosol can, or even the fluffy pillows of sugar from your youth, but nothing ever beats the real thing. We here at RMR have decided to test our confectionery boundaries and provide you with a seasonal marshmallow that is perfect for topping rich homemade hot chocolate, creating a new spin on the classic marshmallow cereal bars, or even a just quick treat for the Christmas cook.

1/2 cup cold water
3 (1/4 oz ) packages unflavored gelatin
2 cups sugar
3/4 cup light corn syrup
1/8 tsp salt
1/4 tsp peppermint extract
1/8 tsp vanilla extract
5 drops red gel food coloring
1/2 cup confectioners sugar

1. In the bowl of a stand mixer add 1/4 cup of the water and sprinkle all the gelatin over it, let stand for ten minutes.
2. In a small sauce pot combine the other 1/4 cup of water, granulated sugar, corn syrup, and salt. Bring to a boil over medium heat. Using a candy thermometer cook the mixture until it reaches 250 degrees F, about 8 to 12 minutes.
3. Remove the pot from the heat and turn the mixer on low speed. Slowly pour the sugar syrup into the bowl and turn the mixer up to high speed. Continue to whip on high speed until the mixture turns white and becomes extremely thick, about 10 to 12 minutes.
4. During the final minute of whipping add the extracts. While the sugar is whipping prepare a 9x9 baking pan by spraying it with coking spray and laying a piece of plastic wrap on the bottom, allow for a one inch overhang on all sides.
5. Pour the whipped sugar mixture into the pan using a rubber spatula sprayed with cooking spray. To create the swirl effect randomly drop the food coloring on the top of the mixture, then drag a toothpick through the coloring and create whatever design you prefer.
6. Lay a piece of plastic wrap on top of the marshmallow and allow to set for a minimum of 4 hours. When ready to cut, flip the marshmallow block out of the pan and remove the top layer of plastic.
7. Using either a pizza cutter or chef's knife, spray it with non stick cooking spray and cut the marshmallow into your desired size. After being cut toss into a large ziploc bag with the confectioners sugar and coat all sides of the marshmallow. Tap off excess sugar and serve.

Chef's Note
      Marshmallows are a great treat during the holidays and can be flavored or colored with any extract you want. They make a great gift for holiday parties and kids love a giant homemade marshmallow in their hot chocolate.

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