If you want to add a little zing to your winter's hot cocoa try out these adorable peppermint flavored pink and white swirled homemade marshmallows!
Oh what a week! I have spent the majority of my time pouring over food trends lists for 2011! I must say...I'm not incredibly impressed. There are a few things I am wildly excited over, but it just felt like a whole lot of the same things we've been seeing for years! Such a shame! I just wrote an article on it for the Washington Examiner on it (that just posted! yay!). It's somewhat sad but true, but the opening five words are really all you'll need to know for the trends.
Gom Ba Woo easily the worst I've had).
Okay, I need to think about ANYTHING but food trends. It's been making my eyes hurts to stare and read through most of these lists............so let's think about peppermint marshmallows!
A little while back I fell in love with making my own sugar out of peppermint candies. Thirty seconds in a food processor and I would have the perfect peppermint flavored powdered sugar. Delightful! I've been having fun making ice cream with it and decided it was about time to try out something else! So why not marshmallows! I thought up some adorable marshmallows and off it went! I hope you enjoy them! My favorite part right now...the mint is SO calming. Which is fantastic to calm my nerves about food trends.
Another little thing I did was to cover spoons with dark and white chocolates. The instructions are so simple! Melt chocolate, dip a spoon in to cover, and put on a sheet of wax paper in the freezer to set. Repeat with white chocolate! They are perfect for stirring hot chocolate with and add a little decorative flair. I have away the spoons and bags of marhsmallows to my friends for them to enjoy.
1/4 cup confectioners' sugar
1/4 cup cornstarch
3 packages unflavored gelatin
1 cup ice cold water, divided
3/4 cup sugar
3/4 cup powdered peppermint candies
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
red food coloring
First things first prepare your pan! Spray the pan heavily with cooking spray (or grease with shortening if you prefer). Mix cornstarch and powdered sugar in a separate bowl. Pour about half the mixture into the pan and shake around the coat. Over wax paper, tap out any excess powder. Picking the wax paper up, return the excess powder to the bowl.
Fit your stand mixer with its whisk attachment. Pour the gelatin and ½ cup of the ice water into its bowl. Allow to sit as you continue to make the marshmallow syrup.
In a small saucepan combine: 1/2 cup water, granulated sugar, peppermint sugar, corn syrup and salt. Cover and cook on medium or medium high heat for about 3 minutes. No need to stir.
Take the lid of the syrup, and attach your candy thermometer to the side of the pan. Continue to boil for about 7 minutes until the syrup reaches 240 degrees and remove from heat immediately.
Put your stand mixer on low speed churning the gelatin mixture for a few turns and then, while running, SLOWLY pour the syrup down the side of the bowl. When all the syrup is incorporated, increase to a high speed. I cover the stand mixer with a tea towel for the first few minutes to prevent hot syrup from flying around my kitchen. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 -13 minutes. Add the vanilla, during the last minute of whipping.
WARNING: This part is tricky and requires you to move FAST! Pour the majority of the marshmallow cream into a the prepared pan. Leave a small bit into the bowl. Work quickly and add in some food coloring until it reaches the color you prefer. Quickly drizzle over the top and swirl the marshmallow with a knife in a figure 8 pattern.
If you have a sugar shaker, I recommend shaking on a little powdered sugar (or peppermint powdered sugar) to coat slightly. Then take a few tablespoons of the powdered mixtures and brush on over top of the marshmallows. Allow to sit for 4 hours or overnight. Keep the remainder of the powder mixture.
When you cut the marshmallows, you’re going to want to dip each side in the powder sugar mixture to keep it from sticking to everything it touches. At this point you’re ready to eat them!