Peppermint marshmallows

96 servings

Ingredients

Quantity Ingredient
¼ cup Cornstarch
¼ cup Powdered sugar -- sifted
2 packs Gelatin -- unflavored
½ cup Water -- cold
1 cup Granulated sugar
¾ cup Corn syrup
½ cup Water
1 Egg white -- at room
Temperature
⅛ teaspoon Baking powder
¾ teaspoon Peppermint extract
Few drops red food color

Directions

Prepare rectangular pan, 13 x9 x 2", with aluminum foil. Spray foil with cooking spray; coat with cornstarch mixture. Mix cornstarch and powdered sugar. Shake excess cornstarch mixture from pan and reserve. Sprinkle gelatin on ½ cup cold water in small bowl to soften. Heat sugar, corn syrup, and ½ cup water to boiling in 2-quart saucepan, stirring constantly, just until small granulated sugar is dissolved. Cook, without stirring, to 250 on a candy thermometer or until small amount of mixture dropped into very cold water forms a ball that holds its shape but is pliable; remove from heat. Stir in gelatin mixture until gelatin is dissolved. Beat egg white and baking powder in medium bowl until stiff peaks form.

Continue beating on high speed while pouring hot syrup in a thin stream into egg white. Add peppermint extract and food color. Beat on high speed until soft peaks form. Pour into pan and spread evenly. Let stand uncovered at room temperature about 1½ hours or until top is dry. Turn out onto flat surface generously dusted with reserved cornstarch mixture and remove foil. Cut into about 1" squares with long knife dipped into cold water. Roll squares in cornstarch mixture to coat all sides. Drizzle with melted vanilla candy coating tinted with paste food color, if desired. Let stand uncovered on wire rack about 1 hour or until dry. Store in airtight container at room temperature up to 3 weeks.

Recipe By : Better Crocker's New Christmas Cookbook

Related recipes