Festive Peppermint Marshmallows Recipe

Festive Peppermint Marshmallows Recipe

Ingredient:

2.5 Tbsps of gelatine (unflavored)
1/2 c of water (cold)
1 1/2 c of sugar (granulated)
1 c corn syrup (light)
1/4 tsp of salt
1 tsp of peppermint extract
1/2 c of water
Confectioners’ sugar

Instructions:

Dust confectioners generously an 11″ by 7.5″ x 2″ baking pan. Pour gelatine into 1/2 c of cold water then set it aside for a while. Heat sugar (granulated), salt, syrup as well as 1/2 c of water using two-quart saucepan on low fire, stirring from time to time, ’til sugar dissolves.

Let boil then continue cooking ’til little mixture turns into ball when placed in cold water (250 degrees Fahrenheit on candy thermometer). Remove heat, pour the syrup slowly on soft gelatine while mixing using high-speed electric beater. Beat ’til mixture becomes white as well as its volume tripled, drop peppermint and continue mixing for a minute.

Transfer mixture on pan and top with confectioners, lightly patting. Let it stand in the open for more than 8 hrs. Remove mixture from pan and put on chopping board then, cut it using small cutters for cookies. You can also use wet knife to slice marshmallows. Keep in sealed containers in room temp. Consume within three weeks.

>> Festive Peppermint Marshmallows Recipe