https://www.cutoutandkeep.net/projects/peppermint-marshmallows • Posted by Jane K.
Forget those dried out powdery imposers at the supermarkets. This is sweet, pillowy goodness.
Forget those dried out powdery imposers at the supermarkets. This is sweet, pillowy goodness.
Oil bottom and sides of a 9-inch-by 9-inch metal baking pan and dust bottom and sides with some confectioners' sugar. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240˚F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined; add crushed peppermint and mix briefly, until combined. Pour mixture into baking pan. You can choose to sprinkle on toppings or put in a swirl of color like I did. Sift confectioners' sugar evenly over the top.
Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto the cutting board. With a large knife cut marshmallows into cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows, tossing evenly to coat.