MINTY Week #2 Candy Cane Marshmallows

Have you ever made homemade marshmallows? They're super easy! Kinda. Actually, I didn't even make these. But two different friends did so I have drawn on their knowledge to bring you these minty delights. Kids love 'em (number one lunchbox dessert request.) I put one in my hot chocolate and it was melty mint chocolate heaven.

The pictures come from some marshmallows I picked up at a cookie exchange. She followed Martha Stewart's recipe and made them in an 8x8 pan, which makes pretty but strangely tall mallows. Then my friend Shanna made them, a single recipe but in a 9x13 pan, and that made more regular size marshmallows, which I prefer.Pay close attention to the notes in step 4. Those marshmallows set up fast so either skip the food coloring or keep consistency in mind if you want to use it. Maybe beat for a little less time so they are not quite so set to allow for swirling, or try swirling coloring in before pouring into pan. Just something to be aware of.

Candy Cane Marshmallows
Vegetable-oil cooking spray
2 cups sugar
1 tablespoon light corn syrup
4 packages (1/4 ounce each) unflavored gelatin
3/4 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring
Powdered sugar for dusting

1. Coat a 9x13 pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.

2. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.

3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 14 minutes.P

4. Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. *Shanna found this tricky because the marshmallows were already too "set" to swirl food coloring in. If yours seems very thick and set, try dropping a few dots of food coloring into the mixture in the bowl, folding a few times with a rubber spatula to swirl, and then pouring into lined pan. Or you can just skip the food coloring.* Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

5. The cut sides will be sticky, so we recommend a light toss in powdered sugar to dry them. Pour some powdered sugar on a plate and gently roll/press cut sides into the sugar. Then toss the marshmallow between your hands a few seconds to shake excess off. This extra step is worth it if you are not immediately using your marshmallows. Makes about 4 dozen yummies.
Recipe adapted from Martha Stewart Living, December 2004

Marshmallows made by Shanna S.

Click here for printable recipe