Peppermint Marshmallows

Who makes marshmallows from scratch? I never thought I would, until now. I love this recipe. The added tiny hint of peppermint flavor to the simplest marshmallow makes a huge difference.

Peppermint Marshmallow

vegetable-oil cooking spray
2 cups sugar
1 tbsp light corn syrup
4 pkg (1/4 ounce each) unflavored gelatin
3/4 tsp peppermint extract
2 large egg whites
2 tsp red food coloring

Directions

Coat a 10x10 inch pan with cooking spray line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. This makes 25 2-inch marshmallows. Use a 9x13 inch pan for smaller marshmallows. 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.

Meanwhile, heat 3/4 cup water (put in pyrex cup and heat about 2 minutes in the microwave). Dissolve gelatin in hot water. Stir in extract and set aside.

Beat egg whites on high 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 15 minutes.

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.

Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares. Dip edges into powdered sugar to remove stickiness.

Package marshmallows and deliver.