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      Homemade Peppermint Marshmallows, 11/30/12

      Jason Knapp



      2 envelopes powdered gelatin or 8 sheets of sheet gelatin

      1 cup + 1/3 cup cold water

      1 cup sugar

      1/3 cup corn syrup

      4 large egg whites

      Pinch of salt

      2 teaspoons vanilla extract

      3/4 t peppermint extract

      Dash of red food coloring.



      MarshmallowMixOne part corn starch (or potato starch), one part powdered sugar (about 1 cup,140g, each)

      1. In a small bowl, sprinkle the gelatin over the 1/2 cup (125ml) of cold waterto dissolve and soften. If using leaf gelatin, soak the leaves in about 2 cups(500ml) cold water.

      2. Ina small saucepan fitted with a candy thermometer, mix the sugar and corn syrupwith 1/3 cup (80ml) of water. Place over medium-to-high heat.

      (Notethat you will use this saucepan twice, to make the syrup and melt the gelatin,eliminating the need to wash it between uses).

      3. Inthe bowl of an electric mixer, pour in the egg whites and beat on low speeduntil frothy. Add the pinch of salt.

      4.When the syrup reaches about 210F (99C), increase the speed of the mixer tohigh and beat the whites until they are thick and fluffy.

      5.When the syrup reaches 245F (118C), slowly pour the hot syrup into thewhites, pouring so that the syrup does not fall on the whisk since some of thesyrup will splatter and stick to the sides of the bowl.

      6. Scrapethe gelatin and water into the pan that you used for the syrup, or put thegelatin sheets and 2 tablespoons of the water into the pan and swirl it todissolve. (There should still be residual heat left in the pan from making thesyrup in it to dissolve it).

      Pourthe liquefied gelatin slowly into the whites as they are whipping. Add thevanilla extract and peppermint extract and continue to whip for 5 minutes,until the mixture is feels completely cool when you touch the outside of thebowl.

      7.Dust a baking sheet evenly and completely with a generous layer of themarshmallow mixture. (I use a sifter to do this.) Make sure there areabsolutely no bare spots.{} Just before transferring mixture into bakingsheet, add dash of food coloring and swirl.

      8. Usea spatula to spread the marshmallows in a layer on the pan. Allow to dry for atleast 4 hours, preferably overnight, uncovered.

      Dustthe top of the marshmallows with some of the marshmallow mixture.{} Cutinto desired shapes.{} Shake the marshmallows vigorously in a wire strainerto remove the excess powder.