Peppermint Fluff Corn Syrup Free Marshmallows Food

HOMEMADE MARSHMALLOWS (NO CORN SYRUP)

Steps:

• Dust an 8- or 9-inch square pan with powdered sugar. Set aside.
• In a small bowl, soak gelatin in 8 tbsp cold water. Set aside.
• Combine granulated sugar and 1/2 cup of water in a large heavy saucepan.
• Cook and stir over medium heat until dissolved.
• Add gelatin and bring to a boil.
• Remove from heat. Pour into a large mixing bowl and let stand until partially cool.
• Add salt and vanilla extract.
• Beat with an electric mixer until soft and double in volume. About 10-15 minutes.
• Pour into prepared pan to about 1/2 inch thick.
• Set to cool until it will not stick to your finger.
• Cut into 1.5 inch pieces and roll in powdered sugar.
• Variation: toasted coconut can be substituted for powdered sugar.
• Variation: other flavorings can be substituted for vanilla extract.

SWIRLED PEPPERMINT MARSHMALLOWS

Steps:

• Line a 13x9-in. pan with foil and grease the foil with butter; set aside., In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage)., Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in extract. Spread into prepared pan. Quickly drop food coloring over candy; cut through candy with a knife to swirl. Cover and let stand at room temperature for 6 hours or overnight., Combine confectioners' sugar and peppermint candies. Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares; toss in confectioners' sugar mixture. Store in an airtight container in a cool, dry place.

PEPPERMINT MARSHMALLOWS

Steps:

• Coat an 8" square pan with pan -- line bottom with parchment paper, coat paper with spray and set aside.
• Put sugar, corn syrup and 3/4 cup water in small pan. Cook over medium heat, stirring till sugar is dissolved --
• Stop stirring. Just as mixture comes to a boil -- raise heat to medium high. Cook till mixture registers 360° on candy thermometer.
• Meanwhile sprinkle knox (unflavored) gelatin over 3/4 cup of water. Let stand 5 minutes to soften.
• Set bowl with gelatin mix over a pan of simmering water.
• Whisk constantly until gelatin is dissolved.
• Remove from heat and stir in extract and set aside.
• Beat egg whites in bowl of mixer till stiff, but not dry.
• Whisk gelatin mixture into sugar mixture, with mixer running -- gradually add to egg whites.
• Mix on high speed till very thick for 12-15 minutes.
• Pour mixture into lined pans.
• Working quickly, add drops of red food coloring and creat a marbelized effect -- using a toothpick.
• Let stand at room temperature about 3 hours.
• Cut into squares.
• Not sure on the cooking time. When I get around to make these, Iwill post any changes I can, but honestly these marshmallows looked awesome -- can imagine using other flavors like butterscotch, etc.