Swirled Peppermint Marshmallows Food

PEPPERMINT MARSHMALLOWS

Steps:

• Add gelatin to water Place the water in a small microwave-safe bowl and add the gelatin powder to it. Stir and set aside for the powder to absorb the water.
• Cool: Set the pan aside in a cool and dry place for 8 hours.

PINK PEPPERMINT SWIRL MARSHMALLOWS

Steps:

• Brush bottom and sides of metal pan with some vegetable oil.
• Put 1/2 cup water in bowl of stand mixer and sprinkle gelatin over it. Stir it briefly to make sure all the gelatin is in contact with water and let it soften while making the syrup.
• Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved, then bring to a boil over medium heat, without stirring.
• Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
• With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick and the mixture forms a thick ribbon when beater is lifted, about 5 minutes. Beat in peppermint.
• Quickly scoop about two-thirds of still warm marshmallow into another bowl. Add the red food coloring to the remaining one-third marshmallow and beat it to combine.
• Working quickly, fill the prepared pan with alternating dollops of the white and pink marshmallow (it will be very sticky), then swirl a knife through the mixture to marble it. Smooth the surface with dampened fingertips. Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.
• Using a sieve, dust a cutting board with confectioners' sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners' sugar. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares.
• Coat marshmallows, one at a time, in confectioners' sugar, shaking off excess.

PEPPERMINT SWIRLS

Steps:

• Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour. Divide dough in half. Stir peppermint extract and food color into one half of dough. Divide each color of dough in half.
• Shape each piece of dough on generously floured surface into rope, 12 inches long. Place 2 ropes, 1 red and 1 white, side by side. Twist ropes. Repeat with remaining 2 pieces of dough.
• Cut twisted ropes into 1/2-inch pieces; shape each into ball. Place about 1 inch apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with greased bottom of glass dipped in granulated sugar.
• Bake cookies 7 to 9 minutes or until set. Remove from cookie sheet to wire rack; cool.

HOMEMADE PEPPERMINT MARSHMALLOWS

Steps:

• Into a small bow, sift together powdered sugar and cornstarch. Line a 13x9x2 pan with nonstick foil. Coat with nonstick cooking spray and dust with 2 Tablespoon sugar-cornstarch mixture, tilting pan to coat sides. Leave any excess in pan.
• Place 2/3 cup water in large bowl. Sprinkle with gelatin. Let soften 5 minute.
• In a medium size heavy saucepan, heat sugar, corn syrup, candy cane pieces and salt over medium heat about 7 minute until sugar and candy canes dissolve, stirring occasionally. Strain into bowl with gelatin.
• Pour into mixing bowl and beat with an electric mixer until light and fluffy 10-15 minute Spread into prepared pan and smooth top using wet fingers if necessary. Dust with 2 Tablespoon sugar-constarch mixture. Let set at room temperature for 2 hours.
• Lift marshmallows from pan using foil. With wet knife or wet pizza cutter, cut marshmallows in squares. Put remaining cornstarch-sugar mixture onto baking sheet and toss cut marshmallows. Let set an additional hour. Store covered or in bags at room temperature.

PEPPERMINT MARSHMALLOWS

Steps:

• Into a small bowl, sift together the confectioners sugar and the cornstarch; line a 13X9 inch baking pan with non stick foil and spray foil with non stick cooking spray; sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat the pan; set the rest of the mixture aside for later.
• Place 2/3 cup water in a large bowl; sprinkle with gelatin; let soften for five minutes.
• In a medium heavy bottomed saucepan, heat sugar, corn syrup, candy pieces and salt over medium heat until sugar and candy pieces are dissolved, stirring occasionally; slowly mix into bowl with gelatin.
• Beat gelatin/sugar mixture on high speed with electric beater until light and fluffy, about 15 minutes; spread into prepared pan and smooth top; dust with 2 tablespoons of the reserved sugar/cornstarch mixture and let set at room temperature for 2 hours.
• Lift marshmallow block from pan using foil; with a wet knife, cut into six squares.
• Spread remaining sugar/cornstarch mixture onto a baking sheet; invert marshmallow blocks onto baking sheet and cut each square into 9 smaller squares.
• Toss marshmallows in sugar/cornstarch mixture ans set on a pan to set for an additional hour; store loosely covered at room temperature.

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.