HOMEMADE PEPPERMINT MARSHMALLOWS
I found this recipe in a magazine quite a few years ago and have been making them ever since. They are easy and don't require a candy thermometer. However, you do need a good quality mixer. Great as a christmas gift with hot cocoa mix.
Provided by FoodBliss
Categories Candy
Time 17m
Yield 48 pieces, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 176.5, Fat 0.1, Sodium 38.6, Carbohydrate 45, Sugar 32.2, Protein 1
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