Have ya’ll made homemade marshmallows before? This was my first time and guys, I’m not gonna lie to you…they’re pretty dawg-on easy….and so much better than store bought. And, let me tell you if you make these, you will find many-a-way to shove these bad boys into any and every recipe. *Please see my hideous looking, amazingly awesome tasting panini below*
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For these peppermint marshmallows, you will need:
some corn syrup,
and a sprinkling of salt. Toss it all in a pot and let it bubble away. Make sure to stick a candy thermometer into it!!
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Peppermint Marshmallows adapted from Martha Stewart's Marshmallow Recipe
Yield: 1-8x8 square pan
- 6 tablespoons cold water
- 1 1/2 cups granulated sugar
- 3/4 cup light corn syrup
- 1/8 teaspoon salt
- 6 tablespoons water
- 2 envelopes plain gelatin
- 1 teaspoon vanilla extract
- 1/2-1 teaspoon peppermint extract
- red food coloring
- 3/4 cup powdered sugar
- 2 tablespoons canola oil
- Pour water, sugar, corn syrup and salt into a small saucepan. Place on high heat. Bring to boil and reduce heat slightly so it's not boiling too crazy. You want this mixture to reach 238 degrees-this will take about 9 minutes. In the mean time, line an 8x8 square dish with plastic wrap and grease with canola oil. Set aside. In the bowl of a stand mixer, pour gelatin into remaining water to soften.
- Once sugars have reached 238 degrees, remove from heat and slowly stream into gelatin with mixer on low. Once all the mixture has been incorporated, increase mixer speed to high and whip 10 minutes. It will get VERY thick. After 10 minutes, reduce speed to low and stir in vanilla and peppermint extract. Scrape marshmallow out of bowl and into greased dish. Dot the top with red food coloring and swirl into marshmallows using a buttered toothpick or knife. Leave uncovered on the counter for 2-3 hours or until cooled and set.
- Using a greased knife or pair of scissors, cut marshmallows into even squares. Toss squares in powdered sugar, dust off and store in an air tight container until ready to use.
- For Dessert Panini, spread about 2 tablespoons of Nutella onto one slice of bread. Top with some pieces of Dabonga Organic Chocolate and 4 peppermint marshmallows. Top with last remaining slice of bread and butter the outsides. Place into a hot panini press and grill about 2 minutes. Remove, slice and enjoy. Careful! It's all really sticky! 🙂