Marshmallows! I’ve been making marshmallows lately using Butter’s basic marshmallow recipe.
They’re great with a little cocoa, especially if you put in peppermint oil. Daniel B. loaned me his kitchenaid mixer before he hightailed it off to New Jersey. Instead of languishing in storage, it had been languishing on my shelf. So at least I know I don’t need a big ole Kitchenaid taking up space in my kitchen. But I figured that I should TRY to use the mixer while I have it. And what likes a big stand mixer more than marshmallows?
Here’s what I started out with – sugar, gelatin, corn syrup, peppermint essential oil, and powdered sugar. I had Knox gelatine sitting in my pantry, but have since purchased Great Lakes Unflavored Beef Gelatin from Amazon. It’s cheaper per lb than the Knox packets, and unlike Knox, there is no SMELL. OMG, Knox smells like a freaking barn once you hydrate the powdered gelatin. So it’s better and cheaper than Knox. Sign me up. But if you’re not sure you’re going to do much with gelatin the Knox will be fine as an intro. The flavor thankfully doesn’t linger into the final product. But then again I made mine aggressively peppermint-y.
Corn syrup, granulated sugar, water. Boil for a minute, then add it to your soaked gelatin in the kitchenaid mixer.
Whirl around for about 10 minutes, add in peppermint oil (I used about 10 drops for a VERY aggressively pepperminty marshmallow), then whip for 2 more minutes.
Parchment paper in a pan – plop in your marshmallow and even it out. You can put powdered sugar on top and press with more parchment paper for a more even look, but I wasn’t terribly concerned about that with my first batch.
Once you have some squares or shapes, roll them in more powdered sugar to keep them from sticking.
Surprise your husbear with hot cocoa and fresh marshmallows in the morning when your project is complete!