Monday, December 5, 2011

sunday sweets {peppermint marshmallows}

Happy Monday, I hope you all had a lovely Thanksgiving! Jacob and I spent a week at his parent's and I have to admit, as it is with any vacation, I'm having a little trouble getting back into the swing of things. I usually try to fight reality for at least a week after any vacation. Luckily, Christmas is right around the corner so I won't have to wait too long for another break.

This Sunday I decorated the house with stockings and garland {and my super nerdy old lady village}. Jacob and I decorated the tree last night, and {as with all Christmas activities} it seemed to be a lot more fun with a giant mug of hot chocolate by my side. I find that hot chocolate not only puts me in the Christmas mood, but it also makes stringing lights less stressful, which, let's be honest, is definitely a good thing. It's never good to start off the holiday season with a repeat fight about lights flickering on the tree.

To add a bit of excitement to my holiday drink, I made peppermint marshmallow, which add just a hint of minty flavor. Not to toot my own horn, but these came out awesome. Just the right texture and consistency, and they melted perfectly into m y drink. Also, this makes a pretty big batch, so unless you're some kind of marshmallow addict, you should have enough to hand out as small gifts.

Nonstick cooking spray {you may need the whole can, spray your hands, knife, cutting board, everything}
  • 3 (1/4-ounce) packages unflavored gelatin
  • 1/2 cup cold water
  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon pure peppermint extract
  • Confectioners' sugar, sifted, for coating

  • Directions:
  • Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.
  • Add peppermint extract and mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.
  • Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed a sharp knife. Place confectioners' sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat. Marshmallows can be stored in an airtight container up to 3 days.

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