Can you please take a break and come back in a week? I still need more time to shop and get things ready…
It seems like it came much too fast this year – I just started Christmas shopping on Monday (!!) but luckily I only have one more stop to make and I’m done – but lets not talk about wrapping… maybe that will get done on Saturday?
This year is my first year to host Christmas dinner at our house! While I am super excited since I love to entertain, I really don’t feel ready. I’ve been procrastinating some of my usual party planning/organizing techniques so I hope it all comes together. I have finally squared away the menu so that is a step in the right direction!
Let’s talk about these delicious marshmallows:
Homemade marshmallows are some kind of fabulous. Don’t underestimate their deliciousness, they are about 100,000,000x more scrumptious than store bought ones. These are relatively simple to make; marshmallows are a lot less finicky than other homemade candy, so anyone can do it!
I like to cut mine into 1/2 inch cubes versus the 1 inch ones that the recipe calls for, since I like them in hot chocolate. The 1-inch ones do last a bit longer, but by all means make them to suit your taste.
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
2 teaspoons peppermint extract
1/2 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla and peppermint during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Recipe adapted from Alton Brown via FoodNetwork.com