Peppermint Marshmallows

Once you discover how easy—and fun!—it is to make marshmallows at home, you may never go back to store-bought again. These confections add a little something extra to any cup of hot cocoa, and make a welcome DIY gift packaged up with your favorite cocoa mix. You can also substitute in your favorite flavorings for the peppermint, including vanilla for a classic taste, or something more adventurous like almond or orange. Use a food scale to measure the ingredients for best results, or use a metric cooking conversion calculator online. Yield: 1/2 Sheet Pan

60g powdered gelatin—bloom with 345g water

1020g sugar

675g glucose (corn syrup can be substituted)

30g peppermint extract—or other flavoring.  Cocoa powder can also be sifted in.

Prep pan: lightly spray with cooking spray.  Place parchment paper on sheet pan, then spray paper. (The first spray holds the parchment paper in place; the second prevents the candy from sticking.)  This size recipe is done in a 6qt mixer.

1. Cook sugar and glucose to 242F (this has been adjusted for altitude). Pour sugar mix into a mixer bowl. Cool sugar mix to 212F.

2. Melt gelatin in microwave until liquid.

3. With mixer on medium, slowly pour gelatin into the sugar mix.  Be careful to pour down the side and not on the moving blades. Whip on high until marshmallow is approximately 118F or very light and fluffy.  It will hold an almost firm peak. Add peppermint extract or other flavor and whip in until mixed.

Spray your hands with cooking spray (it helps a little, but you will still get marshmallow stuck on your hands!).

4. Spread marshmallow in prepared pan. Use sprayed hands or sprayed spatula to spread evenly.  For a very flat top, take another sheet of parchment, spray liberally with cooking spray and lay on top of mallows.  Use a rolling pin to flatten.

5. Let marshmallows sit overnight. Using an oiled pizza wheel or knife, cut into desired shapes and sizes.