The pastry chef at The Inn at Laurel Point, Kimberley Vy, shares this easy recipe for homemade marshmallows, flavoured with pure peppermint extract. She also suggests a variation: swirling caramel into the plain marshmallow mixture (using a bamboo skewer) before it sets in the pan.
PHOTO: JEFFREY BOSDET
• Butter for greasing pans
• 1/3 cup powdered sugar
• 2 1/2 tbsp unflavoured powdered gelatin
• 1 cup cold water
• 1 1/2 cups granulated sugar
• 1 cup white corn syrup
• 1/4 teaspoon salt
• 1 tsp pure peppermint extract
• 8 to 10 drops red or wintergreen food colouring
Generously grease the bottom and sides of an 11 x 7-inch glass baking dish with butter; dust with 1 tbsp of powdered sugar.
In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup of cold water to soften. Set aside.
In a 2-quart saucepan, heat the granulated sugar, corn syrup, salt and remaining 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Increase heat to medium and heat to boiling, cooking without stirring for about 30 minutes, to 240˚F on candy thermometer or until a small amount of the mixture dropped into a cup of very cold water forms a ball that holds its shape but is pliable (soft ball stage). Remove from heat.
With the mixer running on low speed, slowly pour the syrup into the gelatin mixture. Increase speed to high and beat for 8-10 minutes, or until the mixture has almost tripled in volume. Add the peppermint extract and beat on high speed for 1 minute. Pour into prepared baking dish, smoothing with a greased offset spatula.
Drop food colouring randomly over marshmallow mixture and pull a table knife through to create a swirl pattern over top. Cool in the fridge for 1 to 2 hours before cutting.
Dust cutting board with about 1 tbsp of powdered sugar. Place remaining powdered sugar into a small bowl.
To remove marshmallow mixture from the pan, loosen the sides and gently lift in one piece onto the cutting board. Use a sharp knife, well greased with butter, to cut into one-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in single layer, in an airtight container, at room temperature for up to 3 weeks.
Makes 77 one-inch squares.
This recipe was included in the November/December 2017 issue of YAM.