Tuesday, December 17, 2013

Candy Cane Marshmallows

Any time we have hot chocolate, my kids overflow the cup with marshmallows. Occasionally, my daughter will stir her hot chocolate with a candy cane. So, I had this treat in mind for her. Did she like it? She loved it. My husband isn't a marshmallow kind of guy but he liked them. Marshmallows are really not hard to make if you have a mixer and candy thermometer. I used a Christmas tree cookie cutter to cut my marshmallows in festive shapes.
Candy Cane Marshmallows
1/4 cup plus 2 Tbsp cold water
1 package of unflavored gelatin powder
2/3 cup sugar
1 1/2 cups powder sugar plus more to coat the marshmallows
1/4 cup light corn syrup
pinch of salt
1/2 tsp vanilla extract
43 crushed candy canes

  1. Attach a whisk attachment to the mixer. 
  2. In a large mixing bowl, add 1/4 cup cold water. 
  3. Sprinkle the gelatin on top of the water. Set aside on the mixer.
  4. Evenly sprinkle 1/2 cup of powder sugar onto a large baking sheet. Set aside.
  5. In a small saucepan, combine 2 Tbsp water, sugar, corn syrup, and salt.
  6. Over medium high heat, heat the syrup mixture until it reaches 250 degrees F on a candy thermometer.
  7. Once the syrup reaches the desired temperature, turn the mixer on medium high speed. 
  8. Mix the gelatin water while slowly pouring the syrup in a thin stream near the edge of the gelatin water. 
  9. Add all the syrup mixture into the gelatin water and then turn the mixer to high speed.
  10. Whip the mixture for 8 minutes and stiff foam forms.
  11. Add the vanilla extract and mix for 5 seconds before adding 3/4 of the crushed candy canes.
  12. Mix for another 30 seconds so the candy cane can incorporate through the mixture.
  13. Evenly spread the marshmallow mixture onto the powdered sugar baking sheet. A spatula lightly dipped into water will make it easier to spread the marshmallow mixture.
  14. Sprinkle the remaining crushed candy cane over the top of the marshmallow. 
  15. Allow the marshmallow mixture to set at room temperature uncovered for 2 hours.
  16. Place 1 cup of powdered sugar onto a plate.
  17. Dip the cookie cutter into the powdered sugar and cut out the shape in the marshmallow. 
  18. Toss the shape in the powdered sugar to coat it and shake off any excess sugar. 
  19. Set the cut out marshmallow onto a baking sheet to dry.
  20. With any remaining scrapes, cut up the remaining marshmallow into strips and toss with powdered sugar. 
  21. Store the marshmallows in an air tight container for about 1 week.
Recipe adapted from The Perfect Scoop by David Lebovitz.

One year ago.........................I made Sables Shortbread Cookies.
Two years ago.......................I made Boozy Bourbon Chocolate Cupcakes.

Did you already know...........
-Using the mallow plant, the Egyptians were the first to make marshmallows.
-In the late 1800s, the mallow root ingredient was replaced by gelatin.
-Each year, Americans buy over 90 million lbs. of marshmallows.

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