Vanilla Mint Marshmallows

I’ve preached the gospel of homemade marshmallows to my Mom over the phone many, many times. I frequently say the same things:

-Once you have homemade marshmallows, you won’t go back to store-bought.
-It’s easier than you think: boil sugar to an exact temperature, and then stream slowly it into a stand mixer.
-Yep, it’s sticky but you have my permission to lick the bowl and beaters!

My Mom and I found ourselves home alone the other day (not really sure what my Dad and husband were up to, but as soon as they leave the house, we switch the TV to Food Network and we jump in the kitchen).

I did my best to convince my Mom that the process of homemade marshmallows is easy. I used this special spatula that has a built-in temperature probe to stir, so you don’t even have to use one of those clunky clip-on thermometers. Honestly, a digital spatula with a thermometer has changed my homemade candy making game for life.

I dreamed of minty homemade marshmallows for topping Camille’s mug of hot chocolate. If there are two things my kid loves it’s hot chocolate and marshmallows! I make her hot chocolate with coconut sugar to keep it slightly more natural, and at times, I make her these maple syrup marshmallows. But today, these are made with white sugar and light corn syrup. You guys know that corn syrup in the store isn’t the same as high fructose corn syrup, yes? Don’t freak on me, please.

Cutting these vanilla mint homemade marshmallows into heart shapes is just something fun I did for Camille; cutting big squares is so much easier. Incidentally, if you want marshmallows in cute shapes and have them float on your hot cocoa long enough to take a photo, you have to make sure they’re thin! I actually sliced the squares in half before I cut the hearts. Use plenty of powdered sugar to help with sticking. Otherwise, slice them into jumbo squares and enjoy!

Ingredients

• 3/4 cup granulated sugar
• 1/3 cup light (clear) corn syrup

pinch of salt

• 6 tablespoons cool water
• 1 packet (2 1/2 teaspoons) unflavored gelatin powder
• 1/4 teaspoon peppermint extract
• 1/4 teaspoon vanilla extract
• 3/4 cup powdered sugar

Instructions

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2. First, line a 9x5" bread loaf pan with parchment paper, and then grease the paper very well.
3. In a medium sauce pan, stir together the granulated sugar, corn syrup, salt, and 3 tablespoons of the water. Turn the heat to high and bring to a boil. Clip a candy thermometer to the edge of the pan (or use a spatula with a built-in digital thermometer in the base), and boil until it reaches 238-degrees Fahrenheit. You may stir it occasionally once all of the sugar dissolves, but be careful not to splash the mixture up on the sides of the pans. (If you do, use a pastry brush dipped in water to brush it down back into the pan).
4. ..........................................

for full instruction please see : www.dessertfortwo.com

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