Mint Marshmallows

I have sort of a thing for marshmallows.  I love to try out the seasonal varieties like gingerbread, chocolate, and french vanilla in the store when I find them.  Nothing, however, beats a homemade marshmallow.  After making (and eating) a batch of homemade marshmallows, I have a hard time going back to store bought.  This is another perfect recipe for Christmas time.  I use a basic marshmallow recipe from Alton Brown, and put my own spin on it.  Don't be intimidated by the thought of homemade marshmallows.  They are unbelievably easy, and well worth it.

The mint is interesting and a bit unexpected coming out of a marshmallow, and the red swirl gives this sweet confection a festive flair.  In a giant mug of hot chocolate, these marshmallows just melt away into nothing, creating a rich minty flavor.  Can it get better?  I'll let you know. 

Mint Marshmallows

3 packages unflavored gelatin
1 cup cold water, divided
12 ounces (about 1 1/2 cups) granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
3/4 teaspoon mint extract
red food coloring
1/4 cup powdered sugar
1/4 cup cornstarch

In the bowl of a stand mixer (using the whisk attachment), place the gelatin along with 1/2 cup of the water.  In a small saucepan, combine the remaining 1/2 cup of water, granulated sugar, corn syrup, and salt.  Bring to a boil over medium-high heat and let it continue to cook until it reaches 240F (use a candy thermometer, or monitor closely with an instant read thermometer).  Once the mixture reaches 240F, remove from heat immediately.

Turn the mixer on low speed, and slowly pour the sugar syrup (while mixer is running) down the side of the mixer bowl into the gelatin.  Once all of the syrup is added, increase the mixer speed to high.  Continue to whip on high for 12 to 15 minutes, or until the mixture becomes very thick and is just warm.  During the last minute of whipping, add the mint extract.

While the marshmallows are whipping, lightly spray a 9x13 inch pan with cooking spray.  In a small bowl, combine powdered sugar and cornstarch.  Dust the bottom and sides of the pan with the cornstarch mixture to cover completely, then return any extra mixture to the bowl.  When the marshmallow is through whipping, pour into the prepared pan, using a lightly oiled spatula to spread it evenly.  Place drops of red food coloring all over the top of the marshmallow (working quickly before the mixture sets up too much to swirl), then take a toothpick and run it through the marshmallow and food coloring to create a swirl effect.  Dust the top of the marshmallow with enough of the remaining cornstarch mixture to lightly cover, saving the rest for later.  Allow the marshmallows to sit, uncovered, for 4 hours or overnight.

After the marshmallows have set up, turn them out onto a large cutting board, and using a pizza cutter, cut into 1-inch squares.  Once cut, roll the marshmallows in the remaining cornstarch mixture.  Store in an airtight container for up to 3 weeks (I store mine in an airtight container in the freezer).

Note:  You can use a hand mixer with a whisk attachment to make these marshmallows, but be prepared to hold the mixer for a long time, and it may stress your mixer quite a bit.

Enjoy!  -Cardamommy