Peppermint Marshmallows

It is a well known fact in my family that I am insane.  Probably clinically insane at times, but I have come to terms with it.  Because of my insanity, I have been living behind my sewing machine for the past 3 weeks (well, when I'm not at work, it's a necessary evil) working on a Christmas present.  The most elaborate playhouse tent ever and I love it.  Kimie will have to post pictures after Christmas because I didn't get a chance to take any before I handed it off to a friend who was a lifesaver and willing to take it in her carry-on today to deliver it in time for Christmas.  That is my excuse for not posting anything all month.

To make up for it, I received an email with a recipe for peppermint marshmallows that I just had to try (thank you Betty Crocker).  They turned out very yummy, so I thought I would share. 

Here it is:

Butter
1/3 cup powdered sugar
1/2 cup cold water
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 teaspoon salt
1/2 cup water
1 teaspoon peppermint extract
8 to 10 drops red or green food color

Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; sprinkle with 2 tablespoons of the powdered sugar.

Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with paddle or whisk attachment. Sprinkle gelatin over water; set aside.

In 2-quart heavy saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved (make sure you DON'T touch the sides of the pan while you stir).

Increase heat to medium-low and heat syrup to boiling. Boil without stirring until syrup reaches 240°F on candy thermometer, about 15 to 20 minutes; remove from heat.

With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto paddle or whisk, as it may splash). Gradually increase speed to medium-high; beat until mixture is white and has almost tripled in volume, about 8 to 10 minutes. Add peppermint extract and beat to blend, about 30 seconds longer.

Randomly drop four drops of red or green food color into marshmallow mixture in bowl; fold 3 to 4 times to swirl color.  It's really hard to see the color in this picture and mine didn't swirl quite as well as I had hoped it would.

Pour into baking dish. Smooth top with damp rubber spatula (we ended up using damp fingers instead, it was much easier).

Drop red or green food color randomly on top of marshmallow mixture. Using toothpick, pull food color through marshmallow mixture to create swirl pattern over top. Let stand uncovered at least 4 hours. - I didn't actually do this step, we had started to eat the leftovers in the bowl and on the beaters and completely forgot about it.  As you can see, it was yummy!

Sprinkle cutting board with about 1 tablespoon of the powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish, and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut marshmallows into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.  - By the time I got to this step it was almost 11 and I was tired, so unfortunately you don't get pictures.  But you do get to see the finished product.