Homemade Peppermint Marshmallows

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Who doesn't love marshmallows?!  That's rhetorical.  If you don't love marshmallows, we can't be friends anymore.  Just don't tell me.

We just got a firepit for the back porch, so marshmallows were a must.  I'm too cheap to spend the big bucks on the natural options (Plush Puffs are a-mazing!), and the high fructose corn syrup options were obviously a no-go.  There are several icky ingredients in Kraft's Jet-Puffed marshmallows:  Corn Syrup, Sugar, Dextrose, Modified Corn Starch, Water, Gelatin, Tetrasodium Pyrophosphate, Artificial Flavor, Artificial Color (Blue 1). Really, Kraft.  Really?  Why in the world would marshmallows need artificial food coloring??

I'd never made marshmallows before, but I was up to the challenge.  I think if the world knew how easy homemade marshmallows were, Kraft would quite possibly go out of business.  Husband just vehemently declared that he'll never eat a bagged marshmallow again.  As we polish off our 5th (6th?) giant mallow, I know I'm going to regret the indulgence later.  But, for now, yum.  just yum.

Ingredients

• 2 envelopes plain gelatin (like Knox)
• 1 cup cold water
• 2 cups turbinado sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon peppermint extract

Directions

Pour half of the water into a bowl.  Stir in the gelatin.  Don't worry about lumps, it'll take care of itself.  Set aside.

After several minutes - looks like applesauce!

Combine the sugar and the rest of the water in a small sauce pan.  Stir over medium heat until the sugar is melted.  Add the gelatin and stir.

Bring the sugar-gelatin water to a boil.  It'll probably take 5-10 minutes to get it to boil.  You don't have to stir constantly, but don't leave the kitchen!  

Boil the mixture for 7 minutes.  Again, don't leave the kitchen!  Boiling sugar water will get foamy and boil over really quickly.  And, trust me, it's a nasty mess to clean...  If it starts boiling over, reduce the heat or pick it up off the burner for a few seconds.

Pour the mixture into the bowl of a stand mixer and let it sit for about 20 minutes.  

Beat on high/medium-high for 15 minutes.  The mixture will go from a brown syrup to a white fluff.  Pretty!

If you're wanting squares, pour the mixture into a wax paper lined half-sized brownie pan (1.5 Qt pyrex pan) that has been dusted heavily with powdered sugar.

The hardest part of this recipe is keeping your
brood out of the fluff until it sets!

Smooth the top and let it rest in the fridge for at least 2 hours - longer is better if you can wait!

Remove the marshmallows from the pan and peel the wax paper back.  Kitchen scissors made cutting the squares really easy (but still pretty messy).  

Roll each piece in powdered sugar and knock off any excess.  

Extra tip:  Rig an old spice bottle with cheesecloth
to make an easy powdered sugar shaker!

You can store the marshmallows in an airtight container for up to a week (but they absolutely, positively will not remain uneaten that long!).

As an alternative to traditional squares, you can let the marshmallow fluff sit in the mixing bowl for 20 or so minutes after you're done beating it and then dollop it onto a lined, sugar-dusted cookie sheet.  Top with sprinkles or extra turbanido sugar for added glitz and texture!

I put a couple of big marshmallows on a plate under the broiler for a few minutes and then topped it with chocolate chips.  I scooped it on arrowroot cookies (similar to graham crackers) - oh holy moly!  Best. S'mores. Ever. Ever. Ever. Ever. Ever.