Pink Peppermint Swirl Marshmallows

Name: Pink Peppermint Swirl Marshmallows
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 64
Cuisine: Global
Ingredients: 237 milliliters About confectioners sugar for coating marshmallows; 237 milliliters light corn syrup; 21 grams envelopes unflavored gelatin; 1 teaspoon peppermint extract; 10 drops 10 or more drops of red food coloring; 0 teaspoons salt; 355 milliliters sugar; 64 servings Vegetable oil for brushing pan; 237 milliliters water, divided

Pink Peppermint Swirl Marshmallows might be just the hor d'oeuvre you are searching for. This recipe serves 64. One portion of this dish contains about 0g of protein, 14g of fat, and a total of 162 calories. A mixture of confectioners' sugar, vegetable oil, peppermint extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Brush bottom and sides of metal pan with some vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Put 1/2 cup water in bowl of stand mixer and sprinkle gelatin over it. Stir it briefly to make sure all the gelatin is in contact with water and let it soften while making the syrup.

Ingredients you will need

Gelatin

Syrup

Water

Equipment you will use

Stand Mixer

Bowl

Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved, then bring to a boil over medium heat, without stirring.

Ingredients you will need

Corn Syrup

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage).

Ingredients you will need

Syrup

Equipment you will use

Kitchen Thermometer

Remove from heat and let stand until bubbles dissipate.

With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick and the mixture forms a thick ribbon when beater is lifted, about 5 minutes. Beat in peppermint.

Ingredients you will need

Peppermint

Gelatin

Syrup

Equipment you will use

Blender

Bowl

Quickly scoop about two-thirds of still warm marshmallow into another bowl.

Ingredients you will need

Marshmallows

Equipment you will use

Bowl

Add the red food coloring to the remaining one-third marshmallow and beat it to combine.

Ingredients you will need

Red Food Color

Marshmallows

Working quickly, fill the prepared pan with alternating dollops of the white and pink marshmallow (it will be very sticky), then swirl a knife through the mixture to marble it. Smooth the surface with dampened fingertips.

Ingredients you will need

Marshmallows

Equipment you will use

Knife

Frying Pan

Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.

Ingredients you will need

Marshmallows

Equipment you will use

Frying Pan

Using a sieve, dust a cutting board with confectioners' sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners' sugar.

Ingredients you will need

Powdered Sugar

Marshmallows

Equipment you will use

Cutting Board

Spatula

Sieve

Frying Pan

Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares.

Coat marshmallows, one at a time, in confectioners' sugar, shaking off excess.

Ingredients you will need

Powdered Sugar

Marshmallows

Marshmallow squares keep, layered between sheets of wax paper or parchment paper in an airtight container, in a dry place at cool room temperature 1 month.

Ingredients you will need

Marshmallows

Equipment you will use

Baking Paper