Here’s part 2 of my 3 part Christmas baking post! Part 1 was my Candy Cane Grahams, which go perfectly with today’s Mint Marshmallows! These are also fabulous in a cup of hot chocolate, or gobbled down all on their own.
~Put your sauce pan on a burner on medium heat, and stir until the sugar is dissolving. Put the lid on the sauce pan as it starts to boil, wait 3 min, ensuring that all of your sugar crystals have dissolved. Take off the lid and put your candy thermometer on the pan. Let mixture boil, uncovered, without stirring, for about 10 min (turn your heat up to medium high) until the thermometer reads 240 degrees F (approximately 115 degrees C). DURING this 10 min wait, sprinkle the 4 packets of gelatin onto the cold water that is in the mixing bowl of your mixer, to start softening.
~Once your sugar solution is up to temperature, turn your mixer on a low speed, and slowly stream the hot (be careful!) sugar solution in to the mixer. Once it is all streamed in, turn the mixer speed up to medium, then medium high and let mix for appx 10 min, or until the mixture looks thick and tripled in size (it should look like marshmallow now!). Put in your extract and let mix for 30 seconds.
~Use a greased spatula or your greased fingers to scoop the mixture into your 9×13″ pan. Use greased spatula or fingers to spread and flatten mixture into the pan until it looks smooth and is filling the pan. Cover with plastic wrap and let set 8 hours or overnight. Use a greased, sharp knife to cut the marshmallow into 1″ pieces (or however big you’d like them), and transfer them into a bowl of powdered sugar to coat each side. Enjoy in a big mug of hot chocolate or sandwiched between two Candy Cane Grahams!
