Ingredients:
— 1/2 cup powdered sugar
— 1 cup hot water, divided
— 3 1/2 envelopes (2 Tablespoons plus 2 1/2 teaspoons) unflavored gelatin
— 2 cups white sugar
— 1/2 cup light corn syrup
— 1/4 teaspoon salt
— 2 large egg whites
— 1/4 teaspoon peppermint extract
— 2 teaspoons vanilla extract
— 1 teaspoon red food coloring
Tools:
— paint brush
— toothpick
— parchment paper
— candy thermometer
Instructions:
1. Grease the bottom and sides of a 13 x 9-inch baking pan lined with parchment paper, and coat the bottom and sides with powdered sugar.
2. In the bowl of a standing electric mixer, pour in a half cup of hot water and sprinkle with the gelatin and vanilla. Let it set for about 10 minutes.
3. Meanwhile, combine the white sugar, corn syrup and remaining hot water in a pot over medium heat, stirring with a wooden spoon until the sugar is dissolved. Bring the mixture to a boil and cook without stirring until a candy thermometer registers 240 degrees Fahrenheit. Remove from heat and pour the sugar mixture over the gelatin, stirring until combined.
4. With the whisk attachment, beat the mixture on high speed until pale white and nearly tripled in volume, about six minutes.
5. In a large bowl, beat the egg whites until they just hold stiff peaks.
6. Add the egg whites, peppermint extract and vanilla extract to the mixture.
7. Pour the mixture into the prepared baking pan and paint with red food coloring. Swirl the food coloring with a toothpick (this needs to be done while the marshmallow is still a little warm and not set).
8. Once the marshmallow is set, use a knife dusted in powdered sugar to cut it into squares. Dust the sticky edges in powdered sugar. Pop into some cocoa and enjoy!
Grease the bottom and sides of a baking pan lined with parchment paper, and coat the bottom and sides with powdered sugar.
In a standing electric mixer, pour in half a cup of hot water, gelatin and vanilla. Let it set for about 10 minutes. Meanwhile, combine the white sugar, corn syrup and remaining hot water in a pot over medium heat, until a candy thermometer registers 240 degrees Fahrenheit. Remove from heat and pour the sugar mixture over the gelatin. With the whisk attachment, beat the mixture on high speed until pale white and nearly tripled in volume.
In a large bowl, beat the egg whites until they just hold stiff peaks.
Add the egg whites, peppermint extract and vanilla extract to the mixture.
Pour the batter into the baking pan and paint with red food coloring. Swirl the food coloring with a toothpick into a marble design.
Once the marshmallow is set, use a knife dusted in powdered sugar to cut it into squares. Dust the sticky edges in powdered sugar (for your sanity). Pop into some cocoa and enjoy!
These marshmallows keep for about a week on the counter and they make a great stocking stuffer if you pair them with a jar of hot cocoa mix!
Make sure to share your photos with the tags #britstagram and #iamcreative so we can check out your version — and come back tomorrow at 8am PT/11am ET for another video + recipe in the Crave series!
