Previous Blog & Marshmallow Recipe

In Las Vegas, we had a monthly food storage group that met at our home. I did my best to research and find all the details & information I could. But what impressed me the most was how each of us had different pieces of information, and by coming together I learned so much at each meeting. We would post the meetings information at the ward food storage blog. But by moving, it meant that I am now on my own different adventure, so a different blog, not tied in with the church group seemed more appropriate.

But the first recipe I want to share is actually on that blog. It's for homemade marshmallows, using candy canes (originally posted on the previous blog here). It's a very yummy & simple recipe who's key ingredient really is neglect. It also is a great way to use up your sugar, gelatin & some corn syrup! :)

Peppermint Candy Cane Marshmallows

(takes 10 - 12 hours with the setting time included)

*Original Basic Vanilla Marshmallow Recipe can be found here.*

4 gelatin envelopes

1 1/2 c. water

1 tbsp. vanilla extract

2 1/3 c. sugar

1 1/4 c. corn syrup

1/2 tsp. salt

1 box of candy canes (about ten should do a double batch)

flour & powdered sugar (to toss the finished candy canes in)

*Additional Need: 1 Candy Thermometer*

Spray a 9x13" pan with cooking spray and set aside to hold finished marshmallows. unwrap all the candy canes and put them in a freezer duty ziploc baggies (if you are using a rolling pin to crush them) or use your food processor or coffee grinder to puree them.

Now in a large container (that will not melt with boiling hot liquids), pour in 3/4 c. of water & the vanilla extract. Set the rest of the water aside for later. Slowly pour each individual gelatin container over the mixture. Set this bowl aside to the let the gelatin "bloom".

In a good sized saucepan add the sugar, corn syrup, salt and remaining water. Put the lid on and bring to a boil, do not stir! Once it's at a boil, remove the lid and put in your thermometer. This is the point where I do something else (like my overflowing sink of dirty dishes ... do they ever get under control?) and come back every few minutes to check on the temperature. You need the temperature of the sugar mixture to reach between 234 - 240 degrees. Too low of a temperature & the gelatin will never properly set & will be gooey (gag!). But, too high of a temperature and they will become rock candy instead of a soft, delicious marshmallow.

BE VERY CAREFUL WITH THIS NEXT STEP! THE SYRUP IS EXTREMELY HOT!!!

Once your mixture reaches between 234 - 240 degrees, slowly pour it into the gelatin water you set aside to "bloom" earlier. If you reached the right temperature, it will bubble up quite a bit. Mix it at a medium speed for 8 - 10 minutes.

After this time is done (and usually my dishes are done & the dish washer is running by this point, added bonus!), you are ready for your final step. Add the 2/3 c. of crushed candy canes to your fluffy mixture. Incorporate them well, and then pour the finished marshmallows into the sprayed pan.

The marshmallows will need to set for about 10 - 12 hours to fully set. Once they are ready, lightly spray a cookie sheet or whatever you are using to cut your marshmallows on. I like to use my pizza cutter, it makes nice, quick clean cuts. Then toss the marshmallows in a baggie of an equal mixture of flour & powdered sugar (1/43 c. of each will be more than enough), to help the marshmallows not be sticky.

Shake off any excess powder & enjoy with a hot cup of cocoa!

These marshmallows are fantastic. They look like something you would get from a designer, uber-expensive store. And your friends will all ooh and aah at you when they find out you make HOMEMADE marshmallows. Even if you are the worst cook in the world, these guarantee to make you look fantastic.
Enjoy!

Food Storage Ingredients Used: Corn Syrup, Flour, Sugar, Gelatin