Homemade Mint Marshmallows

I promised you all that I would share with you the Christmas treats I made this year. It was a very busy Wednesday, let me tell you, with some successes and some frustrations. Just like Santa, I made a list and checked it twice, but wouldn't you know it, I left the grocery store with all my bags, and NO white sugar!! I probably thought I had plenty at home, but alas, I had none.

Let me tell you how the day went. First on my list was homemade mint marshmallows. After sorting through my bottles of flavourings, I found almond and vanilla, but no mint. And then I realized that I had picked up the almond, which was right next to the mint, and put that one in the cart instead. Doh! So, I put on my jacket, my mitts, my hats, and headed out to the local grocery stores. Store #1 - nope. Store #2 - nope. So, I head back home a little defeated, but think that the marshmallows don't need to be mint, and I'll just make them regular. So, back at the condo, I'm reading the recipe, boiling the water, and getting ready to add the main ingredient, sugar. Sigh...I was all out. At that point I was ready to throw in the towel and forget about baking anything at all this year! But after a cup of coffee and talking with Matt (who said he would pick up some sugar and mint flavouring on his way home), I moved on to other items on my list which didn't include sugar or mint.

In the end, I was able to make the marshmallows. And boy were they sticky!! After boiling the sugar and adding to the gelatin, you whip the heck out of it until it's white and gooey. Then you slap the whole thing in a generously greased clear pan, and let it sit on the counter over night. Then the task of cutting begins. As mentioned, they are very, VERY sticky. Matt had to lend a hand in slicing once I got too tired and frustrated. But after they are dusted with icing sugar, they are delicious! I'm still debating if I will make them again next year, but so far the feedback has been good, so I just might have to.

Recipe:

1/2 cup powdered sugar
2 1/2 tbsp unflavoured gelatin
1/2 cup cold water
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 tsp salt
1/2 cup water
1 tsp peppermint extract

Directions:

1. Grease sides and bottom of 11x7" glass baking dish with butter; dust with 1 tbsp powdered sugar. In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
2. In medium saucepan, heat granulated sugar, corn syrup, salt, and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook uncovered without stirring for 30 minutes to 240 degrees; remove from heat.
3. Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute longer.
4. Pour into baking dish, patting lightly with wet hands. Let stand uncovered at least 8 hours.
5. Dust cutting board with 1 tbsp of powdered sugar, and put remaining sugar in small bowl. Loosen from sides of dish and gently lift in one piece onto cutting board. Using a sharp knife greased with butter, cut into 1 inch squares and add to bowl with powdered sugar. Store in airtight container at room temperature for up to 3 weeks.

Now, doesn't that sound easy!?!? I once heard that once you've had homemade marshmallows, you can never go back to the store bought ones... you be the judge!