Sticky Business

I had always wanted to try making marshmallows, but never had the guts.   Then, my friend Jill told me a story about how she and a friend used to make them every year, but stopped doing it, and how she wanted to make some again,  but didn't want to do it by herself because it's kind of a big production.

A new tradition was born. 

Voila!  Marshmallows 2012!

She was right.  It IS a big production.  We were swirling around that kitchen like crazy people.  But it was really fun, and the marshmallows are pretty amazing.  So much better than the ones in the grocery store.  We made peppermint ones.  I have tons of them still, in the freezer, ready to pop into hot chocolate any time I want.

I roasted one over the flame on my stove the other day.  It was awesome.  There will be a mint chocolate s'more in my future.

So, thanks to Martha Stewart for this recipe, and thanks to my friend Jill for letting me come over for a day of marshmallow-making fun.  I think we should do another batch in the spring before we take the Daisies camping. All the other troops will be jealous.  Maybe we can even make homemade graham crackers too.  Because we are THAT mom. 

Martha Stewart Candy Cane Marshmallows

Ingredients

• Vegetable-oil cooking spray
• 2 cups sugar
• 1 tablespoon light corn syrup
• 4 packages (1/4 ounce each) unflavored gelatin
• 3/4 teaspoon peppermint extract
• 2 large egg whites
• 2 teaspoons red food coloring

Directions

1. Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
   
2. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
   
3. Beat egg whites in the bowl of an electric
   mixer fitted with the whisk attachment
   until stiff (but not dry) peaks form.
   Whisk gelatin mixture into sugar mixture;
   with mixer running, gradually add
   to egg whites. Mix on high speed until
   very thick, 12 to 15 minutes.
   
4. Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.