Today @Tifferently is taking over to share her recipe for perfect peppermint marshmallows, shaped like Mickey Mouse! These are so perfect for the season, and she quite literally mailed me some of the batch pictured so I can attest to the deliciousness of these mouse-shaped-mellows. They are so great in cocoa but would also make a wonderful gift for neighbors, coworkers, and friends.
Enough of me gabbing, lets get to the food! Take it away Tiffany!
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the peppermint extract during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Drop red food coloring onto marshmallows and use a toothpick to swirl the food coloring into the marshmallows. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
If you are using cookie cutters dip your cookie cutters into remaining confectioners’ sugar and cornstarch mix and cut out shapes. OR turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Recipe adapted from Alton Brown
For more mouse shaped foodie fun make sure to follow +Tiffany Davis on Instagram here! Her creations are so amazing! I linked some Mickey shaped tools in the widget below if you want to try and re-create these marshmallows of another one of her recipes.
See you all tomorrow for a gift guide, but seriously wasn’t this way more fun than a boring old gift guide? 😉