Peppermint Fluff Corn Syrup Free Marshmallows Recipes

PEPPERMINT MARSHMALLOWS

Steps:

• Line a 9x9 inch baking dish with lightly greased foil or plastic wrap. Grease another piece of foil or plastic wrap to cover the top, and set aside.
• Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.
• While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
• Pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add vanilla and peppermint extracts, and beat just until blended.
• Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy. Cover the candy with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the candy.
• Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.

PEPPERMINT FLUFF (CORN SYRUP FREE MARSHMALLOWS)

Steps:

• Grease 9" X 12" cake pan (I use coconut oil).
• Pour ¾ cup of water into a dish and add 3 envelops of gelatin. Set aside.
• Combine sugar and 1 cup of water into saucepan and cook over low/medium heat stirring until sugar dissolves. Increase heat to medium and cook until sugar mixture reaches 257F or hardball stage.
• Whisk egg whites and a pinch of salt in electric mixer until frothy.
• Add gelatin solution to sugar mixture and mix until gelatin fully dissolves.
• Gradually add sugar mixture to frothed egg white mixture whisking continuously on medium speed until mixture has doubled in size. Decrease speed and add peppermint oil. Continue to whisk until mixture is warm (about 100-110F).
• Pour into prepared cake pan and allow to set at room temperature for 3 hours.
• Topping:.
• In a Vitamix or blender, add sugar and coco powder and process at medium to high speed until powdery. Add chocolate chips and blend at low speed until incorporated.
• Sprinkle topping on marshmallow. Using a sharp knife, cut marshmallow into squares. Coat all sides with topping.
• Note: you can substitute powdered sugar with coco powder however the powdered sugar has cornstarch.