Unless you’ve read this, I can imagine what you might be thinking right now: marshmallows? You made marshmallows? You can make marshmallows? I know, it’s a lot to digest. As I pranced around Vancouver and Whistler last weekend, these questions were on repeat as I offered up my sugary goodies to friends and co-workers alike.
I actually don’t even like marshmallows, not in the slightest. Unless they’re packed between chocolate and graham crackers and there’s a fire pit involved, I’d really rather eat vegetables. But when I saw how easy they were to whip up, and knowing how much the rest of the world seems to enjoy them, I just had to give it a try. I like to call it “the-super-easy-way-to-make-everyone-like-me” (pah! as if they don’t already? err…). And besides, it had to be easier than the fudge, right?
I can honestly tell you from the feedback I received that these little guys were a massive hit. In fact, everyone agreed that they were soo much tastier than the store-bought version, although what homemade treat isn’t? Either way, I’m already dreaming of the peppermint s’mores I’ll be consuming this summer, as I definitely plan to make these again.
- Nonstick cooking spray
- 3 (1/4-ounce) packages unflavored gelatin
- 1/2 cup cold water
- 2 cups granulated sugar
- 2/3 cup agave nectar (or corn syrup)
- 1/4 tsp coarse salt
- 1/4 tsp pure peppermint extract
- Confectioners’ sugar, sifted, for coating
- Food colouring, if desired
- Lightly spray a 9-by-9 inch baking pan with cooking spray. Line the pan with plastic wrap, leaving a 2-inch overhang on all sides. Set aside.
- Fit an electric mixer with a whisk attachment (or do some serious wrist exercises to prepare of the upcoming workout). Sprinkle gelatin over 1/2 cup cold water (in the mixer bowl), and let stand for 10 minutes.
- In a medium saucepan, combine sugar, agave, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil. Boil rapidly for 1 minute. Remove from heat and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into the gelatin mixture. Add salt and continue mixing for 12 minutes. The marshmallow fluff will expand a bit, so don’t be alarmed!
- Add peppermint extract and mix until well combined. Spray a rubber spatula (or your hands) with cooking spray. Spread marshmallow mixture evenly into the pan using the spatula/your hands. If you want to add a bit of colour, let the marshmallow stand for a bit before you add a few drops into the pan (otherwise the colour will just sink to the bottom and create a gel-y mess). Use a toothpick to drag and swirl the colours around. Be creative!
- Spray a sheet of plastic wrap with cooking spray and place spray-side-down on top of the marshmallow. Let stand for 2 hours.
- Carefully remove marshmallows from pan. Remove all wrap and discard. Cut marshmallow into squares using a sprayed sharp knife.
- Place confectioners’ sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat. Marshmallows can be stored in an airtight container for up to 3 days (if they last that long!).
This recipe is taken from the lovely Martha Stewart, and totally made me feel like a little domestic homemaker. Except, you know, the kind that has plans for industry domination and the top of the Fortune 500 list, and doses her coworkers with sugar along the way. Those exist, right?