These cheeky little fluff balls get you addicted to their soft – cloud like texture that melts in your mouth.
I’ve heard so many people say that making marshmallows at home is a dreaded task and that they’d rather buy it from their supermarket than go through all the trouble.
Ah, well, if only you’d attempted making these sugar clouds at home, I bet that you’d never even glance in the direction of store – bought marshmallows.
No matter how long you keep the store – bought marshmallows in your mouth, they will not melt, thanks to the countless chemicals that contribute to its rubbery texture.
Real marshmallows; you know, the kind you’d make at home, are fluffier in texture and literally melt away in your mouth. Besides, they need just a handful of ingredients and you’re good to go.
I’ve made peppermint marshmallows, because – CHRISTMAS!
Besides, this festive month already calls for an overload of sugar.
So I thought that it would be good to skip sugar for a change and make this with honey.
And guess what?
Sceptical about the taste?
Let me guarantee you, the taste is subtle and sugary and it doesn’t leave a cloying after taste that honey usually does. For best results, use a lighter flavoured honey, sweet clover honey, for instance.
These peppermint marshmallows make for such perfect edible gifts or as an accompaniment to the customary mugs of hot chocolate.
You may not realize it but it is during such festive times that a candy thermometer can be your best friend. Imagine all the different kinds of candies you can make – fudge, brittles, taffy, caramels and of course, these peppermint marshmallows.
- 2 tbsp cornflour
- ½ cup icing sugar
- 210 grams honey
- 90 grams water + 3 tbsp water
- 15 grams gelatine
- 1/4th tsp peppermint oil
- 2-3 crushed candy cane or any peppermint hard candy
- Grease a 4” x 4” tin and line with parchment. Grease the parchment and dust it with the cornflour and icing sugar mixture.
- In a saucepan, add the honey and 90 grams of water.
- In another heavy bottomed steel bowl, add the gelatine and the 3 tbsp of water and let it sit for about 10 minutes.
- Fix your candy thermometer onto the saucepan containing the honey and water mixture.
- Bring to a boil and then reduce the heat to medium.
- Do not stir at this stage.
- Once the temperature of the honey reaches 140 degrees Fahrenheit on the candy thermometer, begin beating the gelatine on very low speed.
- Continue heating the honey till it reaches a temperature of 240 degrees Fahrenheit.
- Once it reaches that temperature, take it off the heat and in a slow steady stream, add it to the gelatine mix and once it has incorporated well, increase the speed of the electric mixer or stand mixer and continue to beat the mix. After about 2 – 3 minutes, add the peppermint oil and beat again until it turns pale, white-ish and the sides of the bowl cool down, about another 5-6 minutes.
- Pour the mix in the prepared tin. To make sure that the mix comes off easily from the bowl, grease the spatula or spoon that you use to take the mix out.
- Work quickly, as the mix will get difficult to handle once it cools down completely and will stick everywhere.
- Let it sit for about 10 – 15 minutes and then sprinkle the crushed peppermint hard candy.
- Let it sit for a full 24 hour period before cutting into it.
- Use a warmed knife that has been greased and dusted with the cornflour and icing sugar mix to slice into the marshmallow without any difficulty.
- Give it a generous dusting in icing sugar before serving to make sure that it does not stick.