Marshmallows have been one of those foods that just happen, like red hots or licorice. I never really considered how marshmallows were made or where they came from. Maybe they grew on sugar trees or dropped out of the sky in their puffy, cylinder shape. They always just showed up in the baking aisle at the grocery store. I’ve never loved marshmallow but I could always enjoy one sandwiched against chocolate and between crunchy graham crackers around a campfire.
Now I know the truth-those puffy things aren’t real marshmallows. It’s clear to me that they are imposters.
Homemade marshmallows taste much better than the store-bought puffs I grew up eating. They are creamy and lovely. They melt in your mouth like a snowflake melting on your tongue. They call for a mug of hot cocoa to rest in. They are simply delicious. Homemade marshmallows are the only way to go. And not just because they are tastier than the imposters but because they can literally be whipped up in a few minutes.
I made a couple of different flavors but I loved the Peppermint Marshmallows. I used peppermint extract instead of vanilla extract and then rolled the marshmallows in a bit of crushed candy cane. I made a cup of hot cocoa with a little sea salt and dropped in a couple peppermint marshmallows. The mallows added a little peppermint touch to my cocoa and melted slightly on top. It was creamy and so rich and now I think about them daily. These are worthy of a new holiday tradition. They will be perfect paired on Christmas morn with hot cocoa and my grandpa’s homemade pecan rolls.
Peppermint Marshmallows
- adapted from Baked: New Frontiers in Baking
makes about 48 mallows
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Ingredients
- 2 packets of gelatin (1/4 oz packets)
- 2 cups sugar
- 1 cup light corn syrup
- 1 teaspoon peppermint extract
- 1/8 teaspoon salt
- 4 candy canes
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Directions
Using vegetable shortening, grease a 9×13 inch pan. Put the gelatin in a small bowl. Add 7 tablespoons of cold water. Let the gelatin sit until it becomes spongy.
In a medium saucepan stir together the sugar, 1/2 cup of corn syrup and 1/2 cup of water. Set aside.
In a large bowl add the rest of the corn syrup. Using a mixer fitted with a whisk attachment, begin to whisk the syrup on low speed. Heat the gelatin in the microwave for 20 to 30 seconds. Stir the gelatin to ensure it is completely melted. Then slowly add the gelatin to the corn syrup mixture. Keep mixer on low speed.
Begin to heat the sugar mixture on the stovetop on medium-high heat. Stir until it begins to boil. Use a candy thermometer to watch the temperature. When the thermometer reaches 235 to 240 degrees F, remove the saucepan from the heat. Turn the mixer up to medium for one minute, then slowly add the sugar mixture. Begin mixing on medium-high for 5 minutes. Add the peppermint extract and salt. Mix on high for one minute. The mixture will be very fluffy.
Crush the peppermint candy canes, to create peppermint dust. Set aside in a small bowl.
Transfer the marshmallows to the 9×13 pan using a spatula. The mixture will be sticky and stringy. Spread the marshmallow mixture evenly in the pan. Then sprinkle the top with peppermint dust. Let it sit for 6 hours or more.
Sprinkle a countertop surface with a 1/4 of the peppermint dust. Loosen the marshmallows from the pan using a knife or spatula. Grab a corner of the marshmallows with your hands and slowly remove the marshmallow sheet out of the pan and place on the dusted surface. Using a large knife dusted with peppermint dust or confectioners’ sugar, cut the marshmallows in a 6-by-8 grid (or smaller if you prefer). Roll each marshmallow in peppermint dust. Then enjoy!
I also made some additional flavors. For vanilla marshmallows, use 2 teaspoons of vanilla extract instead of 1 teaspoon of peppermint extract. Use confectioners’ sugar to dust the tops and to roll the marshmallows. For chocolate marshmallows melt 3 ounces of dark chocolate and stir in 2-1/2 tablespoons of cocoa powder. Reduce the vanilla extract to 1/2 teaspoon. Fold in the chocolate after the marshmallow has been mixed before spreading in pan.
Oatmeal Peanut Butter Dog Treats
You know those pathetic people that talk about their dogs all day and that have actually attended a dog play-date party? Yeah, that’s us. It’s embarrassing to admit, but we—my husband and I, plus a lot of our friends—are at that stage in life where the creatures that require most of our care are busy chewing on bones and chasing squirrels, as opposed to crying and spitting up.
Here’s a way to treat the four-legged friends in your world. These treats are probably both cheaper and healthier than a lot that you’ll find in stores. So far, any dog that has gotten them has been doing a lot of jumping in the air and begging. It must be the peanut butter aroma. Plus, they’re so easy to make. I am dropping them in cellophane bags and simply tying the bags with ribbon to give to friends.
So here’s to you, Bailey & Bosco, Luke & Leia, Thora, Sammy & Lucy, Peanut, Lily and Jack & Bess. Thanks for the tricks, the eating of socks, the digging of holes, the licking of faces and all the other general craziness. Directly below are my spaniels, Leia and Luke. And yes, my husband is a Star Wars nerd. Also below are Kesha’s goldendoodles, Bosco and Bailey.
Peanut Butter Oatmeal Dog Treats
makes about 8-1/2 dozen (100ish) small bones
Ingredients
Directions
Preheat oven to 350 degrees. Whisk together peanut butter, honey, oil and chicken broth. In a separate bowl, combine flours and oatmeal. Mix dry ingredients into wet ingredients. Place dough on flour dusted surface. Roll or press dough out to about 3/8” inch thick (mine varied somewhere between 1/4” and 1/2”). Use a small bone cookie cutter to cut out cookies. My cookie cutter was 2”x3/4”, but for larger dogs you may want a larger cookie cutter. Roll out leftover scraps and cut out as many as possible. Put cut out cookies on a parchment lined baking sheet. Bake for 14-16 minutes. Transfer to a cooling rack.
For gifts, once bones are cooled, place them in cellophane bags and tie with ribbon. Note, these will be more the consistency and softness of a cookie, not a biscuit.