Sunday, December 2, 2012

Peppermint Recipes

I found 2 recipes that I think are PERFECT for the Holiday season!  I can't wait to make them and share them with my family, friends, and neighbors!

MINT ICING- Can't wait to put this on Brownies!
5 Tbsp. butter
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 cup powdered sugar
1/2 tsp. peppermint extract (or use 2-3 drops  peppermint essential oil)
1-2 drops green food coloring

Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Home Made Marshmallows

·         .75 oz. unflavored gelatin (3 envelops o Knox gelatin)

·         ½ C. cold water

·         2 C. granulated sugar

·         2/3 C. light corn syrup

·         ¼ C. water

·         ¼ tsp. salt

·         1 Tbs. vanilla extract (I will use a few drops of peppermint essential oil)

·         Confectioners’ sugar

Line a 9X9 inch or an 8X8 inch pan with plastic wrap and lightly oil it using your fingers or non-stick cooking spray.  Set aside.  (this size was too think for me.  Next time I will use a more shallow pan)
In the bowl of an electric mixer sprinkle gelatin over ½ C. cold water.  Soak for about 10 minutes.

Meanwhile, combine sugar, corn syrup, and ¼ C. water in a small saucepan.  Bring the mixture to a rapid boil.  As soon as it is boiling, set the time and allow to boil hard for 1 minute.
Carefully pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, starting on low and moving up to high speed.  Add the salt and beat for between 10-12 minutes or until fluffy and mostly cooled to almost room temperature.  After it reaches that stage, add in the extract (oil) and beat to incorporate.

Grease your hands and a rubber or silicone scraper with neutral oil and transfer marshmallow into the prepared pan.  Use your greased hands to press the marshmallow into the pan evenly.  Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow creating a seal.  Let mixture sit for a few hours or overnight, until cooled and firmly set.
Sprinkle a cutting surface very generously with confectioner’s sugar.  Remove marshmallows from pan and lay on top of the sugar.  Dust the top generously with the confectioner’s sugar as well.  Use a large, sharp knife to cut into squares.  Separate pieces and toss to coat all the sides with sugar.  Store in an airtight container.

You can also use cookie cutters to create different shaped marshmallows!