A Treat Worth Sipping
Author: Jon Bennion, Montana Free Press
Wide Open Table is a bi-monthly Montana Free Press column on all things food and cooking. This article was originally published in the Montana Free Press on December 3, 2024 and is published here courtesy of the Montana Free Press.
https://montanafreepress.org/2024/12/02/a-treat-worth-sipping/?utm_medium=email
A treat worth sipping
Closing out the year with candy cane marshmallows.
We all indulge a bit more than usual during the holiday season, and I support that 100%. There are so many special dishes and treats that we save for this time of year because they are tied to fun memories and traditions we hold dear.
In this gift-giving season, we are also more inclined to share something sweet with our close friends, family, and neighbors to let them know we are thinking of them. My favorite is the one I shared with you last year — pistachio brittle — which I reserve exclusively for the month of December.
This holiday season, I have another recipe that could end up being a favorite for any age celebrant: colorful homemade marshmallows that include a slightly minty flavor thanks to a cameo of crushed candy canes. They are delightfully spongy and have great flavor. Top your mug of piping hot chocolate with these holiday marshmallows and make instant memories.
If you’ve never made marshmallows from scratch, you might be surprised at how simple they are. The only special equipment required is a candy thermometer. A stand mixer with a whisk attachment also comes in handy. Anytime you are pouring and mixing a hot sugar substance, you don’t want any to touch your bare skin. Use a hand mixer only if you wear protective gloves.
If you’re not keen on the flavor of mint, this recipe works wonderfully without it. The great taste of vanilla from the extract will still make these special, and you can even use them to make some holiday s’mores. The food coloring is only for appearance, so feel free to leave that out as well. But the hint of peppermint flavor is hardly overpowering in this recipe. Give it a try to really pull in the Christmas flavor.
We package these in small tins and hand-deliver them to our neighbors, who will not soon forget these special marshmallows.
CANDY CANE MARSHMALLOW RECIPE
1/4 cup finely crushed mint candy canes
3/4 ounce gelatin (3 small 1/4 oz. packets)
1 1/2 cups granulated sugar
1 cup corn syrup
1 cup water
2 tsp vanilla extract
1/4 tsp kosher salt
powdered sugar
vegetable cooking spray
optional: red and green food coloring
In your stand mixer bowl, add 1/2 cup cold water and gelatin and allow to sit for 10 minutes.
In a medium sauce pan, add 1/2 cup water, 1 cup corn syrup, 1/4 tsp kosher salt, and 1 1/2 cups of granulated sugar. On medium-low heat, allow the sugar to dissolve while stirring. Once that is dissolved, raise the heat to high and allow the mixture to boil without stirring. It needs to get to 240-245 degrees F, so use a candy thermometer. It can take up to 15 minutes, so be patient and watch it closely.
When it reaches the appropriate temperature, slowly add the hot sugary contents to the stand mixer bowl with the bloomed gelatin. Use your whisk attachment to mix. The candy mixture is hot, so start your mixer on low and then gradually raise the speed to high after a minute or two. Allow to mix for 15 minutes total. In the final minute, add the crushed candy canes and vanilla extract.
Using an 8’x8’ or 9’x9’ pan lined with plastic wrap and sprayed very lightly with cooking spray, place the marshmallow mixture into the pan and flatten it out. A plastic spatula lightly coated with cooking spray will help you get it out of the bowl and spread evenly. Add a few dots of green and red food coloring over the top of the marshmallow and swirl with a metal skewer or knife to create a fun pattern. Dust the top with a bit of powdered sugar. Let sit at least six hours or overnight.
When you are ready to cut the marshmallows, take it out of the pan and remove the plastic wrap. Dust the bottom and sides with powdered sugar. On a cutting board, use a knife coated with a bit of cooking spray to cut the marshmallows into your desired size. Toss with more powdered sugar on the newly cut sides to prevent sticking. The marshmallows will stay good for two weeks in an airtight container.
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PhotoCredit: Jon Bennion
Image 1 Caption: Candy Cane Marshmallows
