I hope everyone had a wonderful holiday. The kids and I were spoiled rotten. I got an iPad which was totally unexpected. I almost cried. Ya I’m kinda a loser like that. lol. Little Miss has been sick since Christmas night so I’ve just been sitting with her on my lap. She seems to be doing way better today which makes me super excited.
While sitting on the couch I did get to read The Hunger Games on my fancy new ipad though. If you haven’t read it yet you really should. It’s so totally addicting and awesome. It’s fast paced and you totally get hooked on the characters. It took me less than a day to read each book. I’m on the second third one now in the trilogy. You might as well buy the trilogy because you won’t want to stop at the end of each book. 😉
I made marshmallows last week for the first time. I just like saying that. I made marshmallows. 6 months ago I didn’t even know that was possible. To make marshmallows in your kitchen. Awesome. They are different than those store bought things. Oh and I made mine with the limited edition Peppermint Mocha Kahlua.
I thought this was going to be hard. I thought complicated. I mean you are making marshmallows. But really easy. Easier than caramel. I used a candy thermometer but Jamie at My Baking Addiction made them without one. You do need a standing mixer.
They are chewy and creamy. My mixer isn’t the greatest so the mixture never got to the stiff peak stage before I put them to set. They were firm peaks just not stiff. The Peppermint Mocha Kahlua is strong. These are not for the kiddies. I put them in some homemade hot chocolate and they were incredible. They get gooey and melty and they blow any store bought marshmallow out of the water! I can’t wait to make these again. The flavor combos and endless. So if you have a standing mixer you really should try these I mean you can MAKE your own MARSHMALLOWS.
- 3 packages unflavored gelatin – I used Knox
- 1/2 c Peppermint Mocha Kahlua
- 2/3 c light corn syrup
- 1/4 c water
- 2 c granulated sugar
- 1/4 c cornstarch
- 1/4 c icing sugar
- 1 tbs espresso powder (optional)
- In the bowl of a standing mixer pour in Peppermint Mocha Kahlua. Sprinkle gelatin on top. Set aside.
- Line a 9×9 baking pan with plastic wrap and spray with non-stick cooking spray. Spray a spatula with non-stick spray and set with your pan.
- In a medium size sauce pan add corn syrup, granulated sugar and water. Turn to medium heat and whisk until the sugar is dissolved. Try not to let any of the sugar mixture splash up the sides of the pan. Stop stirring and clip on your candy thermometer. Heat mixture without stirring until it reaches 240 F.
- Once it hits 240 F (soft ball stage) remove from heat and pour directly over the Peppermint Mocha Kahlua. It’s gonna bubble and steam. Attach the whisk attachment to your standing mixer and start mixing. Start on low and increase to high so it won’t splash everywhere. Mix on high for 10 minutes or until your peaks get stiff. Again mine never did after mixing for about 15 minutes and they set totally fine. *Do not scrap down the bowl.
- Using your prepared spatula pour mixture into your prepared pan. The stuff is STICKY and stringy so be prepared. Once in the pan let sit for 4 hours or overnight until set.
- Once set flip onto a cutting board and using a greased pizza cutter cut marshmallows into what ever size you like. In a large ziplock bag add confectioners sugar, corn starch and espresso powder. Shake the marshmallows in the mixture to prevent them from sticking together.
- Drizzle them with chocolate, eat them plain or dunk in hot chocolate.