Homemade Peppermint Marshmallows

This has taken me a little longer than I thought it would, but here is the second part of my neighborhood gift I was telling you about last week. These peppermint marshmallows turned out just delicious! I love them! My kids love them! If you love or even like to put candy canes in your hot cocoa, you will love love LOVE these marshmallows! They make your hot cocoa creamy with the taste of peppermint. Make them, you'll love them!

Homemade Peppermint Marshmallows

Ingredients

3 1/2 envelopes unflavored gelatin (2 tablespoons plus 2 1/2 teaspoons)

1 cup cold water, divided

1 3/4 cup evaporated cane juice

1/2 cup agave

1/4 teaspoon salt

2 large egg white

1 1/2 - 2 tablespoons peppermint extract (depending on how pepperminty you want them)

3 drops red food coloring

2 cups organic powdered sugar

3 organic candy canes, crushed

Directions

Grease bottom and sides of a 13x9 inch rectangular metal pan, and dust bottom and side with organic powdered sugar.

In a bowl of a standing electric mixer sprinkle gelatin over 1/2 cup cold water, and let stand to soften.

Meanwhile, in a 3-quart heavy sauce pan cook evaporated cane juice, agave, second 1/2 cup cold water, and salt over low heat. Stir with a wooden spoon until cane juice is dissolved. Cover and increase heat to moderate high and boil. Once the mixture starts to boil uncover and insert candy or digital thermometer. Boil until the thermometer register 240*F (soft ball stage). Remove pan from heat and pour lot liquid mixture over gelatin mixture. Stir until gelatin is dissolved. Turn on electric mixer to high speed and mix until mixture turns whit, thick, and nearly triples in volume, about 6 minutes.

While that thickens, in a separate bowl with cleaned beaters beat eggs whites until they just hold stiff peaks. Beat egg whites, peppermint, and food coloring into white mixture until just combined. Pour, now pink, mixture into baking pan. Sift some of the powdered sugar evenly over the top. Chill, uncovered, until firm, at least three hours, and up to one day.

When firm, run a thin knife or rubber scraper, around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with rubber scraper, loosen marshmallow and ease onto cutting board. With a large knife rim edges of marshmallow and cut marshmallow into one-inch cubes. Sift remaining organic powdered sugar back into our now-empty baking pan along with the crushed organic candy canes, and roll the marshmallow though it to prevent sticking. Store in a plastic bag in fridge or in freezer for up to one month, and enjoy!

To make small marshmallows like I did, use two 9x13 inch pans and divide pink mixture between the two pans. This allows you to cut them a little smaller for small marshmallows.