Mint Marshmallows

Yep, I'm still working on minty treats.  My goal is to have about 8 different mint treats in each box or on each platter.  And I plan to give out about 15 +/- boxes plus 2 platters next week before everyone scatters for the hills over the holiday break.  If I wait to give these out until too late next week, I will miss some folks, and then what would I do? 

I know Grandma N has asked for a box, and she said that since she is legally blind anyway, she is totally ok with getting the leftovers that don't look so pretty.  So I could give her a leftover box....

I could maybe see how well these treats ship and send one to my friend, T, in Nashville - as in TN, not IL, and another to my friend, B, in Savannah - as in MO, not GA.  That would take care of two more leftover boxes.

Hmmmm....I'll have to think on that...

I thought about posting about a couple of SAP issues I'm facing at the moment and then post about the latest mint treat, but this is why I need a blog - once I figure this out enough! - that has different sections, so the SAP folks could click on that post and offer ideas to me while the cooking folks could think about making mint marshmallows. 

But I opted for the mint marshmallows.  I was able to text a consultant - sort of a "phone-a-friend lifeline" for SAP folks when we need help - so I will wait to post on the SAP thing.  I know some of you can't wait to read that!  SAP Geeks Unite!!

I used this published Betty Crocker recipe for Peppermint Marshmallows, but I promise you mine aren't as cute as Betty's.  I could claim that it's only because this was my first time to ever make marshmallows, but I have a feeling that's not the only reason.  Nor do I have a pic of powdered sugar snowing on the finished cubes of minty marshmallow fluffiness like Betty's in the pic below.  Sorry, I live in the real world...

So now that we've all ooohed and aaaahed over Betty's perfect little cubes of minty, marbled yummy goodness in fluffy, snowy wonder, here is how they worked in my world.  Feel free to return to the oohs and aahs above at any time should you need to be inspired to try these.

These are a two day process overall.  Here is what I did on Monday evening...

I softened the 2-1/2 T. of unflavored gelatin in 1/2 cup of cold water in my Kitchen Aid.  No I didn't catch a pic of that little step.  I also prepped the dish by buttering it and dusting it with powdered sugar.  This is about as close as we get to powdered sugar snow in these pics, I'm afraid...that fuzzy blob of red at the top of the pic is my old Tupperware sifter.  I have used this for sifting powdered sugar on things like French Toast for years.  And while Betty says we only need 1/3 cup of powdered sugar for the whole recipe, I would say I used closer to 1 cup by the time it was all said, done and cut up, but more on that later.

Here is a look at the sugar, corn syrup, salt and water boiling away.

 

Once this mixture reaches 240 on a candy thermometer (there are recipes that don't use a candy thermometer so feel free to try one of those if you don't have a thermometer), then you pour this slowly into the Kitchen Aid over the softened gelatin on low speed.

 

Once it has all been added, then you increase the mixer speed to high.  Here is it about midway to done...

 

 

And here it is at the end of the beating...a bit stiffer....thicker...more volume...although the pic doesn't necessarily make those distinctions super clear.

 

Pour this up into your prepared pan - except don't have any lofty expectations of it pouring out all nice and clean into your dish.  Nope, plan on it being sticky.  Think marshmallow crème but in much larger volumes than little 7oz jars.  And the wet hands part?  Definitely.  It's your only hope of getting out of this without becoming the Michelin Man..er...Woman...

 

After a quick vote, it was decided by the majority that I needed to marble these with both red and green and not just red...so...

 

...and...so...

 

Not bad, but not as pretty as Betty's.

 

And that was it for Monday.  Last night, I finished them off - and this is where I used way more than 1/3 cup of powdered sugar total. 

 

First we have to get them out of the dish and onto a powdered sugared surface.  It took a little persuasion from a spatula but the marshmallow pillow eventually came out.  Anyone for a nap?



 

Next we cut...

...and place each strip in powdered sugar because otherwise they stick back together again.

You can kinda see the marbling.  And then we cut each strip into bite-size marshmallows and roll those in powdered sugar.

And then we pack them in a storage bag - with the powdered sugar just in case...

 

But you also do your best to take a few Betty wannabe pics...

Oh!  And don't forget to taste a couple of 'em!  They're actually pretty good, but I gotta say, eating one just sorta makes me laugh.  I have no idea why exactly, but I laugh.

 

Is anyone else singing "It's a Marshmallow World in the Winter" yet?

 

Here's a link to the song if you want Dean and Frank to sing along with you, but there can really be no accounting for the advertisements these videos are given.  And for anyone who does click on the link, really?  Dean and Frank?  Really?  Doesn't it seem like such a chick song?

 

If you don't like that song, how about this little lyric for the season...since I have no clue how these little dandies would handle being roasted...

 

...there will be parties for hosting

marshmallows for roasting

and caroling out in the snow...(or under powdered sugar snow...)

 

Merry Christmas!