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Peppermint Marshmallows

Peppermint Marshmallows

Get Ready

Servings: Makes About 80 marshmallows

Prep Time: 50 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

Confectioners' sugar
2 1/2 Tbsp. unflavored powdered gelatin
1/2 cup plus 1/3 cup water
1 1/3 cups granulated sugar
3/4 cup light corn syrup
Pinch salt
1/2 tsp. peppermint extract
10 drops red food coloring

directions:

1. Grease bottom and sides of a 9x9" baking dish and coat with confectioners' sugar, shaking out any excess; set aside. Stir together gelatin and 1/2 cup water in the bowl of a stand mixer fitted with a whisk and let sit until gelatin becomes very firm, about 10 minutes.
2. In a medium saucepan, combine granulated sugar, corn syrup, salt, and remaining 1/3 cup water over medium heat, stirring until sugar is dissolved. Bring to a boil and cook, without stirring, until mixture reaches 240 degrees on a candy thermometer, 8 to 10 minutes.
3. With mixer on low, carefully pour in hot syrup in a slow, steady stream. Increase speed to high and beat until mixture has tripled in volume and becomes very white and thick, 10 to 12 minutes. Add peppermint extract and beat 1 more minute.
4. Working quickly, use a greased rubber spatula to scrape marshmallow mixture into prepared baking dish and smooth top. Drop dots of food coloring evenly over top and, using a skewer, gently swirl to create a marbled pattern. Let mixture sit, uncovered, at room temperature until firm, at least 4 hours and up to overnight.
5. Dust cutting board liberally with confectioners' sugar. Loosen sides of dish with a knife, then invert marshmallows onto cutting board and dust with confectioners' sugar. Grease a chef's knife, dust with confectioners' sugar, and cut into 1 inch squares, re-dusting knife with more confectioners' sugar as needed. Working with one marshmallow at a time, coat all over with confectioners' sugar and shake off excess. Transfer to a resealable plastic bag or airtight container and store for up to 1 month.
Source: Hannaford fresh Magazine, November - December 2017

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Quantity Ingredients  
Confectioners' sugar  
2 1/2 Tbsp. unflavored powdered gelatin  
1/2 cup plus 1/3 cup water  
1 1/3 cups granulated sugar  
3/4 cup light corn syrup  
Pinch salt  
1/2 tsp. peppermint extract  
10 drops red food coloring  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes About 80 marshmallows
Base Nutrients
Calories 20 kcal (1%)
Calories from Fat 0 kcal (0%)
Total Fat 0 g (0%)
Saturated Fat 0 g (0%)
Cholesterol 0 mg (0%)
Sodium 5 mg (0%)
Total Carbohydrates 5 g (1%)
Dietary Fiber 0 g (0%)
Protein 0 g (0%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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