Peppermint Marshmallows

There is one thing I always struggle with at Christmas and that is Christmas cards. I'll inevitably forget to post them, forget someone off the list, forget I've left them in the Tardis that is my handbag and find them in February or spend ages trying to pick the right ones (nothing too cute, rude or "funny" - and I use the term "funny" very loosely...)

So for the past 4 years, I've lightened the load and made small bags of edible goodies for those who would inevitably miss out on a card due to my sheer tardiness. I've done popcorn, truffles, gingerbread, biscotti, meringue, macarons and cookies in the past but anything small, that keeps relatively well can be bagged.

Like these marshmallows... 

Recipe from here

Ingredients
120ml cold water
23gr (two pouches) powdered gelatine
160ml golden syrup
440ml caster sugar
1tsp peppermint extract
Red food colouring (optional)
Vegetable oil for greasing
Couple of tablespoons of cornflour and icing sugar mixed together.

Method
1, Put the water and gelatine into the bowl of your stand mixer and leave to sponge while you make your sugar syrup.
2, Add the sugar and golden syrup into a medium sized saucepan and add enough cold water to cover it.
3, Turn the heat to low and stir until the sugar melts.
4, Using a damp pastry brush remove any rogue sugar crystals from the edge of the pan. You don’t want these falling in as it might trigger the syrup to crystallise. Turn the heat up high
5, Bring the syrup to a boil and continue to heat it until it reaches 130o/c on a sugar thermometer. Remove from the heat and leave to one side for a minute.
6, Turn your stand mixer on and slowly pour the hot sugar syrup into the bowl. Be careful not to hit the spinning whisk.
7, Beat until it goes white and fluffy and is the consistency of sticky bubblegum. This can take up a good few minutes and wont look very promising in the beginning but it will fluff up.
8, Whilst its beating, line an 10 inch square cake tin with greaseproof paper. Brush that lightly with vegetable oil and then dust with a little cornflour and icing sugar. Make sure you oil up the sides and dust those also.
9, When the marshmallow is ready, it will take on the consistency of really sticky bubblegum, beat in your peppermint extract, carefully pour it into the prepared tin. At this point you can drip on a couple of drops of red food colouring and swirl with a cocktail stick but that's entirely up to you. Leave for a little bit to dry before sifting a little more icing sugar.
10, Leave in a cool place for a couple of hours until it has set.
11, Cut into small squares and shake in more of the cornflour/icing sugar mixture. These will keep for around 2 weeks in an airtight container, or bag up and gift. I made 8 small bags plus extra for, erm, taste testing...