I used the Martha Stewart recipe (which is essentially exactly the same just larger proportion sizes to fit 9X13 pan). I only used a teaspoon peppermint extract in the larger recipe...if you used 2 full tsp in this I'd think it would be overwhelmingly pepperminty and I really like peppermint. A couple of tips: cook the syrup to 238, which takes about 9 minutes after it comes to a boil, and use a VERY large pan for this because it will boil over. I used a much too small pan and had to switch it over. Also, although I'm certain it hit 238 during boil, and mixed it with my mixer on high for over 12 minutes and it got very fluffy, it never got to what I would consider "stiff" peaks, like what you'd consider for a meringue. I was worried it wouldn't work. But I put it in my 9X13 (silpat on the bottom helps immensely by the way) and left it overnight. The marshmallows were soft and perfect the next morning. I put crushed up candy canes (before I let them set) on top and kind of pressed them in, and they turned out very cute.
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I used the Martha Stewart recipe (which is essentially exactly the same just larger proportion...