Patty Saveurs

Instructions:

Into the bowl of your stand mixer fitted with the whisk attachment, add 1/2 cup water and sprinkle the gelatin, let stand about 15 minutes until the gelatin will have absorbed all the water

Meanwhile, butter of spray the bottom of your baking/casserole pan and line the bottom with parchment paper, sprinkle an even layer of icing sugar, about 3 to 4 tbsp., set aside

Into a medium sized saucepan, add the second 1/2 cup water, granulated sugar, corn syrup and salt, bring to boil on medium/high heat, stirring to dissolve the sugar. Once the mixture boils, cover with a lid for about two minutes to wash down the sides of pan, then uncover and attach the candy thermometer, boil away until the syrup reaches the temperature of 240°F (115°C), it takes about 10 to 15 minutes. Be careful that the thermometer doesn’t touch the bottom of the pan

Start to run your food processor on low speed and pour the hot syrup in a thin stream against the side of the bowl, then gradually increase the speed and whisk until the syrup has become white, very thick and tripled in volume. Stop whisking and add 5 drops of peppermint oil, whisk in, taste and if necessary add a few more drops, I added a total of 10 drops, then add 1 drop of green food coloring and whisk in, add more if needed and whisk in until you reach the desired color

Pour the marshmallow fluff into the prepared pan, do not bother trying to scrape it all from the sides of bowl as it is much too sticky. With an offset spatula spread the fluff as best as you can towards all sides of the pan, make an even layer, it seems hard in the beginning but eventually you will get there, you can also moisten your hands to flatten it. Dust all the surface with icing sugar, cover the pan loosely with plastic wrap and let set at room temperature for about 12 hours, best overnight

Once the marshmallow cream is set, run a knife around all sides of the pan, turn it over a kitchen board dusted with icing sugar and remove the parchment paper. Have ready a baking sheet with the remaining 2 to 3 cups of icing sugar, a container into which to store your marshmallow squares, a jug of boiled water. Along the short side of marshmallow, with the help of a pizza roller cutter or kitchen scissors, cut bands about 1.5 inches large (4 cm), roll each band into the icing sugar to coat them, clean the roller or scissor between each band, then cut squares the size you like into each band, roll the marshmallow squares into the icing sugar, shake or brush each square to remove any excess icing sugar

Serve as is or dipped into chocolate, my chocolate ganache can be found here

Store at room temperature in an airtight container for several days