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These peppermint swirl marshmallows are perfect for the holiday season, and add a sweet little burst of flavor to hot chocolate, Rice Krispie treats, or s'mores. They're also pretty great just on their own! For best results, a candy thermometer or instant read thermometer is a must! You'll want to bring the syrup mixture to 240 degrees.

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In a medium saucepan, off the heat, combine the remaining 1/3 cup of water and the granulated sugar, corn syrup, and salt. Place the pan over medium-high heat. Clip a candy thermometer on the inside of the pan, making sure it doesn't touch the bottom. Cook the mixture without stirring until reaches 240° F.

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Ingredients. Caramel. 3 / 4 cup granulated sugar . 1 / 4 cup Land O Lakes® Butter, cut into chunks . 1 cup Land O Lakes® Heavy Whipping Cream, warmed . 1 teaspoon vanilla extract . Marshmallows. Powdered sugar, for dusting . 1 cup cold water, divided

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Directions. Line a 13x9-in. pan with foil and grease the foil with butter; set aside. In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally.

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Let sit to soften for 5 minutes. In a medium saucepan, stir together the sugar, ¼ cup of the corn syrup, remaining ¼ cup of water, and salt over high heat. Bring to a boil and cook until the mixture heats to 240F. Meanwhile, pour the remaining ¼ cup of corn syrup into the bowl of a stand mixer fitted with the whisk attachment.

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Beat on medium-high speed for 10 to 15 minutes, until white and glossy and shiny and thick. At this point, remove half of the marshmallow mixture and place it in your powdered dish. Add the strawberry powder to the remaining marshmallow mixture in the mixer. Beat until combined, another 1 to 2 minutes.

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Instructions. Line a 9x9-inch square pan with plastic wrap, then spray the plastic wrap with cooking spray. Spray a rubber spatula with cooking spray as well to use later. Set aside. Stir all of the powdered gelatin into ½ cup of the water in a small bowl, then let it sit for 5 minutes to bloom.

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Dust the bottom of the pan with coating. Place the caramel in a medium bowl. Set aside. Whisk together the gelatin and 1/2 cup cold water in a microwave-safe bowl. Let sit for 5 minutes. Combine the sugar, 1/4 cup corn syrup, 1/4 cup water, and salt in a medium saucepan. Bring to a boil over high heat.

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To make the ice cream base: Pour the milk and cream into a saucepan set over medium-high heat and bring the mixture to a boil. Add the vanilla, remove from the heat, and let sit in the saucepan for 30 minutes. In a separate saucepan, beat together the egg yolks, sugar, and xanthan gum, until light and airy. Stir the warm milk and cream into the.

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HEAT oven to 350°F. Prepare brownie mix according to package directions using oil, water and eggs. BAKE in 13 x 9-inch baking pan according to package directions. Cool completely. SPREAD marshmallow cream over brownies. Microwave frosting in microwave-safe bowl on HIGH 10 to 20 seconds. Stir until smooth. Drizzle frosting over marshmallow cream.

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STEP ONE: Prepare two pans: the first pan will be an 8x8 inch square baking pan. Line it with parchment paper, leaving some hanging over the sides to make it easier to remove the brownies later. Prepare a second pan, either a 9x5 or 8x4 loaf pan with parchment paper as well. Preheat the oven to 350°F.

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Pour 4 fl oz (1/2 cup) of the cold water in a small bowl, and whisk in the gelatin. Set the bowl aside to let the gelatin "bloom," or absorb the water. Pour the remaining 4 fl oz (1/2 cup) of water in a medium heavy-bottomed saucepan, and stir in the granulated sugar, the light corn syrup, and the salt.

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For the Marshmallows: Lightly coat an 8-by-8-inch baking pan with cooking spray. Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes. Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F.

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Directions. Step 1 First make the caramel. Heat caster sugar, glucose or golden syrup and 2tbsp water in a small pan over medium heat, stirring until sugar dissolves. Increase heat to high and.

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In a medium saucepan, add the sugar, agave, salt, and additional 1/2 cup of water, gently swirling the pan until all the sugar is soaked and agave is distributed around the pan. Place over medium heat for a gas range (or medium-high heat for an electric range) and bring to a boil. Boil mixture until it reaches 240°F.

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Peppermint Swirl Marshmallows 1 cup cold water, divided 3 Knox gelatin packets 2/3 cup light corn syrup 2 cups granulated sugar 1/4 tsp salt 1 tsp peppermint extract 1/2 tsp vanilla extract 1 cup powdered sugar, divided