Is Christmas really next week?
WHAT?? It is?? YESSSSS.
I probably can't explain how excited I am. Really. I'm about to pee my pants.
Christmas had always been my favorite holiday. For many, many, many reason. You can most likely guess one of those reasons.
Food. Yes, food. Was it that hard to guess?
I especially love all the cookies. Cookies are my thing... so is every other dessert.. soo....
Anyways, this year I'm probably the worst gifter ever. I have gotten two people gifts. I have gotten myself many things.... Which is a problem. Which is another reason why I have exactly 5 dollars in my wallet. Does a hug count as a gift? Probably.
Do you know what finals are? Here let me explain.
There are two semesters in one school year, each 18 weeks long. At the end of each semester we have to take finals ,which are exams about all the things we have learned that semester. So this week I have to take exams in everyone of my classes. That's a lot of work.
I mean we have do 10 page long packets and then have to try and remember what we talked about in August. That was so long ago! Blah.
Peppermint Mocha Marshamallows
You will need:
5 tsp. unflavored powdered gelatin
1/2 C cold water
3 Tbsp. unsweetened cocoa powder
1-1/2 tsp. instant coffee granules
1/4 C hot water
1/2 C light corn syrup, divided
1 C sugar
1/4 C water
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. peppermint extract
2 Tbsp. extra cocoa powder and powdered sugar for dusting
1. Line an 8 x 8 baking pan with parchment paper. Sift 1 tablespoon of cocoa powder and 1 tablespoon of powdered sugar generously onto parchment paper.
2. In a small bowl, whisk together the gelatin and cold water. Let soften for five minutes.
3. In the bowl of electric mixer, whisk together cocoa powder, instant coffee, and hot hot water until smooth. Whisk in 1/4 cup corn syrup.
4. Stir together the sugar, remaining 1/4 cup corn syrup, water, and salt in a small saucepan over high heat. Boil, stirring occasionally, until it hits 248-250 degrees Fahrenheit on a candy thermometer. Meanwhile, microwave to gelatin on high until completely melted, about 30 seconds. Pour gelatin into the chocolate syrup. Set your mixer to low and keep it running.
5. When the syrup reaches 248-250 degrees Fahrenheit, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase speed to medium high and beat for 5 more minutes. Increase mixer to highest setting and beat for 3-5 minutes, adding vanilla and peppermint in the last minute. The finished marshmallow should be tripled in volume. Pour into prepare pan, using a rubber spatula to smooth it into the corners. Sift remaining tablespoon of cocoa powder and powdered sugar over top. Let set for 6 hours (or overnight) in a cool, dry place.
*Recipe adapted from Marshmallow Madness by Shauna Sever