Healthy Living:

Andes Peppermint Crunch Baking Chip Recipes

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Andes Peppermint Crunch Marshmallows:

(Return Andes Peppermint Crunch Baking Chips Recipes)

Ingedients:

1/2 cup confectioners' sugar
1/3 cup cornstarch
2 envelopes unflavored gelatin
1 1/3 cups granulated sugar
2/3 cup light corn syrup
1/2 cup Andes® Peppermint Crunch Chips
1/8 tsp. salt

Directions:

Into a small bowl, sift together confectioners' sugar and cornstarch.

Line a 13x9x2 inch baking pan with nonstick foil. Coat with nonstick cooking spray.

Sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat sides. Leave excess in the pan.

Place 2/3 cup water in a large bowl. Sprinkle with gelatin. Let soften 5 minutes.

In a medium sized heavy bottom saucepan, heat sugar, corn syrup, Andes® Peppermint Crunch Chips and salt over medium heat about 7 minutes until sugar and candy are dissolved, stirring occasionally. Strain into bowl with gelatin.

Beat on high speed with an electric mixer until light and fluffy, 10 to 15 minutes. Spread into prepared pan and smooth top.

Dust with 2 tablespoons of sugar/cornstarch mixture. Let set at room temperature for 2 hours.

Lift marshmallows from the pan using foil. With a wet knife, cut into 6 squares.

Spread remaining sugar/cornstarch mixture onto a baking sheet. Invert marshmallow block onto sheet. Cut each square in 9 pieces.

Toss marshmallow in sugar/cornstarch mixture and set on a pan to set an additional hour.

Store loosely covered at room temperature.

Yield:

54 Pieces