ramblingtart » sharing stories and art with the world from Australia

Masthead header
ramblingtart bio picture

Let the Celebrating Begin!

I’m bustling about doing laundry, tracking down my suitcase, and collecting the gifts I clean forgot to wrap. My brother Ryan arrived safe and sound last night from Amsterdam – YAY! In just a few hours I’ll meet up with him, Mums and Pa and we’ll drive four hours to my baby brother Dana’s house for some serious merry making with him, my sis-in-law Rachel and assorted rellies. I CAN’T WAIT!!! 🙂

In the meantime I continue to hustle with breaks for hazelnut hot chocolate (thank you, boss’s wife!!) and homemade peppermint marshmallow (thank you, La Donna!).

Happiest of Christmases to you, dear ones! 🙂 I leave you with a fairytale fashion post that inspired me today:

Joyeux Noel

Peppermint Marshmallows
(From Recipezaar)


1/2 cup confectioners’ sugar
1/3 cup cornstarch
2 (1/4 ounce) envelopes unflavored gelatin
1 1/3 cups sugar
2/3 cup light corn syrup
1/2 cup crushed peppermint candy
1/8 teaspoon salt


  1. Into a small bowl, sift together the confectioners sugar and the cornstarch; line a 13X9 inch baking pan with non stick foil and spray foil with non stick cooking spray; sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat the pan; set the rest of the mixture aside for later.
  2. Place 2/3 cup water in a large bowl; sprinkle with gelatin; let soften for five minutes.
  3. In a medium heavy bottomed saucepan, heat sugar, corn syrup, candy pieces and salt over medium heat until sugar and candy pieces are dissolved, stirring occasionally; slowly mix into bowl with gelatin.
  4. Beat gelatin/sugar mixture on high speed with electric beater until light and fluffy, about 15 minutes; spread into prepared pan and smooth top; dust with 2 tablespoons of the reserved sugar/cornstarch mixture and let set at room temperature for 2 hours.
  5. Lift marshmallow block from pan using foil; with a wet knife, cut into six squares.
  6. Spread remaining sugar/cornstarch mixture onto a baking sheet; invert marshmallow blocks onto baking sheet and cut each square into 9 smaller squares.
  7. Toss marshmallows in sugar/cornstarch mixture ans set on a pan to set for an additional hour; store loosely covered at room temperature.
Email to a friend Work with me 69,109,97,105,108,32,109,101em liamE Subscribe by email Shop

Your email is never published or shared. Required fields are marked *