6 years ago1,000+ Views
Ingredients About 25 2″ mini peppermint candy canes 4-1/2 tsp. unflavored knox powdered gelatin 1/2 cup cold water 3/4 cup sugar 1/2 cup light corn syrup, divided 1/4 cup water pinch salt 2 tsp. vanilla extract 3/4 cup confectioners sugar 1/2 cup cornstarch Instructions: Lightly coat an 8 x 8 baking pan with cooking spray In a small heatproof bowl, mix together the gelatin and 1/2 cup cold water Set aside for 5 minutes Into the bowl of an electric mixer fitted with a whisk attachment, add 1/4 cup corn syrup. Microwave the gelatin until completely melted, about 30 seconds and add it to the corn syrup in the mixer Set the mixer on the lowest setting and keep it running. In a medium saucepan over high heat, stir together the sugar, the remaining 1/4 cup of the corn syrup, 1/4 cup water, and salt Bring to a boil and attach a candy thermometer Boil until the temperature reaches 240F. Take off heat and very slowly pour it into the mixer bowl Increase the speed to medium and beat 5 minutes Increase the speed to medium high and beat another 5 minutes Beat on the highest setting for another 2 minutes, then beat in vanilla Quickly pour it into the prepared pan and smooth it evenly into the corners Mix confectioners sugar with cornstarch Sift a light layer of this coating over the top of the marshmallow and allow to set up for at least 6 hours in a cool, dry place Crush candy canes in a food processor Once the marshmallow has set, loosen it from the edges of the pan Invert onto a work surface dusted with the coating mixture Cut into whatever size pieces you like ( I use kitchen shears ) Dip the sticky edges in crushed candy cane Store in a cool, dry place for up to a week. Notes Tips for success: Use a candy thermometer Set out your ingredients and tools in advance as the marshmallow sets up quickly and you need to act fast Making marshmallows is sticky business but nothing a little hot water won’t clean up
good for hot cocoa too!
my friends are in for a treat this christmas