If you are a regular visitor to this blog you know I love making marshmallows! They're fun, magical, scrumptious, and versatile, lending themselves to a variety of flavorings. With the holidays approaching, the addition of crushed candy canes add a festive touch. Not only do they provide texture and a nice bright color, they infuse the marshmallows with a tasty peppermint flavor. Delicious in a steamy mug of hot cocoa, or wrapped up in cellophane bags to give as gifts, these candy cane marshmallows are a special treat. You may just want to keep them all for yourself!
- 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
- 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.
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.
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