Fluffy and pink, these pair perfectly with hot chocolate that I'm sure will be flowing this weekend and possibly even during the week!
Makes: 54 pieces
Prep: 5 minutes
Cook: 5 minutes
Stand: 3 hours
Ingredients
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 crushed candy canes or mint candies
1/8 teaspoon salt
Directions
1. Into a small bowl, sift together confectioners' sugar and cornstarch. Line a 13 x 9 x 2-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 any excess in the pan.
2. Place 2/3 cup water in a large bowl. Sprinkle with gelatin. Let soften 5 minutes.
3. In a medium-size heavy-bottomed saucepan, heat sugar, corn syrup, candy cane pieces and salt over medium heat about 7 minutes until sugar and candy are dissolved, stirring occasionally. Strain into bowl with gelatin.
4. 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 the sugar-cornstarch mixture. Let set at room temperature for 2 hours.
5. Lift marshmallow from 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 marshmallows in sugar-cornstarch mixture, and set on a pan to set an additional hour. Store, loosely covered, at room temperature.
Brought to you by Merri Cohen, our Marlboro-Manalapan PM!
