2tablespoonunflavored gelatin, or 2 envelopessuggestion in post
⅔cwater
1⅓cgranulated sugar
⅔clight corn syrup
½ccrushed candy canes or mint candiessuggestion in post
⅛teaspoonsalt
Instructions
In a small bowl, sift together confectioners' sugar and cornstarch.
Line a 9 x 13 inch baking sheet with foil, coat with nonstick cooking spray.
Sift 2 tablespoons of the sugar and cornstarch mixture into the sheet. Evenly coat the baking sheet and set aside.
In a medium size saucepan, heat sugar, corn syrup, crushed candy canes, and salt over medium heat, about 1-12 minutes until dissolved. Stir occasionally. Don't bring to a constant boil.
While peppermint mixture in the saucepan is dissolving, place water in a large mixing bowl. Add in gelatin and allow to soften for 5 minutes.
Add the peppermint saucepan mixture to the large mixing bowl with gelatin.
With a handheld mixer beat on high for 10-12 minutes, until light and fluffy. Wipe down the sides of the bowl early on with a wooden spoon; otherwise the peppermint mixture will harden to the sides of the bowl and not be incorporated into the marshmallows.
Then, spread evenly onto the prepared baking sheet with a spatula.
Dust with 2 tablespoon of the sugar-cornstarch mixture.
Allow marshmallow mixture to sit at room temperature for 2 hours.
Then lift the marshmallow mixture off the baking sheet by the foil. Using a wet knife, cut the mixture into 6 large squares.
Now spread remaining sugar-cornstarch mixture on the baking sheet.
Flip over 6 marshmallow squares; cut each square into 9 even pieces.
Toss marshmallows in sugar-cornstarch mixture and then leave in the pan for an additional hour to set completely.
Store Peppermint Marshmallows at room temperature in an airtight container up to several days.
Notes
Importantly-- soak saucepan and mixing dish immediately after use in hot water otherwise the peppermint mixture will quickly harden and be more difficult to remove.