CANDY CANE MARSHMALLOW RECIPE: 

1/4 cup finely crushed mint candy canes
3/4 ounce gelatin (3 small packets)
1 1/2 cups granulated sugar
1 cup corn syrup
1 cup water
2 tsp vanilla extract 

1/4 tsp kosher salt
Powdered sugar
Vegetable cooking spray 

Optional: Red and green food coloring

In your stand mixer bowl, add 1/2 cup cold water and your gelatin and allow to sit for 10 minutes.

In a medium sauce pan, add 1/2 cup water, 1 cup corn syrup, 1/4 tsp kosher salt, and 1 1/2 cup of granulated sugar. On medium low heat, allow the sugar to dissolve while stirring. Once that is dissolved, raise heat to high and allow the mixture to boil without stirring. It needs to get to 240-245 degrees F, so use a candy thermometer. It can take up to 10-15 minutes, so be patient and watch it closely.

When it reaches the appropriate temperature, slowly add the hot sugary contents to the stand mixer bowl with the bloomed gelatin. Use your whisk attachment to mix. The candy mixture is hot, so start your stand mixer on low and then gradually raise the speed to high after a minute or two. Allow to mix for 15 minutes total. In the final minute, add the crushed candy canes and vanilla extract.

Using an 8’ x 8’ or 9’ x 9’ pan lined with plastic wrap and sprayed very lighting with cooking spray, place the marshmallow mixture into the pan and flatten out. A plastic spatula coated lightly with cooking spray will help you get it out of the bowl and spread out evenly. Put in some dots of green and red food coloring around the top and swirl with a metal skewer or knife to create a fun pattern. Dust the top with a bit of powdered sugar. Let sit at least six hours or overnight.

When you are ready to cut the marshmallows, take out of the pan and remove the plastic wrap. Dust the bottom and the sides with powdered sugar. On a cutting board and using a knife coated with a bit of cooking spray, cut the marshmallows into your desired size. Toss with more powdered sugar on the newly cut sides to prevent sticking. The marshmallows will stay good for several weeks in an airtight container.