Candy Cane Marshmallows

While not studying for my finals last month, I couldn't help browsing through recipes I was just dying to make. At the top of my list: marshmallows. And I don't know why. I don't even really like marshmallows. But on every website and blog and recipe I looked at, people were absolutely raving about homemade marshmallows. They were supposedly heavenly, or something.

Well, those people couldn't have been more right. I literally whipped up a batch almost immediately upon returning home, adding a special seasonal twist.

These are so good that you really can't eat just one. And knowing they aren't from a giant processor, and don't contain funky chemical preservatives merely encourages continuous snacking. And these are also great in hot chocolate, even coffee. Alone, each one tastes like a little piece of whipped heaven.

***Make sure you have all ingredients and equipment measured and ready to go before starting. The process goes very quickly***

Ingredients:
.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

Line a 9X9 inch baking pan with lightly oiled plastic wrap.

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes. (Continue with next steps while waiting.)
Combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.

In a shallow dish, combine equal parts cornstarch, confectioners' sugar, and crushed candy canes. (Do not over-crush the candy, leave some small chunks in the mix). Remove marshmallow from the pan, and cut into equal pieces of about an inch. (Make sure to grease the knife or scissors, as well as your hands before doing so. It will make the process much easier).
Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.

Then, try not to eat them all at once.

Recipe from Baking Bites.