1cupconfectioners' sugarfor coating pan and marshmallows
3/4ozenvelopes powdered of unflavored gelatin
1 1/2cupgranulated sugar
1cuplight corn syrup
1/4tspsalt
2tsppure vanilla extract
1/4tsppeppermint oiloptional
1cupwaterdivided
For the Decoration:
1/2cupsemi-sweet chocolatemelted and cooled
1/2cupcrushed candy cane
Instructions
For the Marshmallows:
Using vegetable oil, brush the bottom of a 9-inch baking pan. I recommend a square pan. After, dust your pan using confectioner's sugar.
In a stand mixer (with a whisk attachment) pour in the 1/2 cup of water. Add the gelatin. Stir thoroughly as to ensure that the gelatin is completely saturated. Allow time for it to soften as you move onto the sugar syrup.
In a large saucepan, combine the corn syrup, salt, 1/2 cup water and granulated sugar. Place over medium heat. Bring to a boil. Stir the sugar until it has dissolved. Place the candy thermometer into the syrupy liquid -- without stirring -- until it is at 240°F. Still, allow it to boil. If it begins to foam up DO NOT WORRY! Just turn the heat down and/or remove saucepan from heat until it has cooled slightly.
Put the mixer on a low speed. Pour the sugary-syrup liquid into the gelatin. Gradually increase mixer speed to high. Beat until the marshmallow has a very thick consistency. You will know it's ready when it forms a thick ribbon once the whisk has been removed. Wait 5 minutes then beat in the vanilla.
Transfer the marshmallow to the pan. WARNING: It will be sticky. Wet your fingers. Spread the marshmallow evenly. Smooth the top. Allow it to sit, uncovered. Keep it at room temperature. When the surface is no longer sticky, pull the marshmallow from the sides of the pan. Give the Marshmallow a minimum of 4 hours to sit. Do not wait longer than 12 hours.
Dust the cutting board using confectioner's sugar. Using a rubber kitchen tool (perhaps a spatula) pull the marshmallow from the pan's sides and bottom. Place the marshmallow on the cutting board. Again, dust it with confectioner's sugar. Dust the knife between each cut. Cut the marshmallow lengthwise. Cut around 8 strips. Square them into eighths. It should come to about 64 squares of 2inch cubes. Again, coat marshmallows with the confectioner's sugar. If you are making these marshmallows in advance, they can be stored between layered sheets of parchment/wax paper within a dry container. If stored in a cool room, they can last for around 1 month.
For the Decoration:
Press a lollipop stick into each 2-inch cube.
Dip into the melted chocolate.
Press bottom onto a plate of crushed candy canes. Set aside to allow the chocolate to set. Serve!
Notes
RECIPE NOTES
Equipment necessary:
Pastry brush; 1 (9-inch) square baking pan; large stand mixer (with a whisk attachment) and a candy thermometer
To flavor marshmallows:
Replace the vanilla extract with a different flavor extract (ex: peppermint/almond/strawberry).
To color marshmallows:
Once you've added the vanilla, add 1/2 tsp (or about 45 drops) of food coloring. Beat it into the marshmallow mixture. Make sure the color is evenly distributed. If you are unsatisfied with the color, add more food coloring and repeat.