Candy Cane Marshmallows

This is a recipe that I acquired from Martha Stewart.  As always I have to make a few of my own adjustments.  It is one of those recipes that are naturally gluten-free.  It is quite easy to make, it looks so festive, and tastes like a heavenly cloud of peppermint.  My family absolutely loves marshmallows and so we thoght we'd make some this year to hand out for holiday gifts to friends.

You can give out homemade treats that are great in hot cocoa, or straight from the bag. Peppermint marshmallows are easy to make; they get their red swirl from a quick marbleizing technique. Follow the recipe, then package them in small cellophane bags to show off their good looks.

                                                                                       

Ingredients

Makes sixteen 2-inch squares.

• Vegetable-oil cooking spray

• 2 cups sugar

• 1 tablespoon light corn syrup

• 4 packages (1/4 ounce each) unflavored gelatin

• 1 teaspoon peppermint extract

• 2 large egg whites

• 2 teaspoons red food coloring

Directions

1. Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.

2. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.

3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.

Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares and roll the squares in sifted powdered sugar to keep them from sticking to each other.  Before serving sprinkly the marshmallows with crushed candy canes for a more festive feature.