We always have too many candy canes lying around the house over the holidays. By crushing them up, you can use them in cookies, fudge or these delicious homemade marshmallows. They also make great edible gifts and are perfect for dunking into a cup of hot cocoa.
Technique tip: Dusting the marshmallows with powdered sugar will keep them from getting too sticky.
Swap option: If you're not a fan of mint, you can omit the peppermint extract entirely. Try dipping the marshmallows in white chocolate and sprinkling the tops with crushed cookies or nuts.
Special equipment: A candy thermometer.
Combine the gelatin with 1/2 cup of cold water in the bowl of a stand mixer fitted with the whisk attachment (regular bowl if using an electric hand mixer). Let sit for 5 minutes or so while you make your syrup.2.
In a saucepan, combine the sugar, corn syrup, salt and another 1/2 cup of water. Cook over medium heat until sugar dissolves, then raise the heat to medium-high until mixture reaches 250 degrees on a candy thermometer. Remove from heat and stir in vanilla and peppermint extract.3.
With mixer on low speed, slowly add the syrup to the gelatin. Turn mixer to high, and whisk for 12-15 minutes until mixture thickens.4.
Line an 8- by 8-inch baking pan with parchment paper and spray with nonstick cooking spray. Pour marshmallow mixture into pan and smooth the top with a rubber spatula. Heavily dust top with powdered sugar.5.
Let sit at room temperature, uncovered, for at least three hours or overnight. Once ready to cut, turn pan over onto cutting board until marshmallows fall out.6.
Cut into squares and lightly dust the sides with more powdered sugar.5.
In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring in between, until melted. Dip marshmallow tops into chocolate and sprinkle with crushed candy canes. Let sit out at room temp until chocolate hardens.