I found this recipe on Little Birdie Secrets and knew I had to make it. They were fun and easy to make. I gave my boys the job of crushing the candy canes with a hammer, which made them happy. The recipe makes a huge pile of marshmallows – perfect for giving some away and still having enough for your own hot cocoa.
I don’t have a picture of the ingredients because my camera battery died just as I started making these. There are some step-by-step photos on Little Birdie Secrets if you’d like to see more details.
- 1/2 cup powdered sugar
- 1/3 cup cornstarch
- 2 envelopes of unflavored gelatin
- 1 1/3 cups sugar
- 2/3 cup light corn syrup
- 6 crushed candy canes (about 1/2 cup)
- 1/8 tsp. salt
Crush the candy canes. This is probably easy if you have a food processor. I don’t, so I had the boys hammer them in a ziplock bag. We ended up having to put it all into another ziplock, since it broke open a bit. Try to get the candy canes as fine as possible. I used 6 candy canes, but ended up with a bit less than 1/2 cup.
Stir the powdered sugar and cornstarch together in a small bowl with a fork. Line a 9×13″ pan with foil. Spray it with cooking spray and then sift several tablespoons of the powdered sugar mixture over the top of the spray.
In a large mixer bowl, pour 2/3 cup water and sprinkle the gelatin over the top. Let that soften while you melt the other ingredients.
In a medium saucepan, mix the sugar, corn syrup, candy canes and salt. Cook over medium heat until it is all dissolved, about 7 minutes. This did not look like it would work at first. It was clumped together and just looked like a mess. But after a few minutes it smoothed out and began to melt.
Pour the candy cane mixture into the gelatin. Mix on high for 10-15 minutes, until fluffy. Spread into the prepared pan. Sprinkle some of the powdered sugar mixture over the top. Let cool at room temperature for 2 hours.
Remove the foil from the pan and peel away from the marshmallows. Cut with a wet knife, dipping each side of the marshmallows in the powdered sugar mixture. Store in an air tight container at room temp.
I had several of the marshmallows in hot cocoa. Very yummy!