Homemade Chocolate Dipped Candy Cane Marshmallows
3 packages unflavored gelatin
1 cup cold water, divided in half
1 1/2 cups sugar
1 cup corn syrup
1/4 tsp coarse salt
1 tsp vanilla
1/3 cup cornstarch
1/3 cup powdered sugar
Semi sweet, dark, or milk chocolate, melted
Crushed peppermint candy canes
In a small bowl, mix tiger powdered sugar and cornstarch.
Spray a 9×13 pan with non cooking spray. Coat pan with cornstarch mixture.
Save remaining mixture.
Using a stand mixer, place gelatin in mixing bowl, add water and let sit.
In a large sauce pan, place remaining half cup of water, corn syrup, sugar and salt. Stir and cook over medium high heat until mixture comes to a soft boil stage, 240 degrees, testing with either a candy thermometer or using cold water method.
Turn mixer on low, and slowly pour syrup down the sides of the bowl. When all the syrup has been added, turn mixer onto high and beat 12-15 minutes and bowl is lukewarm to the touch.
Pour into prepared pan, smoothing top with a lightly sprayed metal spatula. Dust top with some of the powdered sugar mixture.
Leave uncovered overnight. When set, dust board with remaining powdered sugar mixture. Loosen edges of pan with knife. Tun over onto prepared board and cut into desired shapes with a warm knife. Coat sides of marshmallows with powdered sugar. Store in an airtight container.
Line a baking sheet with parchment or wax paper.
Lightly place marshmallow top into melted chocolate, turning to coat. Carefully turn over and place on prepared pan. Sprinkle lightly with crushed peppermint candy . Continue with remaining marshmallows. Refrigerate to set.
Makes 18-24 servings
Recipe by Amy Richardson & Madeline Richardson