Powdered candy canes add extra zip to these melt-in-your-mouth mallows!
If you don't own a stand mixer, borrow one... You'll be happier making this recipe if you do!
Servings: 90 mallows (approx)
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot tap water
1/4 teaspoon salt
3 1/2 envelopes (or 2 T plus 2 1/2 t) unflavored gelatin
1/2 cup cold water
2 large egg whites*
1-1/2 teaspoons vanilla
*if egg safety is a problem in your area, substitute powdered egg whites reconstituted according to manufacturer's instructions
1 cup confectioners' sugar
1 cup corn starch
3-4 candy canes, powdered in blender.
Oil bottom and sides of a 9 x 13 x 2 rectangular metal baking pan and dust bottom and sides with confectioners' sugar blend. You can also line with parchment paper, dusting bottom only.
Preparation:First, in a large bowl, or in bowl of a standing electric mixer, sprinkle gelatin over cold water and let stand to soften. (add an extra tsp of water if necessary to wet all gelatin)
In a 3-quart heavy saucepan combine granulated sugar, corn syrup, hot water, and salt over low heat, stir to combine then increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, 10-12 minutes.
As sugar mixture comes close to temperature: In a medium bowl, beat egg whites (or reconstituted powdered whites) until they hold stiff peaks.
Remove pan from heat and pour sugar mixture over gelatin mixture. Stir until gelatin is dissolved. Removing any un-dissolved bits before whipping.
Beat sugar and gelatin mixture on high speed until white, thick, and nearly tripled in volume, about 5 minutes if using standing mixer or about 10 minutes if using hand-held mixer. Be careful this taffy-like mixture doesn’t take over your hand mixer!
Beat whites and vanilla into sugar mixture until just combined. Pour mixture into prepared baking pan and sift 1/4 cup confectioners’ sugar blend evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours.
Run a thin knife around edges of pan and invert onto a large cutting board. Lifting up 1 corner of inverted pan loosen marshmallow with fingers and let drop onto cutting board. With a pizza cutter (or large knife) trim edges and cut marshmallow into generous 1-inch cubes. Sift remaining confectioners' sugar blend in large bowl and add marshmallows in batches, tossing to evenly coat.
Marshmallows keep in an airtight container at cool room temperature 1-2 weeks.