Ingredients
3pkggelatin,unflavored
1cupice-cold water,divided
1½cupssugar,granulated
1cuplight corn syrup
¼tspsalt
1tsppeppermint extract,to taste
¼cuppowdered sugar
¼cupcornstarch
butter,to coat baking dish
12ozchocolate,chopped, semi-sweet chocolate chips or almond bark
¾cupcandy canes,crushed
lollipop sticks or straws
Preparation
Place gelatin in the bowl of an electric stand mixer fitted with the whisk attachment. Pour in ½ cup of ice-cold water without mixing, then let rest while you prepare the sugar syrup.
In a small saucepan, combine the remaining ½ cup of water, granulated sugar, corn syrup and, salt. Cover saucepan with the lid and heat mixture for 3 to 4 minutes over medium heat.
Uncover the saucepan and cook the mixture without stirring, until the mixture reaches exactly 240 degrees F on a candy thermometer. Once the mixture reaches 240 degrees F, immediately remove from heat.
Turn the electric stand mixer on low speed. With the mixer running, slowly and carefully pour the hot sugar syrup down the side of the mixing bowl, into the gelatin mixture.
Once all the syrup has been added, increase the mixer to high speed—you can set it on 8 if using KitchenAid stand mixer—and whip the mixture for about 12 to 15 minutes until it is lukewarm, very fluffy and thick
Add the peppermint extract during the last minute of mixing.
While the mixture is blending, in a small bowl, whisk together the powdered sugar and cornstarch. Run a stick of butter along the bottom and edges of an 11×7-inch baking dish, making sure you coat all areas, including corners, to prevent from sticking.
Sprinkle a few tablespoons of the powdered sugar or cornstarch mixture over the buttered baking dish and move the dish back and forth to evenly coat, then shake off excess.
Coat a rubber spatula with butter, then pour the whipped mixture into the prepared baking dish using the coated spatula to scrape the mixture out. Spread mixture into an even layer in the baking dish using the butter-coated spatula.
Sprinkle top lightly and evenly with powdered sugar mixture, reserving remaining sugar mixture.
Allow marshmallows to rest uncovered for at least 4 hours or up to overnight.
Turn the set marshmallows out onto a cutting board and cut marshmallows into squares using a pizza wheel dusted with powdered sugar mixture.
Place the cut marshmallows in powdered sugar mixture and turn to coat all sticky sides, dusting off the excess. Dust them off well if dipping or spreading with chocolate, otherwise, it won’t stick well.
Store in an airtight container for up to 3 weeks.
Spread a sheet of wax or parchment paper on the counter, where the dipped marshmallows will set. Melt the chocolate in the microwave on 50% power in 30-second intervals, stirring after each interval until melted and smooth.
Spread a layer of melted chocolate over the bottom half of the marshmallow, or simply dip the bottom half in chocolate.
Dip the chocolate-coated portion in crushed peppermint, then place coated marshmallow chocolate coated side down on wax paper.
Insert a lollipop stick through the top and center of each marshmallow, then let rest at room temperature for about 1 hour until the chocolate has set. Store in an airtight container.
