These can be dipped in tempered chocolate or served in hot chocolate.
1/2 cup powdered sugar
1/3 cup cornstarch
2 envelopes unflavored gelatin
1 1/3 cups sugar
2/3 cup corn syrup
1/2 cup crushed candy canes or mint candies
1/8 tsp salt
Into a bowl, sift together powdered sugar and cornstarch. Line a baking pan with foil. Coat with cooking spray and 2 tbs sifted sugar cornstarch mixture. Place 2/3 cup water in a bowl, sprinkle with gelatin, let soften 5
In a saucepan, heat next 4 ingredients until sugar and candy are dissolved. Strain into bowl with gelatin. Beat until light and fluffy.
Spread into pan. Dust with 2 tbs sugar cornstarch mixture. Let set 2 hours.
Lift marshmallow from pan with foil. Cut into 6 squares. Spread remaining sugar cornstarch mixture onto a baking sheet. Invert marshmallow block onto sheet, cut each square into 9 pieces. Toss marshmallows into sugar cornstarch mixture and set on a pan to set an additional hour. Makes 54 pieces.
I always use Maida Heatter's marshmallow recipe's directions to help me as a further guide.