Candy Cane Marshmallows

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• vegetable-oil cooking spray
• 2 cups sugar
• 1 tablespoon light corn syrup
• 4 (1/4 ounce) packages unflavored gelatin
• 3/4 teaspoon peppermint extract
• 2 large egg whites
• 2 teaspoons red food coloring

Recipe

• 1 coat an 8-inch square pan with cooking spray; line bottom with parchment paper. coat the parchment with cooking spray, and set pan aside. put sugar, corn syrup, and 3/4 cup water in a small saucepan. cook over medium heat, stirring, until sugar is dissolved. stop stirring; let mixture come to a boil. raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
• 2 meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. remove from heat, and stir in extract; set aside.
• 3 beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. mix on high speed until very thick, 12 to 15 minutes.
• 4 pour mixture into lined pan. working quickly, drop dots of red food coloring across surface of marshmallow. using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. cut into squares.