Homemade Marshmallows with Dairy Free Peppermint Bark

• Gluten free

• Condiments

  • 1 cup Corn syrup, light

• Baking & Spices

  • 1/4 cup Cornstarch
  • 1/4 tsp Kosher salt
  • 1/4 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 12 oz White chocolate
  • 1 1/2 cups White sugar

• Desserts

  • 8 Candy canes
  • 3 (21g packages Gelatin, Unflavored

• Liquids

  • 1 cup Water

Found on noshtastic.com

Description

Directions

• READ THE NOTES FIRST!
• Place the gelatin powder into the bowl of a stand mixer (with the whisk attachment) along with 1/2 cup of ice cold water.
• In a pan combine the remaining 1/2 cup water, sugar, corn syrup and salt. Place over medium high heat and cook for 3 to 4 minutes. Continue to cook for another 7 - 8 minutes, you will need a candy thermometer to to tell you when the mix reaches 240f, when it does remove from the heat right away.
• Turn the mixer on to the lowest speed and then slowly pour the hot sugar syrup down the side of the bowl into the gelatin, when all the syrup has been added turn the mixer speed up to high.
• You will need to continue mixing for approximately 12 to 15 minutes, the mixture will be thick and still warm.
• If you want to add food coloring you can add a couple of drops after the mixture has cooled down a little, perhaps after five minutes or so, but be careful as you dont need much.
• Add the vanilla extract during the last minute of mixing.
• While the marshmallows are being mixed you will need to get the pan ready for them.
• You can use a spray oil to lightly coat the inside of the 9x13 pan, or you can lightly grease it with a napkin or paper towel.
• Take your candy canes and put them in a small back and crush them, you want small pieces but you dont want them to turn to dust.
• In a separate bowl combine the sieved cornstarch and powdered sugar and mix, now you want to add a good deal of it to the pan and move it around (this can get messy!) so that the inside of the pan is evenly coated with the powdered sugar mixture and ready for the marshmallows.
• Pour the excess powdered sugar back into the bowl as you will need it to toss the marshmallows in later.
• When the marshmallow are fully whipped you will need to pour the mixture into the prepared pan and using a spatula or similar you can smooth it out in the pan. It will be very sticky!
• Leave the mixture for at least four hours or more until it is ready to cut up, do not put it in the fridge as it is too humid.
• I usually just peel the whole slab of marshmallow out onto a large cutting board and cut it into pieces with a large sharp knife, but a pizza cutter works too. You can cut it whatever size you want.
• Put the cut pieces of marshmallow into a bowl with the remaining powdered sugar mix and toss carefully to coat them and stop them sticking together.
• Now melt your white chocolate in a bowl according to instructions.
• Take a piece of marshmallow, dust off excess powdered sugar and dip one end of it into the melted chocolate and then into the crushed candy canes, place it onto parchment paper until the chocolate is hard.
• Store in an airtight container.