Peppermint Marshmallows

These take a little bit of work, but are well worth it. They make great Christmas presents. I like them in a cup of hot cocoa. My husband likes them in a cup of coffee. Friends like to just eat them plain. I also might sneak some of the mixture while it is still gooey, before it sets. No matter how you eat them, they're excellent!

1/2 c. Powdered sugar
1/3 c. cornstarch
2 envelopes unflavored gelatin
1 1/3 c. white sugar
2/3 c. light corn syrup
1/2 c. crushed candy canes or mint candies
1/8 tsp. salt

In a small bowl, sift together powdered sugar and cornstarch. Line a 9x13" pan with nonstick foil. Coat with nonstick cooking spray. Sift 2 Tbs. of the sugar/cornstarch mixutre into the pan, tilting to coat sides. Leave any excess in the pan.

Place 2/3 c. water in a large bowl. Sprinkle with gelatin. Let soften for 5 minutes.

In a medium size heavy-bottomed saucepan, heat white sugar, corn syrup, candy cane pieces and salt over medium heat about 7 minutes until sugar and candy are dissolved, stirring occasionally. Pour into bowl with gelatin, removing any larger chunks of candy cane that did not melt.

Beat on high speed with an electric mixer until light and fluffy, about 10-15 minutes. Spread into prepared pan and smooth top. Dust with 2 Tbs of sugar/cornstarch mixture. Let set at room temperature for 2 hours.

Lift marshmallow from pan using foil. With a wet knife, 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 in sugar/cornstarch mixture, and set on a pan to set an additional hour. Store, loosely covered, at room temperature.

Enjoy!!