My sister Chloe would kill me if I didn't include these in my annual Christmas choc box, I could omit everything else as long as she had her peppermint marshmallows. I cannot stand the shop brought ones, they have a weird texture and a fake taste, unless they're skewered and melted on a campfire then they're bin fodder as far as I'm concerned. These are easy to make, they're fluffy and the crushed candy canes give them a heavenly crunch. ...Try them in a hot chocolate
- 3 candy canes crushed
- 500g caster sugar
- 75g cornflour
- 4 tbsp gelatin
- 150ml golden syrup
- 150g icing sugar
- 2 tsp peppermint essence
- 2 tsp red food colouring
- 1/2 tsp salt
- 300ml cold water
- Vegetable oil for greasing
Optional to decorate
- Gold glitter spray
NUTRITIONAL CONTENT PER PORTION
- Calories | 47
- Fat | 0.1g
Serves | 60 pieces
Prep Time | 5 hours 25 minutes (including setting time)
Cooking Time | approximately 15 minutes
- Dissolve the gelatin in 150ml of the water
- Place the salt, 150ml water, caster sugar and syrup in a heavy based pan. Heat on medium stirring continuously until dissolved. Then turn the heat up to high and keep at a rolling boil until you reach 117˚c on a sugar thermometer, this will take between 10 and 15 minutes.
- Remove from the heat and pour in the gelatin mix. Whisk for 10 minutes until the marshmallow doubles in size.
- Stir in the peppermint essence then drizzle in the red food colouring and mix very lightly so you get red streaks.
- Grease a 20 x 40cm with oil and dust liberally with the cornflour and icing sugar. Tip out the excess and reserve for later.
- Pour the marshmallow into the tin. Lightly dust the top with some of the extra icing sugar/cornflour mix.
- Crush the candy canes with a pestle and mortar and sprinkle on top of the marshmallow. Leave for five hours to set.
- Spray with glitter spray (if your want) Turn out and slice into squares.