- 3 Tbsp powdered gelatin
- 2 ½ cups caster sugar
- 1 Tbsp glucose syrup or honey
- 2 tsp peppermint essence
- Neutral flavoured oil, for greasing
- ¼ cup crushed candy canes (optional)
- Red food colouring
- ¼ cup cornflour
- In a small bowl, stir the gelatin into ½ cup of water and set aside for 10 minutes to allow the gelatin to ‘bloom’. Once bloomed, add 30ml of boiling water and stir until the gelatin has melted.
- In a saucepan, combine the caster sugar and glucose syrup with ¾ cup of water. Set over a medium to high heat, and bring to a boil whilst stirring occasionally. Simmer for 8-10 minutes, or until the sugar syrup reaches ‘soft ball stage’**.
- Place the melted gelatin and peppermint essence into a bowl or stand mixer. Beat on a medium speed while carefully streaming the syrup slowly into the gelatin. Continue to beat the mixture for 3-5 minutes or until the mixture has almost tripled in size.
- Add 3-4 drops of red food colouring to the marshmallow mixture, along with half of the crushed candy canes. Grease a spatula with some oil, then lightly fold the food colouring through the marshmallow until it creates a marbled effect.
- Grease a square cake tin with oil, then spoon the marshmallow mixture into the tin. Tap firmly on a work surface to flatten the surface then sprinkle with the remaining crushed candy canes. Cover and leave to set in a cool place for 2-3 hours or until firm. Once firm, use a lightly greased knife to cut into squares. Lightly dust in cornflour, then store in an airtight container, or individually bag, and enjoy.
** To test the ‘soft ball stage’ drop a small amount of the syrup into a glass of cold water. Leave to sit for a few seconds, then use your fingers to remove the syrup from the water. If a soft, pliable ball forms when moulded in your fingers, the mixture is ready.