Candy Cane Crush Marshmallows

 

I have been wanting to try these for about twelve months now after seeing them in a  Donna Hay Christmas magazine. Anyway this year I took the plunge! I have made marshmallow a number of times before so I was quite confident, but I must say these were the best I have ever done, texture wise.

However, a word of warning, they looked great the day I made them and rolled them in the candy canes, but a day later, the candy canes had virtually dissolved, leaving the marshmallows very sticky. I had to do some emergency lathering in the icing sugar/cornflour mix, which was fine, but by the time I gave them to Thomas' teachers, they looked nothing like this!

They still tasted amazing though! I would recommend, making and serving on the same day for the best visual effect.

 

Candy Cane Crush Marshmallows

 

Ingredients for Basic Vanilla Marshmallow

 

1/2 c (125ml) warm water

2 tablespoons gelatine powder

1 1/2 c (330g) caster (superfine) sugar

2/3 c (230g - or 2 tubes if in the UK) liquid glucose

1/2 c (125ml) water, extra

1 vanilla bean, split and seeds scraped (I actually used vanilla bean paste, 1 teaspoon)

 

Icing Sugar Mixture

1 1/2 c (240g) icing sugar, sifted

1/4 c (35g) cornflour (cornstarch), sifted

 

10 medium candy canes, roughly chopped.

 

Method

1. Place the warm water in an electric mixer, sprinkle over the gelatine and stir to combine. Set aside.

2. Place the sugar, glucose and extra water in a medium saucepan over low heat and cook, stirring until the sugar is dissolved.

3. Increase heat to high and bring to the boil. Add a sugar (candy) thermometer and cook, without stirring (for approximately 5-7 minutes), until the temperature reaches 115 degrees C (239deg F) or soft ball stage.

4. With the mixer running on high, gradually add the hot syrup in a thin, steady stream to the gelatine mixture. Add the vanilla seeds and beat for 5-7 minutes or until thick and fluffy.

5. Working quickly, spoon the mixture into a lightly greased 20cm x 30cm tin lined with lightly greased baking parchment (get this ready BEFORE you start making the marshmallow).

6. Using a spatula, smooth the top and cover with lightly greased non-stick baking paper. Refrigerate for 1-2 hours to set.

7. Place the candy canes in a food processor and process until fine crumbs form, set aside.

8. To make the icing sugar mixture, place the icing sugar and cornflour into a bowl and mix to combine. Turn the marshmallow out onto  a surface dusted lightly with some icing sugar mixture.. Dust the knife in the icing sugar mixture and cut into squares.

9. Roll the sides of the squares into the candy cane crumbs.

 

Enjoy these on the day of making if using candy canes. If making plain marshmallows, they will keep in an airtight container dusted with icing sugar mixture, in the fridge for up to a week. Be sure to take your marshmallows out of the fridge just before serving to avoid them going sticky from humidity.