• about 1 cup confectioners' sugar
• 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup hot water ( about 115˚F.)
• 1/4 teaspoon salt
• 2 large egg whites
• 1 teaspoon vanilla
• 1/3 cup finely crushed peppermint candy canes
1. Oil bottom and sides of a 9-inch-by 9-inch metal baking pan and dust bottom and sides with some confectioners' sugar.
2. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
3. In a 3-quart heavy saucepan cook granulated sugar corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240˚F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
4. With standing or a hand-held mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined; add crushed peppermint and mix briefly, until combined. Pour mixture into baking pan and sift confectioners' sugar evenly over the top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
5. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto the cutting board. With a large knife cut marshmallows into cubes. I cut mine so I end up with 36 BIG marshmallows. Sift remaining confectioners' sugar into a large bowl and add marshmallows, tossing evenly to coat.
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