Candy Cane Marshmallows
  1. Place gelatin and 1/2 cup water in the bowl of a stand mixer.
  2. In a small saucepan, combine remaining 1/2 cup water, sugar, corn syrup and salt. Cook over medium high heat until the mixture reaches 240 degrees F. Immediately remove from heat.
  3. Using the whisk attachment, turn the mixer on low. Slowly and carefully pour the sugar mixture down the side of the bowl into the gelatin mixture. Turn the mixer to high and continue to whip for 13 minutes. Add the vanilla during the last minute of whipping. Meanwhile, prepare the pan.
  4. Combine powdered sugar and corn starch. Spray a 13x9inch metal baking pan with nonstick spray. Coat with powder. Sprinkle with half of the crushed candy canes.
  5. When ready, pour mixture into the pan and spread with a greased spatula. Cover with the remaining crushed candy canes. Dust generously with powder. Let sit uncovered for at least 4 hours up to overnight.
  6. Turn onto a cutting board. Spray a large knife with nonstick cooking spray and dust with powder mixture. Cut into large squares, cleaning and respraying/dusting knife after every few cuts. Coat remaining sides of the marshmallow. Store in an airtight container up to 2 weeks.