1/3 cup cherry peppermint candy cane, crushed + extra for garnish
Icing sugar for dusting
Generously dust a 20x20 centimeter non-stick pan with icing sugar and set aside.
In a large mixing bowl, add cold water and gelatin and allow too set while you make the syrup.
In a small sauce pan combine the sugar, corn syrup & salt. Cook over medium heat until sugar has dissolved. Bring the heat to high and cook until syrup bubbles and reaches 240 degrees on a candy thermometer.
With the mixer on low, slowly pour the syrup into the gelatin. Raise the mixer speed to high and whip until mixture is thick and glossy, about 15 minutes. Add vanilla, candy cane and mix well.
Pour marshmallow mixture into dusted pan and smooth the top. Dust with additional icing sugar and allow to rest uncovered overnight until set.
Turn the marshmallows over on a cutting board and cut into 16 or 24 squares. Dust with additional icing sugar and additional candy cane pieces
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