MAKES: 54 pieces. PREP: 5 minutes. COOK: 5 minutes. BEAT: 10 to 15 minutes. STAND: 3 hours.




  • Into a small bowl, sift together confectioners sugar and cornstarch. Line a 13 x 9 x 2-inch baking pan with nonstick foil. Coat with nonstick cooking spray. Sift 2 tablespoons of the sugar-cornstarch mixture into the pan, tilting to coat sides. Leave any excess in the pan.

  • Place 2/3 cup water in a large bowl. Sprinkle with gelatin. Let soften 5 minutes.

  • In a medium-size heavy-bottomed saucepan, heat sugar, corn syrup, candy cane pieces and salt over medium heat about 7 minutes until sugar and candy are dissolved, stirring occasionally. Strain into bowl with gelatin.

  • Beat on high speed with an electric mixer until light and fluffy, 10 to 15 minutes. Spread into prepared pan and smooth top. Dust with 2 tablespoons of the sugar-cornstarch mixture. Let set at room temperature for 2 hours.

  • Lift marshmallow from pan using foil. With a wet knife, cut into 6 squares. Spread remaining sugar-cornstarch mixture onto a baking sheet. Invert marshmallow block onto sheet; cut each square in 9 pieces. Toss marshmallows in sugar-cornstarch mixture, and set on a pan to set an additional hour. Store, loosely covered, at room temperature.