These candy cane marshmallows are SO good!
Delicious on their own and dreamy in hot chocolate!

I’m using the artificial dye free food coloring from Watkins and candy canes from Yum Earth. No red 40 here! 

Here’s what you’ll need!

Supplies:
A mixer with a whisk attachment
*I’m using my Bosch mixer from Nutrimill and I LOVE it!! Use the code “PRICKLYROCKLIVESTOCK” on their website!
9x13 pan
Parchment paper
A 2 quart pot

Ingredients:
1 1/4 cups maple syrup
1/8 tsp salt
1 cup of water, divided
2 1/2 Tbs beef gelatin
1 Tbs vanilla
1-1 1/2 tsp peppermint extract (for a stronger flavor, add the 1 1/2 tsp! They’ll be a little strong for eating but perfect in hot chocolate!)
Watkins red food coloring
Yum Earth candy canes, about 2 crushed up
Powdered sugar for sprinkling

Directions:
1. Put 1/2 cups water and the gelatin in your mixer, pulse it a few times, and let it rest.
2. Put 1/2 cup water, the maple syrup, and the salt in your pot and bring to a boil over medium heat.
3. Let it boil until it reaches 230-240 degrees, about 10 minutes but watch it! It can go fast!
4. While the syrup is boiling, get your pan ready. Line a 9x13” pan with parchment paper, if you crinkle it up first it will be easier, and sprinkle with powdered sugar.
5. Once the syrup has reached temperature, turn the mixer on low and VERY carefully pour the syrup into the mixer.
6. Mix on medium speed for about two minutes, then add the vanilla and peppermint extract.
7. Whip for 10-15 minutes on high speed (I use the third speed on my Bosch mixer) until the syrup has about tripled in size and is just barely stiff enough to fluff up the whisk. It will still be a little runny but will harden FAST!
8. Working quickly, pour the marshmallow fluff into the prepared pan and add a few drops of the coloring right to the top. Use a butter knife to create your swirls and top with the crushed candy canes.
9. Let it set up in the fridge for at least 30 minutes. The cut into squares or use a metal cookie cutter to make fun shapes.
10. ENJOY!!!