Candy cane marshmallows

1. In a small bowl, stir the gelatin into ½ cup of water and set aside for 10 minutes to allow the gelatin to ‘bloom’. Once bloomed, add 30ml of boiling water and stir until the gelatin has melted. 
2. In a saucepan, combine the caster sugar and glucose syrup with ¾ cup of water. Set over a medium to high heat, and bring to a boil whilst stirring occasionally. Simmer for 8-10 minutes, or until the sugar syrup reaches ‘soft ball stage’**. 
3. Place the melted gelatin and peppermint essence into a bowl or stand mixer. Beat on a medium speed while carefully streaming the syrup slowly into the gelatin. Continue to beat the mixture for 3-5 minutes or until the mixture has almost tripled in size. 
4. Add 3-4 drops of red food colouring to the marshmallow mixture, along with half of the crushed candy canes. Grease a spatula with some oil, then lightly fold the food colouring through the marshmallow until it creates a marbled effect.
5. Grease a square cake tin with oil, then spoon the marshmallow mixture into the tin. Tap firmly on a work surface to flatten the surface then sprinkle with the remaining crushed candy canes. Cover and leave to set in a cool place for 2-3 hours or until firm. Once firm, use a lightly greased knife to cut into squares. Lightly dust in cornflour, then store in an airtight container, or individually bag, and enjoy. 

** To test the ‘soft ball stage’ drop a small amount of the syrup into a glass of cold water. Leave to sit for a few seconds, then use your fingers to remove the syrup from the water. If a soft, pliable ball forms when moulded in your fingers, the mixture is ready.