Candy Cane Marshmallows - cooking recipe

Ingredients

cooking spray
2 cups sugar
1 tablespoon corn syrup
4 (1/4 ounce) packages unflavored gelatin
3/4 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring

Preparation

Coat an 8-inch square pan with spray, line the bottom with parchment paper.
Coat parchment with spray and set pan aside.
Put sugar, corn syrup and 3/4 cup water in small saucepan.
Cook over medium heat, stirring, until sugar is dissolved.
Stop stirring, let mix come to a boil.
Raise heat to medium high.
Cook until mix registers 260 degrees on a candy thermometer.
Sprinkle gelatin over 3/4 cup water, let stand 5 minutes.
Set bowl over pan of simmering water, whisking constantly until dissolved.
Stir in peppermint extract after removed from heat.
Beat egg whites until stiff peaks form.
Whisk gelatin into sugar mix.
Add egg.
Mix on high until very thick, about 12-15 minutes.
Pour into lined pan and swirl with red food coloring.
Let stand overnight and cut into squares.