Candy cane marshmallows and candy cane popcorn are both simple Christmas candy recipes. Add the easy-to-make homemade marshmallows to hot cocoa or serve individually. The popcorn is a quick and easy holiday snack, ready in just 30 minutes, using crushed store-bought candy canes.
To make 16 2-inch candy cane marshmallow squares, add 2 cups of sugar, 1 tablespoon of light corn syrup and 3/4 cup of water in a small saucepan, and cook over medium heat to dissolve the sugar. Bring to a boil and cook until 260 degrees Fahrenheit on a candy thermometer. Meanwhile, sprinkle four packages of unflavored gelatin over 3/4 cup of water in a heatproof bowl, and let stand five minutes to soften. Set the bowl over a pan of simmering water, and whisk to dissolve the gelatin. Remove from the heat, stir in 3/4 teaspoon of peppermint extract, and set aside.
Beat 2 large egg whites with an electric mixer until stiff peaks form. Mix the gelatin mixture and the sugar mixture on high speed until very thick, gradually adding the egg whites. Pour the mixture into an 8-inch square pan coated with cooking spray and lined with parchment paper, also coated with the spray. Drop dots of 2 teaspoons of red food coloring across the surface, and use a toothpick to create a marbleized effect. Let stand overnight, and then cut into squares.
To make 40 servings of candy cane popcorn, pop 1/2 cup of popcorn, and place into a large bowl. Melt 4 ounces of vanilla-flavored confectioners' coating, and pour over the popcorn. Crush six peppermint candy canes in a zipper bag with a rolling pin, and then sprinkle over the popcorn. Combine by hand, and then let the mixture cool. Break into bite-sized pieces, and serve.