Per Sara's request

These melt nicely and 2-3 small ones are perfect for one cup of hot cocoa.

Prep: 5 min Cook: 5 minutes
Beat: 10-15 minutes
Stand: 3 hours

1/2 cup cornstarch
1/3 cup powdered sugar
2 envelopes unflavored gelatin
1 1/3 cups granulated sugar
2/3 cup light corn syrup
1/2 cup crushed candy canes or starlight mints
1/8 t. salt

Sift confectionars sugar and cornstarch together in a small bowl. Line 13X9 baking pan with non-stick foil. coat with non-stick cooking spray. sift 2 Tbsps of sugar mixture into pan and coat sides, leaving extra in pan.

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

In medium-sized heeavy bottom saucepan, heat sugar, corn syrup and candy pieces and salt over medium heat for about 7 minutes until sugar and candy are dissolved, stirring occasionally. Pour into bowl with gelatin.

Beat on high speed with electric mixer until light and fluffy (about 10-15 minutes). Spread into prepared pan and smooth top. Dust with 2 tbsp of sugar mixture. Let stand at room temperature for 2 hours.

lift marshmallow from pan using foil. with wet knife, cut into 6 squares. Spread remaining sugar-cornstarch mixture onto a baking sheet. Invert marshmallow block onto sheet, cut into 16 pieces (or less if you want bigger pieces). Toss marshmallow mixture and set an additional hour. Store, loosely covered, at room temperature. The end.