Grease a 3cm deep, 16.5cm x 26cm (base) slab tin. Line base and sides with baking paper, allowing a 3cm overhang at both long ends. rn
Combine sugar and 2/3 cup of hot water in a saucepan over medium heat. Cook, stirring for 3 minutes or until sugar dissolves and syrup is clear. rnrn
Using a whisk or fork, combine gelatine and 2/3 cup of cold water in a jug. Pour this mixture into hot syrup. Cook, stirring, for 2 to 3 minutes or until gelatine has dissolved and mixture is clear. Pour into a bowl and set aside to cool to room temperature (about 30 minutes). rn
Using an electric mixer, beat sugar and gelatine mixture on high for 6 to 10 minutes or until very thick. Add vanilla and food colouring to reach desired colour and beat for 1 minute. Spread into prepared pan. Smooth top. Set aside, at room temperature, for 1 hour or until set. Lift onto board and cut into squares using a wet knife. rn
Melt chocolate in the microwave in one minute increments until melted and smooth. rn
Place 10 candy canes in a zip lock bag and crush into small pieces using a rolling pin. Place on a shallow plate. rn
Pierce each marshmallow with a fork and dip into melted chocolate until half coated. Roll into crushed candy cane to coat. rn
Set aside or place in the fridge until chocolate has set.