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Delightful Candy Cane Marshmallows

Delicious Candy Cane Marshmallows in festive holiday colors
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A homemade twist on holiday classic marshmallows infused with refreshing peppermint and adorned with festive red swirls.

Ingredients

Scale
  • 1 ⅓ cups water (divided)
  • 3 envelopes unflavored powdered gelatin (about 7 ½ teaspoons)
  • 1 ½ cups granulated sugar
  • 1 cup light corn syrup
  • 1 teaspoon peppermint extract
  • ¼ teaspoon kosher salt
  • 1–2 teaspoons red food coloring (gel)
  • ⅓ cup powdered sugar or cornstarch for rolling

Instructions

  1. Prepare Your Pan: Grease a 9×9-inch baking pan with cooking spray.
  2. Bloom the Gelatin: In a stand mixer bowl, add ⅔ cup of cold water and sprinkle the gelatin over it. Let it bloom for about 5 minutes.
  3. Heat the Sugar: In a saucepan, combine granulated sugar, light corn syrup, and remaining ⅔ cup water. Stir until dissolved, then boil until it reaches 240°F (about 10-12 minutes).
  4. Combine Mixtures: Remove from heat and pour hot mixture into bloomed gelatin, adding peppermint extract and kosher salt.
  5. Whip to Perfection: Whip mixture on high until stiff peaks form (about 10-12 minutes).
  6. Spread the Marshmallow: Pour the mixture into the prepared baking pan and spread evenly.
  7. Add Color: Drop red food coloring and create swirls with a toothpick.
  8. Set: Allow to firm for at least 4 hours at room temperature or 2 hours in the fridge.
  9. Cut and Dust: Dust work surface with powdered sugar or cornstarch. Cut marshmallow into at least 16 squares.
  10. Roll and Enjoy: Roll each marshmallow in powdered sugar or cornstarch to coat.

Notes

Store in an airtight container at room temperature for up to two weeks. Perfect for gifting!

Nutrition

Find it online: https://us.recipesfood.org/candy-cane-marshmallows/

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