Candy Cane Marshmallows
Bring some holiday magic to your kitchen with these delightful Candy Cane Marshmallows! This recipe combines the pillowy softness of homemade marshmallows with the refreshing sweetness of peppermint and a festive sprinkling of crushed candy canes. Perfect for gifting, snacking, or adding to a mug of hot cocoa, these marshmallows are surprisingly simple to make and incredibly versatile. Featuring a blend of pantry staples like granulated sugar, unflavored gelatin, and a touch of peppermint extract, the marshmallows are whipped to airy perfection before being topped with vibrant red-and-white candy cane crumbles. Whether you're hosting a holiday party or prepping edible stocking stuffers, these Candy Cane Marshmallows are sure to dazzle both kids and adults alike.
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Ingredients
- 2 cups Granulated sugar
- 1 cup Light corn syrup
- 0.75 cup Water
- 3 packets Unflavored gelatin
- 0.5 cup Cold water
- 1 teaspoon Peppermint extract
- 0.5 cup Powdered sugar
- 0.25 cup Cornstarch
- 0.5 cup Candy canes, crushed
- 1 Non-stick cooking spray
Directions
Step 1
In the bowl of a stand mixer, add the unflavored gelatin and 1/2 cup of cold water. Let it sit for 10 minutes to bloom while you prepare the sugar syrup.
Step 2
In a medium saucepan, combine the granulated sugar, light corn syrup, and 3/4 cup of water. Stir gently to combine, taking care not to splash sugar onto the sides of the pan.
Step 3
Attach a candy thermometer to the saucepan and heat the mixture over medium-high heat until it reaches 240°F (soft ball stage). Do not stir while it heats.
Step 4
Turn the stand mixer on low speed, and very carefully pour the sugar syrup into the bloomed gelatin in a thin, steady stream. Be cautious as the mixture will be extremely hot.
Step 5
Once all the syrup is added, gradually increase the mixer speed to high. Beat the mixture for 8-10 minutes, or until it becomes white, fluffy, and tripled in volume.
Step 6
Add the peppermint extract and mix for an additional 30 seconds to incorporate.
Step 7
While the marshmallow mixture is whipping, combine the powdered sugar and cornstarch in a small bowl. Grease a 9x13-inch baking dish with non-stick cooking spray and dust generously with the powdered sugar mixture, ensuring the bottom and sides are coated.
Step 8
Pour the marshmallow mixture into the prepared pan, spreading it out evenly with a greased spatula. Sprinkle the crushed candy canes evenly over the top.
Step 9
Let the marshmallows set uncovered at room temperature for at least 6 hours or overnight.
Step 10
Once set, turn the marshmallow block out onto a cutting board dusted with the powdered sugar mixture. Use a sharp, greased knife or cookie cutter to cut the marshmallows into squares or desired shapes.
Step 11
Dust the sides of the marshmallows with more of the powdered sugar mixture to prevent sticking.
Step 12
Store the marshmallows in an airtight container at room temperature for up to two weeks.
Nutrition Facts
| Serving size | (1160.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3052.6 |
| Total Fat 0.3g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 130.7mg | 0% |
| Total Carbohydrate 773.0g | 0% |
| Dietary Fiber 0.1g | 0% |
| Total Sugars 734.4g | |
| Protein 18.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 16.7mg | 0% |
| Iron 0.2mg | 0% |
| Potassium 8.3mg | 0% |
Source of Calories