Candy Cane Marshmallows Recipe

If you’ve ever dreamed of a marshmallow that captures the joyful spirit of the holidays, the Candy Cane Marshmallows Recipe is exactly what you need. These fluffy, peppermint-infused treats burst with a subtle festive flavor and a beautiful red swirl that instantly brightens up any dessert spread or hot cocoa mug. Perfectly chewy yet meltingly soft, this recipe combines the nostalgic taste of candy canes with the comforting texture of homemade marshmallows. Get ready to bring a little sweetness and wonder into your kitchen with a recipe that’s as fun to make as it is to eat.

Ingredients You’ll Need

The magic of this Candy Cane Marshmallows Recipe lies in its simple ingredients. Each one plays a crucial role—from giving the marshmallows their signature texture to delivering that cool peppermint punch and vibrant red hue. Don’t be intimidated by gelatin or syrup; these basics work together to create fluffy perfection.

• 1 ⅓ cups water, divided: One part hydrates the gelatin, while the other dissolves the sugar and syrup, crucial for achieving the ideal consistency.
• 3 envelopes unflavored, powdered gelatin (about 7 ½ teaspoons): This is the backbone that gives marshmallows their classic, bouncy texture.
• 1 ½ cups granulated sugar: Sweetness and structure, essential for that perfect chewiness without being overly sticky.
• 1 cup light corn syrup: Helps prevent sugar crystals from forming, ensuring your marshmallows stay smooth and shiny.
• 1 teaspoon peppermint extract: Adds that unmistakable candy cane flavor that makes this recipe stand out.
• ¼ teaspoon kosher salt: Balances the sweetness and enhances all the flavors.
• 1-2 teaspoons red food coloring: Gives your marshmallows the festive red swirls reminiscent of candy canes.
• ⅓ cup powdered sugar or cornstarch for rolling: Keeps your marshmallows from sticking and adds a delicate finish.

How to Make Candy Cane Marshmallows Recipe

Step 1: Bloom the Gelatin

Start by pouring 1 cup of water into a mixing bowl and sprinkling the gelatin evenly over the surface. Let it sit undisturbed for about 10 minutes. This “blooming” process hydrates the gelatin, making it easier to dissolve smoothly into your marshmallow mixture later. It’s a small step that ensures a perfect fluffy texture every time.

Step 2: Prepare the Sugar Syrup

While the gelatin blooms, combine the remaining ⅓ cup of water, granulated sugar, corn syrup, and salt in a saucepan. Heat the mixture over medium-high heat, stirring constantly until the sugar dissolves. Then, stop stirring and let it boil until it reaches 240°F on a candy thermometer. This precise temperature is key for that chewy marshmallow consistency.

Step 3: Combine and Whip

Remove the syrup from heat and carefully pour it over the bloomed gelatin. Using a stand mixer fitted with a whisk attachment, beat the mixture on high speed. After a couple of minutes, add the peppermint extract and red food coloring, then keep whipping until the mixture thickens and becomes glossy white, like soft clouds. Patience here is rewarding—the texture will be light and airy.

Step 4: Shape and Set

Spoon half the marshmallow mixture into a greased or parchment-lined pan. Add a few drops of red food coloring and swirl gently with a knife to create the candy cane effect. Pour the remaining white marshmallow mixture on top and use an offset spatula to smooth it out. Let it set uncovered at room temperature for at least 6 hours or overnight so it firms up beautifully.

Step 5: Cut and Coat

Once set, dust a clean surface with powdered sugar or cornstarch and turn your marshmallow slab over. Peel off the parchment if you used it, then cut the marshmallows into squares or candy cane shapes. Toss each piece lightly in the powdered sugar mixture to prevent sticking. Now, you have delightful homemade Candy Cane Marshmallows ready to enjoy!

How to Serve Candy Cane Marshmallows Recipe

Garnishes

For an extra festive touch, try sprinkling crushed candy canes or edible glitter on top of your marshmallows before serving. You could also lightly dust them with cocoa powder or drizzle melted chocolate for a decadent look and taste that enhances the peppermint flavor even more.

Side Dishes

Candy Cane Marshmallows Recipe pairs beautifully with warm treats. Serve them alongside rich hot chocolate, peppermint mocha, or a steaming cup of espresso to add a cozy sweetness. They’re also wonderful scattered over holiday pudding or layered into trifles for a festive dessert centerpiece.

Creative Ways to Present

Elevate your presentation by skewering the marshmallows on sticks and dipping them in chocolate or rolling them in crushed nuts. Arrange them in clear jars tied with red ribbons as charming gifts or party favors. Their playful red-and-white swirl makes every presentation instantly joyful and inviting.

Make Ahead and Storage

Storing Leftovers

Keep your marshmallows fresh by storing them in an airtight container at room temperature. They’ll stay soft and tasty for about 1 to 2 weeks—perfect if you want to make them ahead of holiday parties or batch cook for gifting.

Freezing

If you want to keep marshmallows longer, they freeze well. Place individual pieces on a baking sheet and freeze until solid, then transfer to a sealed freezer bag. When properly stored, they can last up to 3 months without losing texture or flavor.

Reheating

When ready to enjoy, there’s no need for reheating—just let frozen marshmallows thaw at room temperature for about 30 minutes. If you want to add a melty touch to hot chocolate or desserts, a quick zap in the microwave for a few seconds works wonders without compromising their delicate texture.

FAQs

Can I use a different flavor instead of peppermint?

Absolutely! While peppermint is classic for this recipe, you can swap in vanilla, almond, or even citrus extracts to suit your taste. Just remember that the signature candy cane appeal comes from peppermint and the red swirls.

Do I need a candy thermometer for this recipe?

Using a candy thermometer is highly recommended because hitting the correct temperature ensures your marshmallows turn out perfectly chewy. Without it, the texture may be off, so it’s a worthwhile investment if you plan to make confections often.

What if I don’t have corn syrup? Can I substitute it?

Corn syrup prevents crystallization and keeps the texture smooth. If unavailable, golden syrup or light honey can be used, but be aware the flavor and consistency might change slightly. Avoid regular sugar alone, as it won’t provide the right texture.

How do I get those pretty red swirls?

The trick is to pour half the marshmallow mixture plain in the pan, then add red food coloring to the remaining half. Swirl gently with a knife before layering on top and smoothing. This creates the lovely marbled effect resembling candy canes.

Can I shape the marshmallows into candy cane forms?

Yes! After the marshmallows set, use a candy cane-shaped cutter or carefully cut the marshmallows into strips and bend them gently. This adds whimsical charm and makes them extra festive for gifting or decorating.

Final Thoughts

Making your own Candy Cane Marshmallows Recipe is a warm, rewarding experience that transforms simple ingredients into something magical and merry. Not only do they taste incredible, but their festive look and delightful peppermint flavor also spread holiday cheer with every bite. I can’t wait for you to whip up a batch and share this sweet tradition with your friends and family!

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