Candy Cane Marshmallows Recipe
These Candy Cane Marshmallows are a festive and fluffy homemade treat flavored with peppermint extract and vibrant red food coloring, perfect for holiday celebrations or gifting. Soft, airy, and coated lightly in powdered sugar or cornstarch to prevent sticking, they add a delightful seasonal twist to classic marshmallows.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: About 64 marshmallow pieces (1-inch squares)
- Category: Confectionery
- Method: Stovetop
- Cuisine: American
Ingredients
Gelatin Mixture
- 1 ⅓ cups water, divided
- 3 envelopes unflavored powdered gelatin (about 7 ½ teaspoons)
Syrup Mixture
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
Flavor and Color
- 1 teaspoon peppermint extract
- 1-2 teaspoons red food coloring
Finishing
- ⅓ cup powdered sugar or cornstarch for rolling
Instructions
- Bloom the Gelatin: In a small bowl, pour 1/3 cup of water and sprinkle the gelatin over the surface. Let it sit for about 10 minutes to absorb the water and bloom.
- Prepare Syrup: In a medium saucepan, combine the granulated sugar, light corn syrup, kosher salt, and remaining 1 cup of water. Place over medium-high heat and stir until sugar dissolves. Bring to a boil and cook without stirring until the mixture reaches 240°F (soft-ball stage) on a candy thermometer.
- Combine and Whip: Carefully pour the hot sugar syrup into a large mixing bowl containing the bloomed gelatin. Using a stand mixer fitted with a whisk attachment, beat on low speed initially, then increase to high speed. Whip for about 10-12 minutes until the mixture becomes very thick, white, and fluffy.
- Add Flavor and Color: Add the peppermint extract and red food coloring to the marshmallow mixture during the last minute of whipping to evenly incorporate the taste and color.
- Set the Marshmallows: Lightly grease or line a 9×13 inch pan with parchment. Pour the marshmallow mixture into the pan and smooth the top with a spatula. Allow it to set uncovered at room temperature for at least 4 hours or overnight until firm.
- Cut and Roll: Dust a clean surface with powdered sugar or cornstarch. Turn the set marshmallow slab out onto the surface and cut into desired shapes using a sharp knife or cookie cutters. Lightly toss the marshmallows in powdered sugar or cornstarch to prevent sticking.
Notes
- Ensure you use a candy thermometer to reach the perfect temperature for the sugar syrup; this is crucial for achieving the right texture.
- You can adjust the amount of red food coloring depending on the desired intensity of color.
- Store marshmallows in an airtight container at room temperature for up to 2 weeks.
- For extra festive look, try swirling the marshmallow mixture with white and red separately before it sets.
- If you prefer a less peppermint-forward flavor, reduce the peppermint extract amount to ½ teaspoon.
Find it online: https://justsosavory.com/candy-cane-marshmallows-recipe/
