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Candy Cane Marshmallows Recipe

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4.2 from 3 reviews

These Candy Cane Marshmallows are a festive homemade treat perfect for the holiday season. Flavored with refreshing peppermint extract and swirled with red food coloring, they bring the classic candy cane flavor into a fluffy, soft marshmallow. Making them from scratch allows you to enjoy fresh, flavorful marshmallows without any preservatives or artificial textures.

Ingredients

Gelatin Base

  • 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

Flavoring & Coloring

  • 1 teaspoon peppermint extract
  • 1-2 teaspoons red food coloring

For Rolling

  • ⅓ cup powdered sugar or cornstarch
  • Cooking spray (for greasing pan and knife)

Instructions

  1. Prepare the Pan: Grease a 9x9-inch baking pan thoroughly with cooking spray and set aside to prevent sticking.
  2. Bloom Gelatin: In the bowl of a stand mixer, combine ⅔ cup cold water and sprinkle the gelatin evenly over the surface. Let it soak and bloom for a few minutes until gelatin absorbs the water.
  3. Cook Sugar Syrup: In a medium saucepan over medium-high heat, mix granulated sugar, light corn syrup, and remaining ⅔ cup water. Stir until sugar dissolves completely. Bring the mixture to a boil and let it cook, swirling occasionally, until it reaches 240°F on a candy thermometer (soft-ball stage), about 10-12 minutes. Immediately remove from heat.
  4. Combine Syrup with Gelatin: With the stand mixer running on low speed, carefully and slowly pour the hot sugar syrup into the bloomed gelatin mixture. Add peppermint extract and kosher salt.
  5. Whip the Mixture: Gradually increase mixer speed to high and whip until the mixture becomes thick, white, and forms stiff peaks—this will take about 10-12 minutes. Peaks should hold their shape but fall back slowly when the whisk is removed.
  6. Add the Candy Cane Swirl: Quickly pour the whipped marshmallow mixture into the prepared pan and spread evenly with a spatula. While still warm, dot the top with red food coloring using droplets. Use a toothpick or skewer to gently swirl the color through the marshmallow for a candy cane effect.
  7. Set the Marshmallows: Allow the marshmallows to firm up by letting them sit at room temperature for at least 4 hours, or refrigerate for 2 hours.
  8. Cut and Coat: Dust your work surface with powdered sugar or cornstarch. Loosen the edges of the marshmallow slab with a butter knife, then invert it onto the surface. Cut into at least 16 pieces with a greased sharp knife to prevent sticking. Roll each marshmallow piece in powdered sugar or cornstarch, coating all sides thoroughly.
  9. Serve and Store: Serve immediately or store in an airtight container at room temperature to keep fresh.

Notes

  • Use a candy thermometer for accurate temperature to ensure proper marshmallow texture.
  • Make sure to grease your knife before slicing to prevent sticking.
  • Marshmallows can be stored in an airtight container for up to 2 weeks at room temperature.
  • Adjust red food coloring amount based on desired intensity of the swirl.
  • For a thicker peppermint flavor, you may add up to 1 ½ teaspoons of peppermint extract, but be cautious as too much can be overpowering.

Find it online: https://cookedbygrace.com/candy-cane-marshmallows-recipe/