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16 – 32 servings


0 hours 10 mins


0 hours 20 mins


24 hours 30 mins


3 packages unflavored gelatin
1-½ cups of granulated sugar
1-cup light corn syrup
½ Tsp. salt
1 Tsp. Peppermint extract
2-4 drops of Red food coloring
Confectioners’ sugar


1) Line an 8 x 12 inch non metal pan with parchment paper and let the paper hang over the sides for easy lifting when the marshmallows are done.

2) Combine the gelatin and ½ cup of cold water in the bowl of a standing mixer fitted with the whisk attachment and allow to sit while you make the syrup.

3) Make the syrup. Combine the sugar, corn syrup, salt and ½ cup water in a small saucepan and cook on medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.

4) With the mixer on low speed, slowly pour the syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick. That should take about 15 minutes. Add the peppermint extract and mix thoroughly.

5) Put the marshmallow mix on top of the parchment paper prepared pan.  Add a couple of drops of the red food coloring around the top.  Using a toothpick or skewer, swirl it into the marshmallow to create a red swirl throughout the top. Smooth the top of the mixture with damp hands.

6) Allow to dry uncovered at room temperature overnight.

7) Remove the marshmallow square from the pan and cut into individual squares. 1-2 inch squares will determine the amount you get.  Roll the cut sides of the marshmallows in the confectioner’s sugar. You can store these at room temperature or pack them up as gifts.

NOTES:  These are my Christmas marshmallows!  Does anything beat candy canes swirled into hot chocolate?  Now, imagine topping your hot cocoa with a big, fluffy candy cane marshmallow and presto…you know how this recipe came to be.  Making them is a piece of cake too.

Remember to be careful when making the syrup, it gets very hot and make sure you bring it to temperature.  You definitely need a candy thermometer to get the temperature right.  You can’t just “cook for 10 minutes” and hope you are there.  Invest in a good thermometer and you’ll use it over and over again when making candy.

I always get asked the same questions when I make marshmallows.  I’ll try to answer them here.

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Yes, it absolutely does. You want the temperature exactly at 240 degrees and you must measure that with a candy thermometer. When making candy, it is all about that temperature. So be patient and wait for the temperature to hit 240 and then immediately take off the heat to finish.

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Yes and this recipe shows you exactly how to do that.

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You can make as many batches of this recipe as you like but I wouldn’t double the recipe and try to make it in one batch.

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Absolutely. This candy cane marshmallow recipe is the perfect example. This peppermint flavored treat is perfect for the holidays. You may want to try my Toasted Coconut Marshmallows and my Raspberry Flavored Marshmallows too.

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Yes, you can. Simply put them into freezer bags and pop them in the freezer. Be sure to squeeze out the air in each baggie and I’d label them with a date. They should last about 3-4 months. They don’t lose flavor and they taste pretty much the same as fresh ones. Just bring them to room temperature and enjoy.

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No. Because you are dusting them with confectioner’s sugar they shouldn’t stick. However, to take extra care, add a little more confectioner’s sugar in each baggie and shake it before sealing and freezing.

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It’s not so much that they “go bad” but rather can start getting hard and lose some of their flavor. If you are making these, keep them covered and sealed in baggies (squeeze the air out) and consumer within a week. Otherwise, freeze them for a longer shelf life.

Give marshmallows a try… you may never buy a bag again.

Like making candy?  Try some of my other favorites:

Sunflower Seed Brittle

Dark Chocolate Macadamia Nut Fudge

Swirling Chocolate Peppermint Bark