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.
Give marshmallows a try… you may never buy a bag again.
Like making candy? Try some of my other favorites:
Candy Cane Marshmallows
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Allow to dry uncovered at room temperature overnight.
- 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.
