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Candy Cane Marshmallows: A Festive Holiday Treat

The scent of peppermint always takes me back to my childhood Christmases. I remember sneaking candy canes from the tree when no one was looking, the sharp, sweet flavor a forbidden delight. This recipe for Candy Cane Marshmallows perfectly captures that nostalgic feeling, blending the airy sweetness of homemade marshmallows with the refreshing coolness of peppermint. They’re not just a treat; they’re a miniature edible snowdrift of holiday cheer, perfect for sharing (or, let’s be honest, hoarding) throughout December.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes (plus overnight setting)
Servings: Variable, approximately 20-25 marshmallows
Yield: 1 8-inch square pan
Dietary Type: Gluten-Free

Ingredients

Cooking spray
2 cups sugar
1 tablespoon corn syrup
4 (1/4 ounce) packages unflavored gelatin
¾ teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring

Equipment Needed

8-inch square pan
Parchment paper
Small saucepan
Candy thermometer
Mixing bowls
Electric mixer (stand or hand-held)
Whisk

Instructions

First, prepare your pan. Coat an 8-inch square pan generously with cooking spray. Then, line the bottom with parchment paper, leaving an overhang on two sides for easy removal later. Coat the parchment paper with cooking spray as well. This will ensure the marshmallows release cleanly. Set the prepared pan aside.
In a small saucepan, combine the 2 cups sugar, 1 tablespoon corn syrup, and ¾ cup water.
Cook the mixture over medium heat, stirring constantly until the sugar is completely dissolved. It’s crucial to ensure no sugar granules remain, as they can affect the final texture of the marshmallows.
Once the sugar is dissolved, stop stirring. Let the mixture come to a boil.
Raise the heat to medium-high and cook the syrup until it reaches 260 degrees Fahrenheit (127 degrees Celsius) on a candy thermometer. This is the “hard ball” stage, and achieving the correct temperature is vital for the marshmallow’s structure. Keep a close eye on the thermometer, as the temperature can rise quickly at the end.
While the sugar syrup is cooking, prepare the gelatin. In a separate bowl, sprinkle the 4 packages of unflavored gelatin over ¾ cup water. Let it stand for 5 minutes to soften and “bloom.” This allows the gelatin to properly dissolve and create a smooth texture.
After the gelatin has bloomed, set the bowl over a pan of simmering water (creating a double boiler). Whisk constantly until the gelatin is completely dissolved and the mixture is clear. This usually takes a few minutes. Take care not to overheat the gelatin, as this can reduce its gelling power.
Remove the gelatin mixture from the heat and stir in the ¾ teaspoon peppermint extract. The peppermint extract will add that classic candy cane flavor.
In a separate, clean bowl, beat the 2 large egg whites with an electric mixer until stiff peaks form. This step is crucial for creating the light and airy texture of the marshmallows. Make sure your bowl and beaters are completely clean and free of any grease, as this can prevent the egg whites from whipping properly.
Once the sugar syrup reaches 260 degrees F, immediately remove it from the heat. Whisk the dissolved gelatin mixture into the hot sugar syrup. Be careful, as the mixture will be very hot.
Gradually add the hot sugar syrup and gelatin mixture to the beaten egg whites while continuing to mix on high speed. Be careful as the hot syrup may splash.
Mix on high speed until the mixture is very thick and glossy, about 12-15 minutes. The mixture will increase significantly in volume and become noticeably stiffer. This long mixing time is essential for incorporating air and creating the marshmallow’s signature fluffy texture.
Pour the marshmallow mixture into the prepared pan.
Use a skewer or knife to swirl in the 2 teaspoons of red food coloring, creating a candy cane stripe effect. Be careful not to overmix, as you want to maintain distinct stripes.
Let the marshmallows stand uncovered at room temperature overnight to set completely. This allows the gelatin to fully solidify and create a firm, sliceable texture.
The next day, lift the marshmallows out of the pan using the parchment paper overhang. Place the slab on a cutting board.
Cut the marshmallows into squares using a sharp knife. You can dust the knife with powdered sugar or cornstarch to prevent sticking.

Expert Tips & Tricks

To prevent the marshmallows from sticking together, toss the cut squares in a mixture of powdered sugar and cornstarch.
For a stronger peppermint flavor, you can add a few drops of peppermint oil in addition to the peppermint extract. Be careful, though, as peppermint oil is very potent.
If you don’t have a candy thermometer, you can test the sugar syrup by dropping a small amount into a bowl of ice water. If it forms a hard, brittle ball, it’s ready.
If your marshmallows don’t set properly, it could be due to undercooking the sugar syrup or using old gelatin.

Serving & Storage Suggestions

Serve these Candy Cane Marshmallows as a festive treat on their own, or use them to top hot chocolate for an extra dose of holiday cheer. They also make a delightful addition to dessert platters.

Store the marshmallows in an airtight container at room temperature. They will last for about a week. You can also freeze them for longer storage, up to 2-3 months. Thaw them at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	87 kcal	4%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	8.5mg	0%
Total Carbohydrate	20.8g	8%
Dietary Fiber	0g	0%
Sugars	20.2g	40%
Protein	1.6g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vanilla Marshmallows: Omit the peppermint extract and red food coloring. Add 1 teaspoon of vanilla extract instead.
Chocolate Marshmallows: Add ¼ cup of unsweetened cocoa powder to the sugar mixture.
Vegan Marshmallows: Substitute the gelatin with a vegan gelatin alternative like agar-agar. You’ll need to research the proper agar-agar to water ratio for marshmallow consistency. Note that the egg whites will also need to be substituted. Aquafaba (chickpea brine) whipped to stiff peaks can work.
Different Extracts: Experiment with other extracts like almond, orange, or raspberry for different flavor profiles.

FAQs (Frequently Asked Questions)

Q: Why are my marshmallows sticky?
A: Marshmallows can be sticky if they haven’t set completely or if the humidity is high. Tossing them in a mixture of powdered sugar and cornstarch will help.

Q: Can I use a different size pan?
A: Yes, but the thickness of the marshmallows will vary. If you use a larger pan, the marshmallows will be thinner, and vice versa. You may need to adjust the setting time accordingly.

Q: What if I don’t have peppermint extract?
A: You can use peppermint oil, but use it sparingly as it is more concentrated. Alternatively, you can infuse the sugar syrup with peppermint tea bags during the cooking process. Remove the tea bags before reaching the final temperature.

Q: Can I use honey instead of corn syrup?
A: While you can substitute honey, it will change the flavor and texture of the marshmallows. The corn syrup helps prevent crystallization and creates a smoother consistency.

Q: My marshmallows are too hard. What did I do wrong?
A: Overcooking the sugar syrup can result in hard marshmallows. Make sure to use a candy thermometer and remove the syrup from the heat as soon as it reaches 260 degrees Fahrenheit.

Final Thoughts

These Candy Cane Marshmallows are more than just a recipe; they’re an invitation to embrace the joy and magic of the holiday season. They’re perfect for gifting, sharing, or simply indulging in a little sweetness yourself. So, gather your ingredients, put on some festive music, and get ready to create a batch of these delightful treats. And don’t forget to share your creations with me – I’d love to see your candy cane masterpieces!

Candy Cane Marshmallows Recipe