Candy Cane Marshmallows
Delightfully fluffy marshmallows infused with peppermint flavor and swirled with festive red, perfect for the holiday season.
Equipment
- Stand Mixer
- 9x9-inch Baking Pan
- Saucepan
- Candy thermometer
Ingredients
- 1 ⅓ cups Water (divided)
- 3 envelopes Unflavored, Powdered Gelatin (about 7 ½ teaspoons)
- 1 ½ cups Granulated Sugar
- 1 cup Light Corn Syrup
- 1 tsp Peppermint Extract
- ¼ tsp Kosher Salt
- 1-2 tsp Red Food Coloring
- ⅓ cup Powdered Sugar or Cornstarch (for rolling)
Instructions
- Grease a 9x9-inch baking pan with cooking spray and set aside.
- In a stand mixer bowl, combine ⅔ cup of cold water and sprinkle the powdered gelatin on top. Let it bloom for 5-10 minutes.
- In a medium saucepan, combine granulated sugar, light corn syrup, and the remaining ⅔ cup of water. Stir over medium-high heat until the sugar dissolves and the mixture reaches 240°F (firm ball stage).
- Once at temperature, remove from heat and slowly pour over the bloomed gelatin while the mixer is on low. Add in peppermint extract and salt.
- Increase mixer speed to high and whip for 10-12 minutes until stiff peaks form.
- Pour the marshmallow mixture into the prepared pan and spread evenly. Add droplets of red food coloring and swirl with a toothpick.
- Let set at room temperature for at least 4 hours or refrigerate for 2 hours.
- Once set, dust a work surface with powdered sugar or cornstarch, and turn out the marshmallow slab. Cut into pieces and roll in powdered sugar or cornstarch.
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Notes
Store in an airtight container at room temperature for up to a week.