Candy Cane Marshmallows

If you are a regular visitor to this blog you know I love making marshmallows! They’re fun, magical, scrumptious, and versatile, lending themselves to a variety of flavorings. With the holidays approaching, the addition of crushed candy canes add a festive touch. Not only do they provide texture and a nice bright color, they infuse the marshmallows with a tasty peppermint flavor. Delicious ┬áin a steamy mug of hot cocoa, or wrapped up in cellophane bags to give as gifts, these candy cane marshmallows are a special treat. You may just want to keep them all for yourself!







Candy Cane Marshmallows
4.5 from 2 reviews
Recipe type: Confection
  • About 25 2″ mini peppermint candy canes
  • 4-1/2 tsp. unflavored knox powdered gelatin
  • 1/2 cup cold water
  • 3/4 cup sugar
  • 1/2 cup light corn syrup, divided
  • 1/4 cup water
  • pinch salt
  • 2 tsp. vanilla extract
  • 3/4 cup confectioners sugar
  • 1/2 cup cornstarch
  1. Lightly coat an 8 x 8 baking pan with cooking spray
  2. In a small heatproof bowl, mix together the gelatin and 1/2 cup cold water
  3. Set aside for 5 minutes
  4. Into the bowl of an electric mixer fitted with a whisk attachment, add 1/4 cup corn syrup.
  5. Microwave the gelatin until completely melted, about 30 seconds and add it to the corn syrup in the mixer
  6. Set the mixer on the lowest setting and keep it running.
  7. In a medium saucepan over high heat, stir together the sugar, the remaining 1/4 cup of the corn syrup, 1/4 cup water, and salt
  8. Bring to a boil and attach a candy thermometer
  9. Boil until the temperature reaches 240F.
  10. Take off heat and very slowly pour it into the mixer bowl
  11. Increase the speed to medium and beat 5 minutes
  12. Increase the speed to medium high and beat another 5 minutes
  13. Beat on the highest setting for another 2 minutes, then beat in vanilla
  14. Quickly pour it into the prepared pan and smooth it evenly into the corners
  15. Mix confectioners sugar with cornstarch
  16. Sift a light layer of this coating over the top of the marshmallow and allow to set up for at least 6 hours in a cool, dry place
  17. Crush candy canes in a food processor
  18. Once the marshmallow has set, loosen it from the edges of the pan
  19. Invert onto a work surface dusted with the coating mixture
  20. Cut into whatever size pieces you like ( I use kitchen shears )
  21. Dip the sticky edges in crushed candy cane
  22. Store in a cool, dry place for up to a week.

Tips for success:
Use a candy thermometer
Set out your ingredients and tools in advance as the marshmallow sets up quickly and you need to act fast
Making marshmallows is sticky business but nothing a little hot water won’t clean up

8 Responses to “Candy Cane Marshmallows”

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  1. Festive fun indeed! I love your photographs and your instructions are easy to follow and well written. You’ve inspired me to roll other holiday baked goods in candy cane dust too.

  2. luciana says:

    Hi Kathy! Beautiful Candy Cane Marshmallows! I loved your photos! I have never made marshmallows, it’s sounds a wonderful recipe and I will have to give it a try!

  3. I’ve been wanting to make marshmallows for at least 2 years now… you recipe might actually be easy enough to follow :) They look beautiful too!

  4. i’ve yet to make homemade marshmallows… i think i have to start with these! :)

  5. Ashley says:

    Please note, I made candy cane dipped marshmallows earlier this week. Here’s a tip, don’t roll them in the candy cane until an hour or so before you use them. Otherwise, something weird happens to the candy canes. The stickiness of the marshmallows caused the candy canes to break down and get all sticky and melt into the marshmallow. They become so sticky and don’t look pretty any more. I also tried dipping the top in melted white chocolate and then sprinkling the candy canes on top. That helped a little.

    • Kathy says:

      Good point Ashley! They do have a tendency to break down if made too far in advance. I also like your idea of dipping them in chocolate first. Chocolate makes everything better.


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