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 in 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! 
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| Candy Cane Marshmallows |
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Recipe type: Confection
Ingredients
- 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
Instructions
- Lightly coat an 8 x 8 baking pan with cooking spray
- In a small heatproof bowl, mix together the gelatin and 1/2 cup cold water
- Set aside for 5 minutes
- Into the bowl of an electric mixer fitted with a whisk attachment, add 1/4 cup corn syrup.
- Microwave the gelatin until completely melted, about 30 seconds and add it to the corn syrup in the mixer
- Set the mixer on the lowest setting and keep it running.
- 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
- Bring to a boil and attach a candy thermometer
- Boil until the temperature reaches 240F.
- Take off heat and very slowly pour it into the mixer bowl
- Increase the speed to medium and beat 5 minutes
- Increase the speed to medium high and beat another 5 minutes
- Beat on the highest setting for another 2 minutes, then beat in vanilla
- Quickly pour it into the prepared pan and smooth it evenly into the corners
- Mix confectioners sugar with cornstarch
- 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
- Crush candy canes in a food processor
- Once the marshmallow has set, loosen it from the edges of the pan
- Invert onto a work surface dusted with the coating mixture
- Cut into whatever size pieces you like ( I use kitchen shears )
- Dip the sticky edges in crushed candy cane
- Store in a cool, dry place for up to a week.
Notes
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
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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.
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!
They are so much fun to make! I have no doubt that yours will be very beautiful.
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!
i’ve yet to make homemade marshmallows… i think i have to start with these!
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.
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.