Introduction

Candy Cane Marshmallows bring a festive twist to a classic treat with their peppermint flavor and cheerful red swirls. Perfect for holiday gatherings or cozy evenings, these handmade marshmallows are soft, fluffy, and delightfully sweet.

A dark metal tray holds about a dozen square marshmallows with bright red and white swirled patterns, arranged on white parchment paper. The marshmallows are fluffy with red swirls creating a candy cane-like effect on their soft, powdered surfaces. In the top right corner of the tray, a small white bowl filled with powdered sugar is placed, with a silver spoon resting inside. Red and white candy canes are scattered around the tray, adding pops of color. Surrounding the tray are festive wooden snowflake ornaments, red ribbon, red jingle bells, and a string of wooden beads, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 teaspoon peppermint extract
¼ teaspoon kosher salt
1-2 teaspoons red food coloring
⅓ cup powdered sugar or cornstarch (for rolling)

Instructions

Step 1: Grease a 9×9-inch baking pan with cooking spray and set aside.
Step 2: In the bowl of a stand mixer, add ⅔ cup cold water. Sprinkle gelatin over the water and let it bloom.
Step 3: In a medium saucepan over medium-high heat, combine granulated sugar, corn syrup, and the remaining ⅔ cup water. Stir until the sugar dissolves. Bring to a boil, swirling occasionally, and cook until the mixture reaches 240°F on a candy thermometer, about 10-12 minutes. Remove from heat immediately.
Step 4: With the mixer on low speed, slowly and carefully pour the hot sugar mixture into the gelatin. Add the peppermint extract and salt.
Step 5: Gradually increase the mixer speed to high and whip until stiff and white, about 10-12 minutes. Stiff peaks should form that take a few seconds before falling back into the mixture.
Step 6: Quickly pour the marshmallow mixture into the prepared pan and spread evenly with a spatula.
Step 7: While still warm, add droplets of red food coloring on top. Use a toothpick or skewer to swirl the color through the marshmallow.
Step 8: Let the marshmallows set at room temperature for at least 4 hours or refrigerate for 2 hours until firm.
Step 9: Dust a work surface with powdered sugar or cornstarch. Use a butter knife to loosen the edges, then invert the marshmallow slab. Cut into at least 16 pieces with a sharp knife, spraying it with cooking spray if needed to prevent sticking.
Step 10: Roll each marshmallow in powdered sugar or cornstarch to prevent sticking before serving.

Tips & Variations

For a stronger peppermint flavor, add an extra ½ teaspoon of peppermint extract.
Use gel or paste food coloring for more vibrant swirls without adding extra liquid.
Try swirling in green food coloring along with red for a more festive, candy cane look.

Storage

Store marshmallows in an airtight container at room temperature for up to 2 weeks. To keep them from sticking, layer them between sheets of parchment paper. If they get sticky, dust with powdered sugar before serving. There’s no need to refrigerate, but if you do, allow marshmallows to reach room temperature before enjoying.

How to Serve

The image shows a close-up of several square marshmallows stacked on a shiny silver tray, each piece swirled with bright red and white patterns on top and sides. The marshmallows are fluffy and dusted lightly with powdered sugar, giving them a soft texture. In the background, there are a few candy canes blurred out on a white marbled surface, adding a festive touch. The silver tray contrasts with the soft marshmallows, making the reds and whites stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these marshmallows without a stand mixer?

While a stand mixer makes whipping easier, you can use a hand mixer or whisk, though it will require more time and effort to reach stiff peaks.

What if I don’t have a candy thermometer?

A candy thermometer helps ensure the sugar reaches the right temperature for texture. Without one, boil the sugar mixture until it reaches a soft ball stage, which is when a drop of syrup forms a soft, pliable ball in cold water.