Description

These Candy Cane Marshmallows are a festive and fluffy homemade treat featuring a subtle peppermint flavor swirled with vibrant red coloring, perfect for holiday gifting or holiday dessert tables. Made from gelatin, sugar, and corn syrup, they offer a delightful melt-in-your-mouth texture with a fun, colorful twist.

Ingredients

Scale

Gelatin Mixture

1 ⅓ cups water (divided)
3 envelopes unflavored, powdered gelatin (about 7 ½ teaspoons)

Syrup Mixture

1 ½ cups granulated sugar
1 cup light corn syrup
⅔ cup water

Flavoring and Color

1 teaspoon peppermint extract
¼ teaspoon kosher salt
1–2 teaspoons red food coloring

For Dusting

⅓ cup powdered sugar or cornstarch (for rolling)

Instructions

Prepare the Pan: Grease a 9×9-inch baking pan with cooking spray and set aside to prevent the marshmallows from sticking.
Bloom the Gelatin: In the bowl of a stand mixer, combine ⅔ cup cold water and sprinkle in the gelatin. Let it sit to bloom until it absorbs the water and becomes spongy, about 5 minutes.
Cook the Sugar Syrup: In a medium saucepan over medium-high heat, mix granulated sugar, corn syrup, and ⅔ cup water. Stir until sugar dissolves, then bring to a boil. Swirl occasionally and cook until the mixture reaches 240°F on a candy thermometer, approximately 10-12 minutes. Remove from heat immediately.
Combine Syrup and Gelatin: With the mixer on low speed, slowly and carefully pour the hot sugar syrup into the bloomed gelatin. Add peppermint extract and kosher salt while mixing.
Whip the Mixture: Gradually increase the mixer speed to high, whipping the mixture until it becomes stiff and white, about 10-12 minutes. The mixture should form stiff peaks that hold their shape momentarily.
Pour and Smooth: Quickly pour the marshmallow mixture into the prepared pan. Use a spatula to spread it evenly, smoothing the top.
Add Color Swirls: While the marshmallows are still warm, add droplets of red food coloring on top. Use a toothpick or skewer to swirl the color through the mixture for a festive candy cane effect.
Let Set: Allow the marshmallows to sit at room temperature for at least 4 hours or refrigerate for 2 hours to firm up properly.
Cut and Dust: Dust a work surface with powdered sugar or cornstarch. Run a butter knife along the edges of the pan to loosen the marshmallow, then invert it onto the dusted surface. Cut into at least 16 pieces with a sharp knife, spraying the knife with cooking spray if needed to prevent sticking.
Coat Pieces: Roll each marshmallow piece in powdered sugar or cornstarch to prevent sticking, then serve fresh.

Notes

Make sure to use a candy thermometer to reach the precise temperature of 240°F for the sugar syrup — this is critical for the right marshmallow texture.
Use fresh gelatin for the best bloom and fluffy consistency.
If you don’t have powdered sugar, cornstarch works equally well to dust and prevent sticking.
Red food coloring can be adjusted depending on how vibrant you want the swirls.
Store leftover marshmallows in an airtight container at room temperature for up to 1 week.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: Candy Cane Marshmallows, homemade marshmallows, peppermint marshmallows, holiday treats, festive candy, marshmallow recipe