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Homemade Candy Cane Marshmallows

Homemade Candy Cane Marshmallows
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These candy cane marshmallows are sweet, minty, puffs of clouds. With a little patience and time these homemade treats are worth the work! They make cute little Christmas gifts too!

Ingredients

Units Scale
  • 1 cup granulated sugar
  • 2 Tablespoons corn syrup
  • 2 pkg (7g each) unflavoured gelatine (or 4 1/2 teaspoons)
  • 2 large egg whites
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pure peppermint extract
  • approx 6–8 drops of red food colouring
  • 1/3 cup icing sugar (for dusting and coating marshmallows)

Instructions

  1. Line a 9×9 pan with parchment paper and dust the paper with icing sugar, set aside.
  2. In a medium-large saucepan bring granulated sugar, â…“ cup water and corn syrup to a boil on medium-high heat. Boil without stirring (you can brush down the sides of the pan with a pastry brush dipped in cold water if you need to). Boil until a candy thermometer reaches 260ËšF (125ËšC), or until hard-ball stage (when 1 teaspoon of the syrup dropped into cold water forms into a hard ball), approx. 12 minutes. Remove from heat.
  3. While syrup is boiling, in a small saucepan sprinkle gelatine over ½ cup of cold water, let stand for 5 minutes.Then over low heat, melt gelatine stirring until clear (3-5 minutes). Whisk into hot sugar syrup (be careful as mixture will bubble).
  4. In a stand mixer using the whisk attachment, whisk egg whites with salt until foamy and stiff. With the mixer running, gradually and very carefully pour gelatine mixture into egg whites. Beat on high until increased in volume and cool, about 10 minutes (feel the sides of the bowl to check temperature on mixture). Beat in peppermint.
  5. Immediately pour into prepared pan, scraping down the sides. Smooth the top of the marshmallow fluff. Drop 6-8 drops of red food colouring all over the top. Using a butter knife, slide the colouring through the fluff to create swirls.
  6. Dust the top with icing sugar. Let stand, uncovered for 6 hours or overnight (until firm).
  7. Remove pan and peel parchment paper back. Using a sharp large knife slice into squares (you may need to grease the knife or keep cleaning it as you go).
  8. In a ziplock bag, add the rest of the icing sugar. Add one marshmallow in the bag at a time and shake to cover the entire marshmallow. Place marshmallow on a piece of parchment paper and repeat with the rest of the marshmallows, leaving one inch between. Let set another hour until all sides have dried.

Notes

For storing, store in an air tight container, making sure marshmallows don’t touch (if they are not set they will stick together).
If you find your marshmallows are damp, put them back into your ziplock bag with icing sugar and re-coat.
You can freeze marshmallows in an air-tight container for up to 2 months.

Nutrition

Find it online: https://bakingforfriends.com/homemade-candy-cane-marshmallows/

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