Ingredients for Candy Cane Marshmallows
- Cooking spray
- 1 ½ cups granulated sugar
- ¾ cup light corn syrup
- Unflavored Gelatin
- 1 teaspoon peppermint extract
- 3 large egg whites, at room temperature
- Red food coloring gel or paste (to taste)
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How to Make Candy Cane Marshmallows
- Lightly grease an 8x8 inch baking pan. Line the bottom with parchment paper, leaving an overhang on two sides to lift the finished marshmallows out easily. Grease the parchment paper as well.
- In a medium saucepan, combine 1 ½ cups granulated sugar, ¾ cup light corn syrup, and 1 cup of water.
- Cook over medium heat, stirring constantly, until the sugar is completely dissolved.
- Stop stirring. Bring the mixture to a rolling boil. Increase the heat to medium-high.
- Clip a candy thermometer to the side of the pan and continue to cook, without stirring, until the mixture reaches 260°F (127°C).
- In a separate heatproof bowl, sprinkle 3 packets (or 3 tablespoons) of unflavored gelatin over ¾ cup of water. Let stand for 5 minutes to bloom.
- Place the bowl over a pan of simmering water (double boiler method) and whisk constantly until the gelatin is completely dissolved.
- Remove the gelatin mixture from the heat and stir in 1 teaspoon of peppermint extract.
- In a clean, grease-free bowl, beat the 3 large egg whites with an electric mixer until stiff, glossy peaks form.
- Gradually whisk the hot sugar syrup into the gelatin mixture until fully combined.
- With the mixer on low speed, slowly add the gelatin mixture to the stiff egg whites, mixing until just combined. Do not overmix.
- Increase the mixer speed to high and beat for 12-15 minutes, or until the mixture is very thick, glossy, and holds a peak when the beaters are lifted.
- Gently swirl in red food coloring to your desired intensity.
- Carefully pour the marshmallow mixture into the prepared pan and spread evenly.
- Let stand at room temperature, uncovered, overnight, or until completely set (at least 6 hours).
- Once set, lift the marshmallows from the pan using the parchment paper overhang. Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
81g
Fat
0g
Carbs
6g
