Indulge your sweet tooth with a festive twist by making your very own Peppermint Candy Cane Marshmallows! These fluffy, melt-in-your-mouth delights are not only a treat for your taste buds but also a visual feast, perfect for holiday gatherings or cozy nights in. Imagine the delightful aroma of peppermint wafting through your kitchen as you whip up these homemade confections, each topped with a sprinkle of crushed candy canes for that extra holiday cheer. Ready to impress your friends and family with a deliciously fun recipe that’s easier than you think? Let’s dive into the sweet world of marshmallow-making!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 36 marshmallows
Ingredients
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 tablespoon unflavored gelatin
- 1 teaspoon peppermint extract
- 1/2 cup powdered sugar (for dusting)
- Crushed candy canes (for topping)
Instructions
- Line a 9x9 inch baking pan with parchment paper, generously coating the paper with non-stick cooking spray.
- In a small bowl, sprinkle unflavored gelatin over 1/4 cup cold water and let it sit to bloom for 5 minutes.
- In a medium heavy-bottomed saucepan, combine granulated sugar, corn syrup, and remaining water. Heat over medium-high heat, stirring until sugar dissolves completely.
- Stop stirring and allow mixture to reach 240°F (soft-ball stage) using a candy thermometer, which takes approximately 10-12 minutes.
- Remove syrup from heat and immediately pour into stand mixer bowl with bloomed gelatin.
- Using whisk attachment, beat mixture on high speed for 10-12 minutes until it becomes thick, white, and fluffy.
- Add peppermint extract during the last minute of mixing, ensuring even distribution.
- Quickly transfer marshmallow mixture to prepared pan, smoothing top with a spatula sprayed with non-stick cooking spray.
- Sprinkle crushed candy canes over the surface, gently pressing them into marshmallow layer.
- Allow marshmallows to set at room temperature for 4-6 hours or overnight.
- Dust a cutting board with powdered sugar, then invert marshmallow slab onto it.
- Cut marshmallows into 1-inch squares using a sharp knife dusted with powdered sugar.
- Roll marshmallow edges in additional powdered sugar to prevent sticking.
- Store in an airtight container at room temperature for up to one week.
Tips
- Prep Your Workspace: Before you start, make sure to have all your ingredients measured and your baking pan lined. This will help streamline the process and keep things organized.
- Perfect the Temperature: Use a reliable candy thermometer to ensure your sugar mixture reaches exactly 240°F. This is crucial for achieving the right texture in your marshmallows.
- Whip It Good: When mixing the marshmallow mixture, don’t rush the whisking process! Beating it for the full 10-12 minutes is key to achieving that light and fluffy consistency.
- Don’t Skip the Dusting: Dusting the cutting board and marshmallows with powdered sugar is essential to prevent sticking. It also adds an extra touch of sweetness!
- Experiment with Flavors: While peppermint is a classic, feel free to experiment with other extracts like vanilla or almond for a unique twist on your marshmallows.
- Storage Matters: Keep your marshmallows in an airtight container to maintain their freshness. They’ll stay delicious for up to a week—if they last that long!
Nutrition Facts
Calories: 50kcal
Carbohydrates: 13g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
