Candy Cane Marshmallows

"Got this idea from Martha Stewart Living... seemed like a good idea for a platter, box, or bag of homemade Christmas treats."
 
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Ready In:
40mins
Ingredients:
7
Yields:
16 squares
Serves:
4
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ingredients

  • vegetable-oil cooking spray
  • 2 cups sugar
  • 1 tablespoon light corn syrup
  • 4 (1/4 ounce) packages unflavored gelatin
  • 34 teaspoon peppermint extract
  • 2 large egg whites
  • 2 teaspoons red food coloring
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directions

  • Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
  • Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
  • Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
  • Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

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