So there’s a thing that’s happening. You’ve been hearing it, seeing it, smelling it, and now it’s time to taste it. It’s called the holidays -- get into it.
We’re making something for your awesome co-worker who totally deserves a “Thank You” for letting you borrow her pen all the time.
We’re making something for your favorite barista who really doesn’t want a gift card to the place where he works.
We’re making something for your neighbor that says, “Hey there Friend, I made you marshmallows.” (Also known as “fluffy-yumminess”, if you’re a five-year-old. And when it comes to marshmallows, I’m totally a five-year-old!)
I get really excited when I make marshmallows. They begin with a simple, clear syrup that puffs up into a big, sticky, white cloud.
We’re going to annihilate some peppermint candies by hitting them with the back of a spoon - smashing is fun. (Yep, five years old.) Food coloring is totally optional, but I like the candy-cane vibe it brings out. I used a tiny bit of gel food coloring which can be found at most cake decorating stores or here!
Marshmallows - ta-da! Maybe you’re thinking this situation could really use some chocolate. Friend, I like how you think...
Ganache thanks you for inviting him to your marshmallow party.
You made homemade vanilla candy cane marshmallows, aren’t you fancy?
P.S. If you think floating these marshmallows atop a cup of hot cocoa is a good idea you're right, it's a fantastic idea.
Candy Cane Marshmallows
recipe adapted from Alton Brown
- 3 packages unflavored gelatin
- 1 cup ice water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 teaspoons peppermint extract
- 1/2 cup confectioner’s sugar
- 1/2 cup crushed peppermint candies
- red food gel
- nonstick spray
- wooden skewer
- 1 cup dark chocolate, chopped (optional)
- paper candy sticks (optional)
Coat a 9x13 pan with nonstick spray and generally dust with confectioner’s sugar.
In the bowl of your stand mixer combine 1/2 cup ice water with gelatin.
In a small saucepan combine remaining water, granulated sugar, corn syrup, and salt. Cover and place over medium heat - cook for 3-4 minutes. Uncover and attach a candy thermometer. Cook for 7-8 minutes, until the syrup reaches 240 degrees F. Remove from heat.
Turn the mixer on low speed and pour the syrup into the gelatin mixture. Once all the syrup is added increase the speed to high. Beat for 13 minutes, until the mixture is very thick and fluffy. In the last minute of beating add extracts.
Pour the marshmallow into the prepared pan and dip the end of a skewer in red food gel. Swirl the color into the marshmallow and sprinkle the top with crushed candies and confectioner’s sugar.
Allow the marshmallow to sit for 3 hours before removing from the pan. Turn the marshmallow out unto a cutting board dusted with confectioner’s sugar and use a greased pizza cutter to cut into 1-inch squares. Once the marshmallows are cut dust all edges with remaining sugar and store in an airtight container. Enjoy!
Optional: Place marshmallows on candy sticks and dip in melted chocolate.