Food & Cooking Recipes Holidays & Events Christmas Recipes Homemade Candy-Cane Marshmallows 3.7 (487) Make these mint marshmallows to float in a mug of hot chocolate or to gift for a holiday treat. Close Credit: Lisa Hubbard Prep Time: 25 mins Cook Time: 20 mins Total Time: 3 hrs 45 mins Servings: 16 Jump to recipe Our mint marshmallows make a picture-perfect topper for a mug of hot cocoa. These gorgeous fluffy, red-swirled confections are easier to make than you may think. They only require a few simple ingredients, sugar, egg whites, gelatin, and corn syrup and are flavored with a touch of peppermint extract. Their candy-cane look comes swirling drops of red food coloring into the marshmallow mixture before they’re left to set up. They’re ultra giftable, especially when divided among clear gift bags and tied with a ribbon. And, they're delicious to eat on their own or incorporated into another treat—winter s’mores, anyone? These minty marshmallows definitely deserve a spot in your holiday project lineup. 39 Homemade Food Gifts That Beat Store-Bought Presents Every Time Equipment for Candy-Cane Marshmallows Candy thermometer: You'll need a candy thermometer to cook the sugar mixture to the appropriate temperature, which is key for ensuring the marshmallows set up properly. You can use an instant-read thermometer instead, just be sure it's not touching the bottom of the pot when you're checking the temperature. Electric mixer: An electric mixer is crucial for beating the egg whites to stiff peaks and then beating in the gelatin-sugar mixture until thick and velvety. While it's possible to do this with a hand-mixer, it will take between 15 and 20 minutes, so we recommend using a stand-mixer if possible. Square baking pan: You'll pour the marshmallow mixture into an eight-inch square baking pan (glass and metal work equally well here). In a pinch, you can divide the mixture between two loaf pans. Toothpick or wooden skewer: A toothpick or wooden skewer is used to swirl the red food coloring into the marshmallow mixture to give it its candy-cane-like appearance. You can use the tip of a knife in a pinch, but you may not get the as much fine detail as you would with a toothpick. Tip It's easier to separate egg whites when they're cold from the fridge, but room temperature whites whip up into stiffer peaks. If time allows, let the separated whites sit for 15 to 20 minutes before beating, or place them in a small bowl within a slightly larger bowl of warm water for five minutes. Directions Prepare pan: Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Cook sugar mixture: 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°F on a candy thermometer. Bloom gelatin, then warm gently to dissolve; add extract: 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; incorporate gelatin-sugar mixture: 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. Transfer to pan; swirl in food coloring: 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 set before cutting into squares: Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares. Rather than using a knife to cut the marshmallows, try using lightly oiled kitchen shears. Storing Store marshmallows in a parchment-lined, airtight container in a cool, dry place for up to three weeks. To keep them from sticking to one another, lightly dust them in confectioners' sugar before storing. 5 More Marshmallow Recipes to Try: Homemade Marshmallows Vanilla Marshmallows Marshmallow Snowflakes Marshmallow Fudge Toasted Marshmallow Cupcakes Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.