Is it really the last day of November!? Still so much to do before Christmas!  I have several “homemade” projects going right now for holiday gift giving.  This year I’m trying a couple of new things.  I saw a photo of Martha Stewarts candycane marshmallows and they were so pretty I decided I wanted to try making them but when I read the reviews for the recipe it appeared that some people had a few problems so I did a google search for another recipe. There are a lot of homemade marshmallow recipes posted online.  I decided on this particular one because it said “easy” and the reviews were also good and guess what, they are easy to make! However, they do take some time.  These are also very tasty. Would be fun to do with the kiddos.  I plan to package these up with a homemade hot cocoa mix for gift giving.  This recipe comes from

NOTE: I made these in a 13 x 9 glass baking dish and cut them into smaller cubes


  • Butter for greasing
  • 1/3 cup powdered sugar
  • 2 1/2 tablespoons unflavored gelatin (3 envelopes)
  • 1/2 cup cold water
  • 1 1/2 cups granulated sugar
  • 1 cup corn syrup
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1 teaspoon pure peppermint extract
  • 8 to10 drops red food color
  • 1 Generously grease bottom and sides of 11×7-inch (2-quart) glass baking dish with butter; dust with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
  • 2 In 2-quart saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.
  • 3 Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Pour into baking dish, patting lightly with wet hands. Drop food color randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Let stand uncovered at least 8 hours or overnight.
  • 4 Dust cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.

10 Fitch, your romantic escape in NY states beautiful Finger Lakes region.

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