easy candy cane marshmallows
I’m always in awe of homemade marshmallows when I see them in bakeries. So fresh and fluffy looking, cut in perfect little cubes. I’ve never attempted to make them because I assumed you needed a lot of special equipment and ingredients. SO WRONG. They’re super simple and I made these with ingredients I already had in my pantry. With no special tools. Not even a candy thermometer. And they were so much fun to make, especially cutting them into the perfect jiggly little cubes of goodness. These make a great last-minute holiday or hostess gift (if you need more ideas, see my guide here).

I didn’t have any candy canes on hand when I made these, but if I had, I would’ve crushed them and used them as a topping before dredging. You can also use this recipe as a base to flavor and color your marshmallows however you want using different extracts and food colors.

easy candy cane marshmallows
Prep time
Cook time
Total time
Easy homemade candy cane marshmallows. The perfect last-minute holiday or hostess gift!
Recipe type: Dessert
Cuisine: American
Serves: 15 servings
  • ¾ cup water
  • 3 (.25 ounce) packages unflavored gelatin
  • ⅔ cup corn syrup
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon peppermint extract
  • ¼ cup cornstarch
  • ¼ cup confectioners' sugar
  • Red food coloring
  • Vegetable oil cooking spray
  1. Line a 9 inch square baking dish with parchment paper or plastic wrap. Coat generously with cooking spray.
  2. Place ½ cup of warm water in the bowl of an electric mixer, and sprinkle gelatin on top.
  3. While gelatin is soaking, combine ¼ cup of water, corn syrup, and sugar in a medium saucepan, and bring to a boil over medium heat. Once beginning to boil, turn heat up to high and boil for exactly one minute.
  4. Pour the hot sugar mixture into the mixing bowl and beat on high for 11-13 minutes (using whisk attachment), until the mixture is fluffy and forms stiff peaks (should be opaque and resemble marshmallow fluff). Add vanilla and peppermint extracts, and beat just until blended.
  5. Pour the mixture into the prepared baking dish, and gently shake side-to-side until marshmallow is distributed evenly.
  6. Place drops of food coloring about every 1-2" and use a toothpick or tip of a knife to create swirls over the surface of the marshmallow.
  7. Allow the marshmallow to rest for 4 hours or overnight. It should be solidified but still sticky to the touch.
  8. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.


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