CANDY-CANE MARSHMALLOWS
Give out homemade treats that are great in hot cocoa -- or straight from the bag. Peppermint marshmallows are easy to make; they get their red swirl from a quick marbleizing technique.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes sixteen 2-inch squares
Number Of Ingredients 7
Steps:
- 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 electricmixer fitted with the whisk attachmentuntil stiff (but not dry) peaks form.Whisk gelatin mixture into sugar mixture;with mixer running, gradually addto egg whites. Mix on high speed untilvery 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.
CANDY CANE MARSHMALLOWS
Make and share this Candy Cane Marshmallows recipe from Food.com.
Provided by Concrete Gardener
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Coat an 8-inch square pan with spray, line the bottom with parchment paper.
- Coat parchment with spray and set pan aside.
- Put sugar, corn syrup and 3/4 cup water in small saucepan.
- Cook over medium heat, stirring, until sugar is dissolved.
- Stop stirring, let mix come to a boil.
- Raise heat to medium high.
- Cook until mix registers 260 degrees on a candy thermometer.
- Sprinkle gelatin over 3/4 cup water, let stand 5 minutes.
- Set bowl over pan of simmering water, whisking constantly until dissolved.
- Stir in peppermint extract after removed from heat.
- Beat egg whites until stiff peaks form.
- Whisk gelatin into sugar mix.
- Add egg.
- Mix on high until very thick, about 12-15 minutes.
- Pour into lined pan and swirl with red food coloring.
- Let stand overnight and cut into squares.
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.
Provided by heatherhopecs
Categories Candy
Time 40m
Yield 16 squares, 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 436.9, Fat 0.1, Sodium 45.6, Carbohydrate 104.4, Sugar 101.5, Protein 7.8
CANDY CANE PIE
When my college roommate first made this pie, I couldn't get enough! Using a store-bought crust helps save time when you're in the midst of the holidays. -Charlotte Stewart, Mesa, Arizona
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat. , Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream. , Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.
Nutrition Facts :
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- With the mixer on low, slowly pour the syrup into the gelatin. Raise the mixer speed to high and whip until mixture is thick and glossy, about 15 minutes. Add vanilla, candy cane and mix well.
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