Food & Cooking Recipes Holidays & Events Christmas Recipes Homemade Candy-Cane Marshmallows 3.1 (770) 73 Reviews Make your own minty marshmallows to float in a mug of hot chocolate—or to enjoy for a wintry treat. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 15, 2024 Rate PRINT Share Trending Videos Close this video player Photo: Lisa Hubbard Yield: 16 2-inch squares 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. Ingredients Vegetable-oil cooking spray 2 cups sugar 1 tablespoon light corn syrup 4 packages (¼ ounce each) unflavored gelatin ¾ teaspoon peppermint extract 2 large egg whites 2 teaspoons red food coloring Directions 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. Originally appeared: Martha Stewart Living, December 2004 Rate It PRINT