New This Month

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.

  • Yield: Makes sixteen 2-inch squares

Photography: Lisa Hubbard

Source: Martha Stewart Living, December 2004


  • Vegetable-oil cooking spray
  • 2 cups sugar
  • 1 tablespoon light corn syrup
  • 4 packages (1/4 ounce each) unflavored gelatin
  • 3/4 teaspoon peppermint extract
  • 2 large egg whites
  • 2 teaspoons red food coloring


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Reviews Add a comment

  • Donna Dew
    24 DEC, 2012
    This marshmallow recipe is very tasty, light and makes colorful gifts. Douse in powder sugar to keep the pieces from sticking. Try one teaspoon of extract to boost the flavor, don't forget to dip some in chocolate, yum. Make sure to seal in a tin or plastic container.
  • Margaret Smith
    19 DEC, 2012
    This recipe was surprisingly easy for me! I love marshmallows and was so happy when I found this recipe! I put them into my holiday cookie baskets. The key to cutting the marshmallows is to use scissors.
  • Tiffany O Neil
    17 DEC, 2012
    I just made these and this is one of those things that makes me you feel so proud of yourself. They are not difficult but just rare enough to make you go, " I made this??" I cannot wait to cut them into servings and give them with my holiday baskets. I totally cleanout the bowl hehe.
  • mamaduck27
    11 DEC, 2012
    These came out beautiful! They are a little fluffier than the recipe I normally use that has no egg whites. The only thing I would change would be to add a little bit of salt to really open up the flavor... they were a skosh bland.
  • Joyou5
    10 DEC, 2012
    This is SO good! Couple of things. I used the 8 inch pan like Martha said - I would use a 9x13 if I did it again. They were so fat and the red colouring didn't go all the way through. Also let them sit on the counter over night. I didn't and I definitely think they would have been less sticky if I had. Thanks to the other reviews who helped me not flop this recipe!
  • Shirley Masters Cornell
    9 DEC, 2012
    are there special special storing instructions? Mine melted after they set.
  • MamaQuilter
    22 DEC, 2011
    They turned out great. Had no problems. Followed PastryPimps suggestions. These are awesome! So Far everyone I have given them to has been amazed. Thanks Martha.
  • agreene30
    16 DEC, 2011
    to the reviewer that suggested that the Vanilla Marshmallow recipe was easier and very similar...not true. I made one batch of each last night and they are not even comparable. This recipe while slightly more involved yields a FAR superior product. Use this recipe! It is worth the effort.
  • lynniemilano
    14 DEC, 2011
    Made these today for the first time and they turned out great! I used a jelly roll pan as I wanted mini marshmallows rather than big ones and cooked to 250° (meant to cook to 240° but stepped away and came back a minute too late!) I tried "pulsing" the color in with the mixer but got a mostly pink batch - next time I'll swirl the color in by hand before pouring the batter into the pan. Powdered sugar stopped all sticking. Will give these as xmas teacher gifts - yummy!
  • toohotmama
    12 DEC, 2011
    This recipe is confusing and unnecessary. Follow Martha's recipe for Vanilla Marshmallows-- easier to dissolve the gelatin, no need for a thermometer and NO EGG. I have made that recipe at least 20 times and it is always amazing. I use a 13x9 pan lined with plastic wrap sprayed with Pam. Let them sit overnight, then turn them onto a cutting board dusted with powdered sugar. Use a sharp knife sprayed with Pam and immediately dunk the cubes into a bowl of powdered sugar. EASY.