Serves about 60. Slightly adapted from Betty Crocker.
Prep time: 20 minutes
Cook time: 30+ minutes
Chill time: 8 hours
- 1 1/2 envelopes unflavored gelatin
- 1/2 cup cold water
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 1/2 cup homemade cane sugar syrup (see recipe below)
- 1/2 cup water
- 2 1/2 tablespoons powered sugar
- Red food dye
- About 1/2 teaspoon peppermint extract
- 2 – 3 tablespoons crushed candy canes for garnish
- Line a standard size baking dish with parchment paper and dust with a bit of powdered sugar. Set aside.
- In the bowl of a stand mixer, mix the gelatin and cold water together. Let the mixture sit until it softens, about 10 minutes.
- In a medium size saucepan, heat the sugar, cane sugar syrup and remaining water. Bring the mixture to a rapid boil and then reduce to a simmer. Simmer for about 30 minutes or until the candy registers at precisely 240 degrees F on a candy thermometer. This is KEY, otherwise the marshmallows will not set.
- Gradually pour the syrup into the gelatin mixture and beat on slow/medium speed until all incorporated. Keep beating until the mixture is thick and fluffy, much like a marshmallow fluff or cream. Don’t worry if this takes about 10 minutes, it’s supposed to. Add the peppermint extract and keep beating another minute or so.
- One fluffy and thick, pour into the prepared baking dish. Add a few drops of red food coloring and swirl with a sharp knife.
- Add remaining powdered sugar to the top and chill overnight (at least 8 – 10 hours). Garnish with crushed candy canes.
- Once chilled, remove, carefully, from the pan and slice into small cubes (or any shape you’d like). Add to your hot cocoa and enjoy!
Cane sugar syrup.
Yields about 1 cup. Adapted from The Kitchn.
Prep time: 10 minutes
Cook time: About 20 minutes
- 1/2 cup water
- 2 1/2 cups + 2 1/2 tablespoons white cane sugar
- 1/4 teaspoon cream of tartar
- Very small dash of salt
- In a 4 quart saucepan, mix the water, sugar, cream of tartar and salt together. Bring the mixture to a roiling boil and stir slightly. After boiling, do not stir and add your candy thermometer to the pan.
- Let mixture boil and then brush the sugar down the sides of the pan with a pastry brush. This will allow all of the crystals in the sugar to recrystallize. (Sounds weird, but it’ll make the whole syrup come together).
- Continue to boil the syrup until it reaches 240 degrees F. Once it does, immediately remove from heat and cool down. (This will cause it to thicken substantially).
- Once cooled, pour into a jar (that’s been sterilized) and keep in a warm place.
Nutritional information per serving (about 1/4 cup of marshmallows (or 5 marshmallows):
Fat: 0 grams
Carbohydrates: 20.5 grams
Fiber: >1 gram
Protein: 1.2 grams
Weight Watchers Points: 2