Candy Cane Marshmallow

Candy Cane Marshmallow

Every year my daughters and I make plates of Xmas cookies to give out to teachers, family and friends. This candy cane marshmallow is one of those spur-of-the-moment concoctions we dreamed up together one night and came about as my daughter just loves anything peppermint, candy canes and marshmallow. So we tried to put all three together!

This Candy Cane Marshmallow recipe is dairy free, egg free, nut free and gluten free if you use gluten free icing sugar.  

*Thanks to Edmonds for allowing me to publish their base marshmallow recipe which this concoction is adapted from.

To pipe:
To get the stripy effect, I painted the inside of a piping bag with stripes of red food colouring with a small paintbrush. Then I filled it with the white marshmallow. If you keep piping, the red effect will start to flow through.I pipe it in circular motions so it sits a bit higher, but it doesn’t really matter how you do it.
Candy Cane Marshmallow

Candy Cane Marshmallow 

 

Marshmallow
Serves 40
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Prep Time
30 min
Prep Time
30 min
40 calories
10 g
0 g
0 g
0 g
0 g
16 g
1 g
10 g
0 g
0 g
Nutrition Facts
Serving Size
16g
Servings
40
Amount Per Serving
Calories 40
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 10g
3%
Dietary Fiber 0g
0%
Sugars 10g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups sugar
  2. 1 cup water
  3. 1/2 cup water for the gelatin
  4. 2 Tablespoons gelatin
  5. splash peppermint essence
Instructions
  1. 1. Place the gelatine and 1/2 cup water in a bowl and mix quickly.
  2. 2. Put the 1 cup water and sugar in a large pot and bring to the boil, whisking to dissolve the sugar.
  3. 3. Add the softened gelatine and whisk until gelatine has dissolved in the sugar mix. Boil steadily for exactly 15 minutes.
  4. 4. Take off the heat and let cool for a few minutes.
  5. 5. Place into a cake mixer bowl then add the whisk attachment. Whisk over low speed until beginning to cool, (about 5 minutes), then turn up to high speed.
  6. 6. Add the peppermint essence and whisk until white and very thick (you want to catch it just before it sets, it should be thick enough to hold its shape when you pipe it).
beta
calories
40
fat
0g
protein
0g
carbs
10g
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Fun With Allergy Kids http://allergykids.co.nz/
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