Candy Cane Dipped Marshmallows

When I taught the course Advanced Bakeshop, we had a petit fours & mini pastries-themed week.  During that week’s class, we made s’mores dipped marshmallows.  Those marshmallows remain one of my favorite items my classes made.  

Since then, I’ve schemed other varieties of dipped marshmallows. These candy-cane dipped marshmallows are just one example of my brainstorming.  

Ideas for other flavors of dipped marshmallows may make appearances in future months.  But, I figured that window for candy cane-flavored items is pretty slim :) 

Homemade marshmallows are so very delicious (though I don’t really discriminate against against commercial/store-bought marshmallows either).  And taking homemade marshmallows, like this candy cane flavored variety, and dipping them makes them even more amazing.  

I started by making my favorite recipe for vanilla marshmallows & I added two candy canes to the cooking sugar syrup.  The candy canes add a slight peppermint flavor & dye the marshmallows a pale pink color.  

Then, the marshmallows set & were cut into squares.  I dipped them diagonally in white coating chocolate & rolled them in extra candy cane pieces.  

After the chocolate sets, they’re great to eat all on their own.  But I have this suspicion they’d also be great addition to a holiday, sugar cookie s’more or added to your favorite hot cocoa.  In my next post, I’ll show these marshmallows in one of my favorite hot cocoa recipes.  

Candy Cane Marshmallow Base

1 oz Powdered Gelatin (approximately 4 envelopes)

2 oz Cold Water

8 oz Granulated Sugar

6 oz Corn Syrup, divided

3 oz Warm Water

2 candy canes, broken into pieces 

1 tsp Vanilla Extract

Nonstick spray, as needed 

1. Spray an 8x8 pan with non-stick spray.  Line the pan with plastic wrap, allowing for a slight overhang on two sides.  Smooth out as many wrinkles as possible and spray the top of the plastic wrap. 
2. Place the cold water into a small bowl. Sprinkle the powdered gelatin over the cold water & allow it to sit and bloom.  Set aside. 
3. In a heavy-bottomed sauce pan fitted with a candy thermometer, add the granulated sugar, 3 oz of the corn syrup, the warm water and the candy cane pieces.  
4. Heat the sauce pan over medium high heat, without stirring, until the candy cane pieces completely dissolves and the mixture reaches 238 F. 
5. Place the remaining corn syrup in the bowl of a stand mixer. Set the whisk attachment near the bowl. 
6. Once the syrup reaches 238 F, immediately remove the pan from the heat and pour into the stand mixer bowl.  Attach the bowl to the mixer & fit with the whisk attachment.  
7. Turn the mixer on medium speed & carefully add the bloomed gelatin, one Tablespoon at a time.  
8. Once all the gelatin has been added, increase the mixer speed to high & whip until the mixture is thick, opaque in color & has cooled down until the bowl is just warm to the touch.  Add the vanilla 
9. Immediately (working as quickly as possible) spread the marshmallow mixture into the prepared pan. Use the overhanging plastic wrap to pull the mixture over until it is approximately 1 inch in height.  
10. Allow the marshmallows to set for several hours. Then use a sharp chef knife, coated in additional non-stick spray, to cut the marshmallows into 1 inch pieces. 

Assembly

Marshmallows, cut into 1 inch pieces

White coating chocolate (such as Wilton candy melts or Merkens super coating, NOT regular chocolate) 

Candy canes, crushed 

1.  Melt the coating chocolate.  
2.  Dip the marshmallows diagonally into the coating chocolate. 
3. Immediately roll the coated portions in the crushed candy canes.  If there are any bare spots, sprinkle additional pieces onto those spots. 
4. Place the dipped marshmallow onto a pieces of parchment paper to harden.  
5. Once all the marshmallows are dipped & harden, store them in an airtight container.