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My sister Chloe would kill me if I didn't include these in my annual Christmas choc box, I could omit everything else as long as she had her peppermint marshmallows.  I cannot stand the shop  brought ones, they have a weird texture and a fake taste, unless they're skewered and melted on a campfire then they're bin fodder as far as I'm concerned.  These are easy to make, they're fluffy and the crushed candy canes give them a heavenly crunch.  ...Try them in a hot chocolate

Makes Dulcie's List   Makes Cosmin's List


  • 3 candy canes crushed
  • 500g caster sugar
  • 75g cornflour
  • 4 tbsp gelatin
  • 150ml golden syrup
  • 150g icing sugar
  • 2 tsp peppermint essence
  • 2 tsp red food colouring
  • 1/2 tsp salt
  • 300ml cold water
  • Vegetable oil for greasing
Optional to decorate
  • Gold glitter spray


  • Calories | 47
  • Fat | 0.1g

Serves | 60 pieces

Prep Time | 5 hours 25 minutes (including setting time)

Cooking Time | approximately 15 minutes


  1. Dissolve the gelatin in 150ml of the water
  2. Place the salt, 150ml water, caster sugar and syrup in a heavy based pan.  Heat on medium stirring continuously until dissolved.  Then turn the heat up to high and keep at a rolling boil until you reach 117˚c on a sugar thermometer, this will take between 10 and 15 minutes.
  3. Remove from the heat and pour in the gelatin mix. Whisk for 10 minutes until the marshmallow doubles in size.
  4. Stir in the peppermint essence then drizzle in the red food colouring and mix very lightly so you get red streaks.
  5. Grease a 20 x 40cm with oil and dust liberally with the cornflour and icing sugar.  Tip out the excess and reserve for later.
  6. Pour the marshmallow into the tin.  Lightly dust the top with some of the extra icing sugar/cornflour mix.
  7. Crush the candy canes with a pestle and mortar and sprinkle on top of the marshmallow.  Leave for five hours to set.
  8. Spray with glitter spray (if your want) Turn out and slice into squares.

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