Go Back

Chocolate and Candy Cane Homemade Marshmallows


For the Marshmallows

  • 1/2 cup cold water
  • 3 packages unflavored gelatin
  • 1 1/2 cups sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla bean paste
  • powdered sugar for coating pan and cutting board

For the Toppings

  • 4 ounces candy cane Wilton melts
  • 4 ounces light cocoa Wilton melts
  • Cookie sprinkles
  • Shortening to thin chocolate if needed


  1. Combine water and gelatin in the bowl of a stand mixer and set aside
  2. Combine 1 1/2 cups sugar, 1 cup corn syrup, salt, and 1/2 cup water in a small sauce pan
  3. Cook over medium heat until sugar dissolves
  4. Increase heat until liquid boils, either heat until temp reaches 240 or boil for two minutes, remove from heat
  5. Lock mixer bowl with gelatin and water into the stand mixer, attache whisk, and turn on low
  6. Slowly stream syrup mixture into gelatin with mixer continuing on low
  7. Increase mixer speed to high and continue whipping until fluffy, about 15 minutes
  8. Add vanilla bean paste, whisk another 30 seconds or so
  9. Dust a casserole dish with powdered sugar to coat, transfer marshmallow mix to dish, leave uncovered overnight - either in refrigerator or on counter
  10. Turn marshmallow square onto a powdered sugar cutting board
  11. Use a cookie cutter of desired shape to cut out marshmallows
  12. Melt each chocolate and candy candy chocolates according to package directions
  13. Dip marshmallows into melted chocolate for the desired amount, sprinkle with cookie decorations, transfer to cutting board, refrigerate overnight
  14. If desired, insert a skewer to have a marshmallow on a stick